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Main Course

Beef Ularth

There is no shortcut to good Kerala beef. The spices are toasted, the shallots are browned, and the meat is given the time it needs to become tender and deeply flavoured.

Ingredientsfor 3 servings

250 g Beef
2 Onion
2 Green chilly
1 tsp Ginger paste
1 tsp Garlic paste
3/4 tsp Garam masala
1/4 tsp Turmeric powder
Salt, to taste
12 nos Shallots
3 Nos, dry red chilly
1/4tsp, crushed peppercorns
3/4 tsp Red chilly powder
3/4 tsp Coriander powder
Coconut oil, to taste

Preparation

Step 1
Mix beef, onion, green chilly, ginger paste, garlic paste, garam masala, turmeric powder, and salt.
Step 2
Pressure let it go for 8 to 10 whistles or until the beef is cooked.
Step 3
Cook the remaining ingredients except chilly powder and coriander powder in coconut oil.
Step 4
Add the masalas and cook well.
Step 5
Mix in the cooked beef and fry well for 5 to 10 minutes in low flame.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.

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Main Course

Beef Ularth

There is no shortcut to good Kerala beef. The spices are toasted, the shallots are browned, and the meat is given the time it needs to become tender and deeply flavoured.

Ingredientsfor 3 servings

250 g Beef
2 Onion
2 Green chilly
1 tsp Ginger paste
1 tsp Garlic paste
3/4 tsp Garam masala
1/4 tsp Turmeric powder
Salt, to taste
12 nos Shallots
3 Nos, dry red chilly
1/4tsp, crushed peppercorns
3/4 tsp Red chilly powder
3/4 tsp Coriander powder
Coconut oil, to taste

Preparation

Step 1
Mix beef, onion, green chilly, ginger paste, garlic paste, garam masala, turmeric powder, and salt.
Step 2
Pressure let it go for 8 to 10 whistles or until the beef is cooked.
Step 3
Cook the remaining ingredients except chilly powder and coriander powder in coconut oil.
Step 4
Add the masalas and cook well.
Step 5
Mix in the cooked beef and fry well for 5 to 10 minutes in low flame.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.