Kerala Style Beef Fry (Beef Ularthiyathu )

Kerala Style Beef Fry, also known as Beef Ularthiyathu, is a spicy, slow-roasted dish that pairs perfectly with Kerala porotta. In some regions, it’s also called Beef Varattiyathu. For many Malayalees, it is comfort, celebration, and nostalgia served on a plate.

You’ll find it everywhere in Kerala, from small thattukadas and toddy shops to fine dining restaurants and festive home kitchens.

Follow the steps, tips, variations, and storage ideas below to recreate this iconic beef fry at home with authentic flavor and texture.

What is Kerala Style Beef Fry?

Kerala-style beef fry is a spicy dish made by slow-cooking or pressure-cooking marinated beef with Kerala spices and other ingredients. Once tender, it is roasted with tempered coconut slices and curry leaves, resulting in a rich texture and taste.

The whole process can be done in a single pot. The detailed guide is given in the Instant Pot Beef Fry Recipe. But in old times, and even now for big occasions, beef fry is made in large quantities using the slow-cooking method. 

Old-style restaurants and catering groups still follow this. It has that smoky smell of firewood, hours of slow roasting and frying, and that’s what makes it special.

Why You'll Love This Recipe?

1. Brings back the emotion of Kerala’s iconic beef and porotta combo.
2. Made with everyday Kerala kitchen staples, no fancy ingredients needed.
3. Travel-friendly only when cooked properly, with water fully evaporated to lock in flavor and shelf life.
4. The unique, bold spice mix, texture, and versatile pairings make it one of the top Kerala non-veg recipes. If you enjoy this, don’t miss our Spicy Mutton Pepper Fry, prepared with the same method and spice base.

Recipe Ingredients

1. Beef: Cut into 1.5-inch cubes. Medium-fat beef gives the best texture and flavor.
   
2. Kerala Spices: A mix of turmeric, black pepper, coriander, fennel, garam masala, and crushed dry red chilies.
   
3. Thenga Kothu: Small, bite-sized coconut pieces. Adds crunch, a hint of sweetness, and lifts the texture beautifully.
   
4. Coconut Oil and Curry Leaves: The heart of Kerala cooking. Brings that nostalgic aroma and authentic flavor.
   

For the full list of ingredients, exact measurements, and nutritional values, refer to the recipe card below. If you enjoy this style, check out our Kerala Style Pork Fry (Pork Ularthiyathu), which uses the same spice base and cooking method.

Variations to Try

1. In the Malabar region, tamarind (puli) or vinegar is often added during marination in beef varattiyathu to give a tangy flavor.
2. Some also add raw banana (vazhakka) or potatoes while roasting the beef to increase quantity and add texture.
3. If you prefer milder flavors but love beef, try our Beef Curry with Potatoes and Coconut Milk. It’s a creamy, less spicy alternative.

How to Make Kerala Style Beef Fry? (Step-by-Step Guide)

STEP 1: Crush dried red chilli. Cut beef into 1.5" cube pieces. Marinate cleaned beef pieces with the ingredients listed under marination. Keep it aside for 30 minutes.Add 2 tablespoons of water to this and pressure-cook till the beef is done. Usually it would be done in 2 whistles. ** Don't overcook. If there is excess water, cook till the water has almost dried up.

STEP 2: Heat oil in a pan and fry the coconut pieces until they turn golden brown. Keep it aside.

STEP 3: Heat oil in a pan, add lots of curry leaves, and fry them. Add cooked beef and fried coconut pieces to it.Stir it well.

STEP 4: Cook on a low flame for around 15 - 20 minutes. If required, add oil in between. Stir it until it becomes black. Let it cool slightly, then serve.

When paired with ghee rice, this dish almost gives the feel of a beef biryani. For a full, authentic version, you can also explore our Detailed Beef Biryani Recipe.

Tips And Tricks

1. Choose beef with both meat and some fat. The fat adds richness and deep flavor.
   
2. Pressure-cook the beef only 85 to 90 percent. It should be tender yet firm enough for the final slow roasting.
   
3. Start pressure cooking on high flame to save time, but always finish with slow roasting on low flame. That’s where the magic happens.
   
4. Add freshly ground pepper and garam masala in the last 3 to 5 minutes for a bold, final layer of flavor.
   
5. Let the dish rest for a few minutes before serving. This helps flavors settle and deepen.

Serving Suggestions

Beef Ularthiyathu is served in many delicious ways across Kerala. The evergreen favorite is with Kerala porotta, a combination that holds deep emotional value for many. In the Malabar region, it pairs well with neypathiri, pathiri, and ghee rice. 

It also goes beautifully with white rice, vellayappam, idiyappam, and dosha. In thattukadas, it's often enjoyed with dosha or puttu. Some even turn it into a puttu biriyani by mixing  beef fry, puttu, and a little gravy from Nadan Beef Curry.

In toddy shops, it's a popular spicy side dish, while in fine dining setups, it appears as a starter. Another special pairing is with pazham pori (banana fritters), offering a unique blend of sweet and spicy flavors.

Storage Instructions

Kerala-style beef fry stays fresh longer when it's fully cooked and dry, with all the moisture evaporated. Store it in an airtight container and refrigerate for up to 4–5 days. For longer storage, freeze it for 2–3 months in a sealed, freezer-safe container.

When reheating, let the frozen beef come to room temperature. Then, either microwave or reheat on the stove. Add a splash of water if needed to loosen it slightly and revive the flavors.

Frequently Asked Questions (FAQ)

More Kerala Style Fry Recipes To Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.

Beef Fry - Kerala style Beef Ularthiyathu with Thenga Kothu

Jane Jojo

Beef cooked with spices and then stir-fried with coconut slices and curry leaves. This Kerala style beef fry / Beef Ularthiyathu is an easy and delicious appetizer or a great side-dish with rice. Beef Varattiyathu is one of the favorite dishes of Malayalees.

3.13 from 107 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Appetizer, Side Dish

Cuisine Indian, kerala

Servings 3 serving

Calories 716 kcal

Ingredients

  

1x2x3x

• ▢ ½ Kilogram beef

Marination

• ▢ 1 Cup Shallots / Small onion
• ▢ 1 Tablespoons ginger (Crushed)
• ▢ 1 Tablespoons garlic (Crushed)
• ▢ 7 Dried Red Chilli
• ▢ ½ Teaspoons turmeric Powder
• ▢ 2 Teaspoons coriander Powder
• ▢ 1 Teaspoon pepper Powder
• ▢ 1 teaspoon fennel powder
• ▢ 1 ½ Teaspoons garam masala
• ▢ 2 Teaspoons vinegar
• ▢ ½ teaspoon salt

For fry

• ▢ ¾ Cup Thengakothu (Small square size coconut pieces)
• ▢ 2 Tablespoons coconut oil
• ▢ 3 sprigs curry leaves

Instructions

 

• Crush dried red chilli. Cut beef into 1.5" cube pieces. Marinate cleaned beef pieces with ingredients listed under marination. Keep it aside for 30 minutes.
  
• Add 2 tablespoon of water to this and pressure cook till the beef is done. Usually it would be done in 2 whistles. ** Don't overcook.
• If there is excess water, cook till the water has almost dried up.
• Heat oil in a pan and fry coconut pieces until it becomes golden brown color. Keep it aside.
  
• Heat oil in a pan, add lots of curry leaves and fry it.
• Add cooked beef and fried coconut pieces to it.
  
• Stir it well. Cook on low flame for around 15 - 20 minutes. If required, add oil in between. Stir it until it becomes black in color.
• Enjoy
  

Video

Notes

 

Nutrition

Serving: 176gCalories: 716kcalCarbohydrates: 21gProtein: 33gFat: 57gSaturated Fat: 33gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 118mgSodium: 523mgPotassium: 885mgFiber: 7gSugar: 8gVitamin A: 157IUVitamin C: 48mgCalcium: 92mgIron: 5mg

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