This dish has a rich culinary history and has become almost synonymous with the Syrian Christians of Kerala. The beef is slow roasted in a spice mixture and coconut shaves which gives it the rich, dark colour, texture and flavour. The ideal way to cook this would be in an earthern pot but since I do not have one, had to depend on the good old non-stick kadai.
Good quality beef is an absolute must for this dish or you will end up with extremely tough meat pieces. Traditionally teamed with tapioca – but today, this one is eaten with just about any thing. A real treat if you are up for authentic Kerala cuisine!
Recipe courtesy – Dr. Lakshmi Nair
Beef Ularthiyathu
Ingredients
- Beef – 1 kg
- Ginger – 3 tbsp chopped finely
- Garlic – 5-6 cloves chopped finely
- Curry leaves – as much as you care to have
- Coconut – as much as you care to have cut into small pieces (shaves)
- Curd – 1 – 2 tbsp
- Shallots – 1 cup sliced
- Salt – to taste
- Coconut oil no other oil can impart the true flavour – 3-4 tbsp
- Coriander powder – 1 – 2 tbsp
- Red Chilli powder – 2 tbsp
- Pepper powder – ¾ tsp {you can add more if you want to}
- Saunf – 1 tbsp
- Turmeric powder – ½ tsp
- Bay leaf – 1
- Cinnamon – ½ bark
- Cloves – 2
- Cardamom – 2
- Star anise – 1
- Mustard seeds – ½ tsp
Instructions
- Heat a little oil in a pressure cooker and sauté the coconut pieces till golden brown. Remove and keep aside.
- In the same cooker, add ginger, garlic and shallots. Saute till translucent and then add all the masalas and mix well.
- Add the beef pieces to this and then add curry leaves and curd. Add salt to taste. Mix well and pressure cook till the beef is 3/4ths done.
- In a non stick pan or earthenware pot, add oil and then crackle mustard seeds. Add curry leaves and the cooked beef along with the stock.
- Cook on low flame till the beef turns brown. (A time-consuming process but worth the effort!)
- Garnish with the coconut pieces and curry leaves.
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