Hi friends lets say a big hi to this super tasty and delicious Kerala’s own Beef fry, locally called beef Ularthiyathu or pothirachi Ularthiyathu .This Malayali Beef fry is so delicious and a must try dish.Beef cooked in a spicy pepper based masala then seasoned with coconut flakes and curry leaves
Kerala is one of the few states in India where beef plays a prominent role.There are many variations of beef dishes in Kerala and this Beef Ularthiyathu or beef fry is a favorite among all .This is a must try dish, its full of flavors and finger licking good.
Fresh and tender meat slow cooked in a heavy bottom vessel with chili, coriander,Turmeric,fennel seeds,pepper and ginger garlic,then stir fried along with curry leaves and coconut fakes.This is the most delicious beef dish I have ever tasted.Coconut oil and coconut flakes are the key ingredients of this recipe.The smell itself mouthwatering ,each bite is heavenly.
This takes a little time to prepare if you are using a traditional oven but if you are using a pressure cooker you can easily cook the beef,then you need to roast the beef with coconut flakes and curry leaves.Remember the more the beef is roasted the darker the color and riches the flavours.
This is a pure Kerala Christian dish,traditionally serving with boiled matta rice and moru curry ,especially in special occasions. But now a days its available in all hotels and mostly people enjoying it with Kerala parotta.
So here is the recipe enjoy this delicious Pothirachi Ularthiyathu or beef roast or Kerala beef fry or Malayali beef roast or beef dry fry.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
People
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- 850 gram Boneless Beef cut in to small pieces
- 2 tbsp coriander powder
- 1 tbsp kashmiri chili powder
- 1 tbsp black pepper finely crushed
- 3/4 tsp turmeric powder
- 1 pod garlic paste grind in to fine paste
- 1 medium piece ginger grind in to fine paste
- 1 tbsp fennel powder
- 1 star anise
- 1 small cinnamon stick
- 3 cloves
- 1 bayleaf
- 10-15 Madras onion (shallot)
- 3-4 green chili
- 1 tbsp white vinegar
- salt as needed
- 1 onion sliced
- 1 pod garlic lightly crushed with skin
- 1/2 cup coconut flakes/shavings
- 3-4 sprig fresh curry leaves
- 2 tbsp coriander seeds finely crushed
- 1 tbsp Red chili flakes
- 1/4-1/2 cup coconut oil
Ingredients
For the Beef
For the Tempering
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- Clean beef and wash well under runningg water.then drain well
- In a pressure cooker add the beef,small onion,chili powder,coriander powder,turmeric powder, fennel powder,pepper powder, ginger garlic paste and curry leaves.Then add cinnamon,star anise,bay leaf,vinegar, salt and two sprig of curry leaves in to it.then mix well with your hands.Cover with the lid and cook over a medium flame with out adding any water,approximately 3-4 whistles depends on the quality of beef.Then switch off the stove and let the pressure goes naturally. (if you are cooking the beef in a normal vessel add sufficient amount of water to cook the beef it will take approximately 60-70 minutes)
- Then heat a heavy bottom vessel preferably Uruli over medium flame,Once the vessel become hot add 1/2 cup coconut oil,Once the oil become hot add coconut flakes and fry till brown then remove from pan and keep aside.
- Then add crushed garlic in to the oil fry until it become light brown.then take it from oil and keep aside with fried coconut flakes.
- Then add curry leaves in to the oil stir well and add sliced onion in to the oil saute until onion become transparent,then add crushed chili and coriander seeds in to it sate until onion become light brown.
- Now add the cooked beef in to it along with the gravy.saute well until dry over medium flame.once the beef become dry add coconut flakes and garlic,check salt consistency add more if needed.Then reduce the flame and continue roasting until beef become dark and brown.you can drizzle coconut oil in between if required.
- Once done enjoy with Kerala parotta or with rice and moru curry.
