Beef Ularthiyath is a signature dish of Kerala Christians, where beef is pressure cooked and sautéed with spices and herbs. Traditionally coconut oil and coconut slices are used for the authentic taste. This adds to the aroma and flavour of the dish.
This beef fry recipe is my elder son, Vishnu’s, favourite. It’s a perfect combination with rice, whether plain/ fried rice/ pulao, chappathi/ naan, puttu/ appam/tapioca…..you name it….
Ingredients
- ½ kg Beef, cut into cubes
- 1 ½ tsp. Ginger, finely chopped
- 1 ½ tsp. Garlic, finely chopped
- 3/4 cup Shallots, sliced
- 1/2 cup Coconut slices
- 3/4 to 1 tbsp. Kashmiri chilli powder
- 1 tbsp. Coriander powder
- 1/2 tsp. Turmeric powder
- 2 tsp. Vinegar
- 3/4 to 1 cup Onion, sliced
- 3 to 4 sprigs Curry leaves
- 1 tsp. Garam masala powder
- Black pepper powder, as required
- Salt, to taste
- Water, as required
- Coconut oil, as required
For Masala Powder:
- 1 tsp. Fennel seeds
- 1″ piece Cinnamon
- 4 to 5 nos. Cloves
- 2 small pieces Star anise
- 1/4 tsp. Whole black pepper
Method
- Combine all the ingredients listed under ‘ For masala powder’ in a blender. Grind it to a fine powder.
- In a mixing bowl, combine together beef, powdered masala, ginger, garlic, shallots, coconut slices, kashmiri chilli powder, coriander powder, turmeric powder, vinegar and salt to taste. Keep aside for 10 minutes. Cover and cook the marinated beef adding sufficient quantity of water, until tender.( You can use a pressure cooker, if desired)
- Uncover and cook until all the water is absorbed.
- Now, heat oil in a heavy bottomed pan. Add onion and curry leaves, sauté until it turns golden brown. Now add the cooked beef, garam masala and black pepper powder. Mix well until combined.( Add more salt if required)
- Sauté on a medium heat for about 10 to 15 minutes, until it turns dark and dry, stirring well in between.
- Serve with rice or tapioca. Garnish with green chillies, if desired.
