Thattukada Style Beef Ularthiyathu With Video

Ingredients (Serves 4 – 5)

1. Beef – 1/2 – 3/4 kg, cut into cubes

2. Ginger – 1 inch, roughly chopped

Garlic – 6 large, roughly chopped

Whole pepper corns – 1 – 1.5 tsp

Fennel seeds – 1 – 1.5 tsp

Whole spices – cardamom – 4, cinnamon stick – 1/2 inch, star anise – 1 small, cloves – 5

Turmeric powder – 1/2 tsp

Chilly powder – 2 tsp

Coriander powder – 1 tbsp

Salt – As required

3. Coconut oil – 2 tsp

Onion – 1/2 cup, thinly sliced

Coconut milk  – 1/4 cup

Curry leaves – A few

4. Coconut oil – 3 – 5 tbsp or as required

Onion – 1 large, thinly sliced (makes about 2.5 cups. You can use 25 – 30 sliced shallots instead of onion for extra taste)

Curry leaves – 1 – 2 sprigs

Thenga kothu / coconut tidbits – 1/3 cup

Fennel seeds – 1/2 – 3/4 tsp, crushed in a mortar and pestle

Method

1. Grind all the ingredients numbered 2 in the small jar of a blender. Marinate the beef pieces with this paste. Keep in the refrigerator overnight or for at least 2 hrs. Take t out 30 minutes before cooking.

2. Pressure cook the beef pieces adding 2 tsp coconut oil, 1/2 cup sliced onion, 1/4 cup coconut milk / water and a few curry leaves for 4 – 5 whistles or until completely cooked. Open the cooker after pressure releases or after 15 minutes.

3. Heat coconut oil in a pan over medium-high heat. Add sliced onion/shallots, little salt, curry leaves and thenga kothu/coconut tidbits. Cook until onion turns lightly browned. Add cooked beef pieces along with the gravy. Cook on medium-high flame until moisture is mostly evaporated. Bring down the flame to medium-low and cook for 20 – 25 minutes until beef pieces are roasted well. Add more coconut oil in between, if required. Add 1/2 – 3/4 tsp crushed fennel seeds and cook for 1 – 2 minutes. Switch off the flame. Serve with rice / porotta etc.