Beef Ularthiyathu
AuthorPriyanka SivaramakrishnanDifficultyBeginnerSucculent little cubes of beef roasted over freshly ground spices, curry leaves, and slivers of dried coconut.
Cut the beef into small cubes and marinate it with salt, pepper, and garam masala for about 10 minutes.
If cooking in a pressure cooker, fill water just enough to cover the meat and cook for two whistles. If you are just boiling it in a pot, add twice the amount mentioned and cook until the meat is tender, about 10-15 minutes. Do not drain the water (like I did the first time.)
Heat oil in a pan and splutter the mustard seeds. Add curry leaves, chopped onions, chilies, and a pinch of salt. Saute until the onions turn translucent.
Add ginger garlic paste and saute until the pungent, raw aroma goes away.
Sprinkle in the spices, turmeric, coriander, chili powder, and garam masala. Mix well to make sure the onions are well coated in the masala.
Add the beef and the water it has been cooking in and mix well. Cook on medium flame until all the water has evaporated.
Meanwhile, heat a tsp of oil in a small pan and fry the coconut bits. Once they start turning colour, add the curry leaves and cook until the coconut bits are brown. Set aside.
After Once the water has evaporated from the beef, turn the heat to low and cook it for 15 minutes more, occasionally stirring it to make sure that it does not get stuck to the bottom.
Add the coconut bits and curry leaves and cook until the beef dries out and has turned a shade of dark brown or black.
Serve with Kerala parotta or hot rice, with a side of yougurt and sliced onions.
Ingredients
Directions
Cut the beef into small cubes and marinate it with salt, pepper, and garam masala for about 10 minutes.
If cooking in a pressure cooker, fill water just enough to cover the meat and cook for two whistles. If you are just boiling it in a pot, add twice the amount mentioned and cook until the meat is tender, about 10-15 minutes. Do not drain the water (like I did the first time.)
Heat oil in a pan and splutter the mustard seeds. Add curry leaves, chopped onions, chilies, and a pinch of salt. Saute until the onions turn translucent.
Add ginger garlic paste and saute until the pungent, raw aroma goes away.
Sprinkle in the spices, turmeric, coriander, chili powder, and garam masala. Mix well to make sure the onions are well coated in the masala.
Add the beef and the water it has been cooking in and mix well. Cook on medium flame until all the water has evaporated.
Meanwhile, heat a tsp of oil in a small pan and fry the coconut bits. Once they start turning colour, add the curry leaves and cook until the coconut bits are brown. Set aside.
After Once the water has evaporated from the beef, turn the heat to low and cook it for 15 minutes more, occasionally stirring it to make sure that it does not get stuck to the bottom.
Add the coconut bits and curry leaves and cook until the beef dries out and has turned a shade of dark brown or black.
Serve with Kerala parotta or hot rice, with a side of yougurt and sliced onions.
Notes