Description
Kanthari Beef is a traditional Kerala-style beef preparation known for its fiery heat and distinctive flavor derived from the native kanthari mulaku (bird’s eye chili). Originating from the central and southern regions of Kerala—particularly Kottayam, Pathanamthitta, and Kochi—this dish is a staple in Syrian Christian households and is admired for its bold, rustic character. It has also become a popular specialty among Indian food lovers in Mississauga, Brampton, and Scarborough who seek authentic Kerala flavors.
Prepared with tender beef pieces marinated in ground spices and slow-cooked with crushed kanthari chilies, curry leaves, garlic, and coconut oil, the dish achieves a natural spiciness and depth unique to Kerala cuisine. The roasted finish enhances the aroma and intensity, making it a favored accompaniment with parotta, kappa (tapioca), or Kerala-style rice meals. Kanthari Beef exemplifies Kerala’s passion for spice and traditional slow-cooked curries.
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