Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Beef Ularthiyathu

Traditional 28. Beef Ularthiyathu recipe

🧺 Ingredients

• 750g beef, cut into 1.5-inch cubes
• 1 large onion, thinly sliced
• 6 tbsp ginger-garlic paste
• 8-10 baby onions, sliced
• 1/3 cup fresh coconut pieces, cut thin
• 12-15 curry leaves
• 6 dried red chilies, crushed
• 3 tbsp Kashmiri chili powder
• 2 tbsp coriander powder
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp Kerala garam masala
• 4 tbsp coconut oil
• 1/4 cup water
• Salt to taste

👩‍🍳 How to make Beef Ularthiyathu

1. Marinate beef (30 mins at room temp): Mix beef with 3 tbsp ginger-garlic paste, 1 tbsp Kashmiri chili powder, 1/2 tsp turmeric, 1/2 tsp black pepper. Let sit for 30 minutes.
2. Pressure cook (25 mins total): Heat 2 tbsp coconut oil in pressure cooker on high heat. Brown beef in batches for 3 mins per batch until surface browns. Add marinated beef, remaining ginger-garlic paste, 1/4 cup water, and salt. Close lid and cook on high for 1 whistle, then reduce to medium heat for 6 more whistles. Let pressure release naturally for 5 minutes. Meat should be fork-tender.
3. Fry coconut pieces (5 mins, medium heat): Heat 2 tbsp coconut oil in separate pan. Add fresh coconut pieces and fry until light golden brown. Transfer to plate.
4. Fry baby onions (4 mins, medium heat): In same pan with remaining coconut oil, add sliced baby onions. Fry for 3-4 minutes until golden and crispy at edges. Remove to plate.
5. Roast spices (2 mins, medium heat): Add crushed dried chilies to same pan. Roast for 1 minute until fragrant. Add remaining Kashmiri chili powder, coriander powder. Stir for 1 minute; oil should separate from spice powder.
6. Combine beef with masala (15 mins, medium-low heat): Add cooked beef to spice mixture. Stir continuously. Add fried coconut pieces and baby onions. Cook on medium-low heat for 12-15 minutes, stirring frequently. Beef should darken to deep brown color with almost no moisture. Each piece should have charred, caramelized edges.
7. Final touch (2 mins, low heat): Add curry leaves just before removing from heat. Mix well. Beef should be dry and crumbly, not moist.

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