Kerala Style Beef Fry or Beef Ularthiyathu is one of my favorite Indian beef preparations. A chilled glass of beer, a cocktail or just plain simple kerala porata is all you need to make this dish shine. Here is a recipe I learned from a friend’s mother.
Beef is one food item in India which evokes so many reactions. From love to judgment it sees it all, but it is also a meat I love. And this Kerala style beef fry is favorite Indian way to make it. Finger licking delicious and helps that it is so easy to make as well.
Beef is a funny meat in our country, it is more than just representative of what we eat. It holds so many nuances and politics underneath a simple task of eating. For people who aren’t aware, according to Hindu mythology, we worship cows and hence eating beef is considered against the religious principals. Many people in India, don’t eat beef for the same reason. But then there are people like me who don’t really care about it. For who it is just another dish to eat.
There really are so many layers to beef in our country that it is tough to classify it as just another meat even when it should be that.
Anyhow, this is not a post about politics of beef (though maybe I should write on), this is a post about my love for Kerala Beef Fry. Everything is perfect about this dish if you ask. It is spicy with the addition of chillis and pepper, the beef is crispy yet soft and well cooked. And that addition of crunch via coconut pieces is just like the cherry on the cake.
So here is the recipe guys, the weekend is just around the corner and it is the perfect time to open a beer and sit with a bowl of this. Maybe watch some FIFA on the side, that is pretty much all you need.
Kerala Style Beef Fry - Beef Ularthiyathu
- 1 cup shallots sliced
- 2 tbsp ginger Crushed
- 2 tbsp garlic Crushed
- 7 Dried Red Chilli Crushed or roughly ground
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp pepper powder
- 1.5 tsp garam masala (Kerala style, optional)
- 2 tsp vinegar
- Salt to taste
- 500 gm beef mixed cut, small pieces
For the tadka
- 3/4 cup coconut sliced
- 1/4 cup curry leaves
- 1 tbsp coconut oil
- Mix well-washed beef with all the ingredients apart from the ones under tadka. Namely - shallots, ginger, garlic, red chili, coriander powder, turmeric powder, pepper powder, vinegar, garam masala, and salt.
- Cook this on medium heat in a heavy bottom pan till the meat is done or in a pressure cooker for two whistles. Add a tbsp of water if needed.
- In a mud chatti or any kadai, heat coconut oil and add curry leaves and coconut pieces. Fry till coconut is slightly browned.
- Add the cooked beef to this and fry on low heat till it is deep dark brown in color. Serve hot