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Home » Nonvegetarian » Beef » Beef Ularthiyathu

Beef Ularthiyathu

August 26, 2013 by Dhanya Samuel Leave a Comment

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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.

Beef Ularthiyathu (Slow Roasted Beef with Shallots, Spices and Coconut) - thespiceadventuress.com
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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!

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Recipe courtesy – Dr. Lakshmi Nair

Beef Ularthiyathu (Slow Roasted Beef with Shallots, Spices and Coconut) - thespiceadventuress.com
Print Recipe

Beef Ularthiyathu

Course: Side Dish
Cuisine: Indian, Kerala

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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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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