Nadan Beef Ularthiyathu / Beef Fry

Beef Ularthiyathu

Ingredients (Serves 2 – 3)

1. Beef – 400 gm, cubed

Ginger – 2 tsp, chopped

Garlic – 2 tsp, chopped

Turmeric powder – 1/4 tsp

Ground masala powder – 1.5 – 2 tsp (Recipe below. You can use store-bought meat masala powder instead))

Salt – To taste

2. Onion – 1 medium, sliced

Coconut tidbits – 1/4 – 1/2 cup

Ginger – 2 tsp, finely chopped

Garlic – 2 tsp, finely chopped

Green chilies – 2, slit

Curry leaves – 3 sprigs

Turmeric powder – 1/4 tsp

Masala powder – 3 – 4 tsp (Recipe below)

Coconut oil – 1.5 tbsp

Salt – To taste

To roast and grind (Masala Powder Recipe – Adapted from Live to Eat)

3. Coriander seeds – 1 tbsp

Dry red chilies – 6 – 7

Whole pepper corns – 3/4 tsp

Fennel seeds – 1.5 – 2 tsp

Cloves – 3

Cardamom – 2

Cinnamon – 1/2 inch

Star anise – 1 small

Heat a small pan at medium or medium-low heat. Add the dry red chilies and stir for 1 – 2 minutes. Add coriander seeds and stir for 1 – 2 minutes (be careful not to burn them). Switch off the fire and add the remaining ingredients. Stir for a few seconds and leave aside to cool. Grind to a powder in a coffee grinder. This yields about 1.5 – 2 tbsp masala powder.

Beef Ularthu

Method

1. Marinate the beef with ingredients numbered 1 for about 15 – 30 minutes. Pressure cook for 3 – 4 whistles adding 1/4 cup water until soft and completely done. Switch off and set aside for the pressure to release.

2. Heat oil in a heavy-bottomed pan at medium heat. Add the coconut tidbits and fry until golden. Add ginger, garlic, green chilies, sliced onion, curry leaves and little salt. Saute until onion turns light golden.

3. Add the turmeric powder and remaining masala powder (you can use store-bought meat masala powder instead). Saute for a few seconds and add the cooked beef along with the gravy. Saute until dry at medium heat, about 5 – 6 minutes. Add pepper powder, masala powder, if required. Switch off. If you want a deep browned ularthu, drizzle a little coconut oil and stir-fry for another 5 – 10 minutes, at medium-low heat. Serve with porotta, appam, rice, chapatis etc.

Tips

You can replace coriander seeds and dry red chilies with coriander powder (around 2 – 2.5 tsp) and chilly powder (around 1 tsp). Add them along with the turmeric powder and masala powder in step 3.

Beef Dry Fry

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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