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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. An excellent touching for alcohol too
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3.13 from 107 votes

Kerala Style Beef Fry (Beef Ularthiyathu)

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish
Cuisine: Indian, kerala
Servings: 3 serving
Calories: 716kcal
Author: Jane Jojo

Ingredients

  • 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 the 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 them. Add cooked beef and fried coconut pieces to it.
  • Stir it well. 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.

Video

Notes

  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.

Nutrition

Serving: 176g | Calories: 716kcal | Carbohydrates: 21g | Protein: 33g | Fat: 57g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 118mg | Sodium: 523mg | Potassium: 885mg | Fiber: 7g | Sugar: 8g | Vitamin A: 157IU | Vitamin C: 48mg | Calcium: 92mg | Iron: 5mg