Grind together small onion and fennel seeds (qty mentioned under"for pidi") to a coarse paste.

Add coconut, small onion paste and salt to rice flour. Mix well. Add hot water gradually and make a soft and non-sticky dough.

Make small balls of dough almost equivalent to the size of a 50 paisa coin. Make a small dip in the ball, using your thumb. Steam these balls in low-medium heat for 8-10 mins.

Beef Preparation: Add sliced onion, chilli, turmeric, coriander powder, ginger & garlic, salt, curry leaves and water to the beef. The qty of spices is mentioned under the "for beef" title in the ingredients list. Pressure cook the beef. Make sure that the beef retains a crunch and is not fully cooked. Once the pressure releases, continue to cook the beef on the lowest flame.

Masala Preparation : Heat oil and add chopped onion. Once it gets a little soft, add small onions. Cook until they turn golden brown.

Add ginger and garlic and cook for 2-3 mins. Add powdered masala’s and cook for 2 minutes or till the raw smell goes. Add chopped tomatoes, green chilli and salt. Cook till the tomatoes become soft. Add this masala to the beef and mix well. Keep cooking the beef on low flame.

Heat oil and add grated coconut, chopped garlic, fennel seeds, turmeric powder and curry leaves (qty mentioned under "to roast and grind"). Fry it till the coconut turns golden brown in colour. Let it cool completely. Grind it to a smooth paste without adding water.

Add the ground coconut paste to the beef mixture. Combine and keep cooking on low flame.

By now, the gravy of the beef should be reduced to 1/3rd or 1/4th of the original qty. Add half of the cooked pidi and half of the thick coconut milk to this and give it a mix.

Add the rest of the cooked pidi and coconut milk. Combine everything well and bring it to a boil.

After boiling, it will reach a semi-dry consistency and the pidi should be coated well with the masala. Finally, garnish with fried onions and serve hot.