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Side Dish

Beef Varattiyathu | Kuttanadan Beef Roast

Kerala-style dry fry where beef is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.

Ingredientsfor 5 servings

1 kg Beef
3 nos Onions(big
1/2 inch Piece Ginger — crushed
12 nos Garlic cloves — crushed
11/2 tbsp Garam masala
12 nos Red Chilly with seeds
3 tbsp Coriander seeds
Salt, to taste
2 sprig Curry leaves
1/2 cup Coconut slices
1 tbsp Pepper powder
1/2 tsp Turmeric powder
3 tbsp Coconut oil
1 tsp Fennel seeds powder
1 tsp Turmeric powder
Salt, to taste
1 tbsp Pepper powder

Preparation

Step 1
Let's prepare some fresh Garam Masala. The ingredients required are : Fennel Seeds (Perumjeerakam) - 1 tbsp, Cinnamon stick(Karugapatta) - 1 long stick, Cloves(Grambu) - 5 nos, Cardamon - 3 nos and Pepper corns - 1 tsp. Fry the above ingredients until the fennel seeds color changes (do not burn it). Let it cool and grind it nicely. Store the masala in glass container and take what is required.
Step 2
Meanwhile, fry the red chillies and coriander seeds. Grind well.
Step 3
Clean the beef and cut into small pieces, wash well and drain the water in a colander. Mix the drained beef with the ingredients for marination: turmeric powder, pepper powder and salt. Pressure cook beef with half cup of water for around 7 whistles or for around 15 to 20 minutes. Make sure it is not over cooked. Needs to be little chewy.
Step 4
In a thick bottomed vessel, heat 2 tbsp coconut oil, add curry leaves and then coconut slices. When the coconut slices color changes, add 80% of the garlic(rest will be used later) and ginger. fry until the raw smell is gone.
Step 5
Add onions and little salt and fry until translucent. Add the ground powders(red chilly and coriander), garam masala(1 1/2 tbsp) and turmeric powder and fry it.
Step 6
After 5 minutes add the beef with gravy to it and mix it very well. Close it with a lid and let it boil. This way the beef will absorb all the masalas. Check it every now and then and make sure it is mixed very well.
Step 7
Now open the lid and add the rest of the crushed garlic and let the gravy dry. Keep mixing it. Once it is dry, check out salt and garam masala and adjust if necessary. Now add half teaspoon of pepper powder and 1 tablespoon of coconut oil and mix it well. If the masalas are sticking to the vessel, add little water and scrape it with the spatula.
Step 8
Once it is almost dry, add half teaspoon Fennel Seeds powder, mix it well and switch off. It doesn't need to be very dry(after 15 mts it will become very dry).
Step 9
It can be served with rice or porotta.

Tip

Thin strips cook faster and develop more crispy surface area than thick cubes. Cut against the grain for tenderness.

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Ingredientsfor 5 servings

1 kg Beef

3 nos Onions(big

1/2 inch Piece Ginger — crushed

12 nos Garlic cloves — crushed

11/2 tbsp Garam masala

12 nos Red Chilly with seeds

3 tbsp Coriander seeds

Salt, to taste

2 sprig Curry leaves

1/2 cup Coconut slices

1 tbsp Pepper powder

1/2 tsp Turmeric powder

3 tbsp Coconut oil

1 tsp Fennel seeds powder

1 tsp Turmeric powder

Salt, to taste

1 tbsp Pepper powder

Preparation

Step 1

Let's prepare some fresh Garam Masala. The ingredients required are : Fennel Seeds (Perumjeerakam) - 1 tbsp, Cinnamon stick(Karugapatta) - 1 long stick, Cloves(Grambu) - 5 nos, Cardamon - 3 nos and Pepper corns - 1 tsp. Fry the above ingredients until the fennel seeds color changes (do not burn it). Let it cool and grind it nicely. Store the masala in glass container and take what is required.

Step 2

Meanwhile, fry the red chillies and coriander seeds. Grind well.

Step 3

Clean the beef and cut into small pieces, wash well and drain the water in a colander. Mix the drained beef with the ingredients for marination: turmeric powder, pepper powder and salt. Pressure cook beef with half cup of water for around 7 whistles or for around 15 to 20 minutes. Make sure it is not over cooked. Needs to be little chewy.

Step 4

In a thick bottomed vessel, heat 2 tbsp coconut oil, add curry leaves and then coconut slices. When the coconut slices color changes, add 80% of the garlic(rest will be used later) and ginger. fry until the raw smell is gone.

Step 5

Add onions and little salt and fry until translucent. Add the ground powders(red chilly and coriander), garam masala(1 1/2 tbsp) and turmeric powder and fry it.

Step 6

After 5 minutes add the beef with gravy to it and mix it very well. Close it with a lid and let it boil. This way the beef will absorb all the masalas. Check it every now and then and make sure it is mixed very well.

Step 7

Now open the lid and add the rest of the crushed garlic and let the gravy dry. Keep mixing it. Once it is dry, check out salt and garam masala and adjust if necessary. Now add half teaspoon of pepper powder and 1 tablespoon of coconut oil and mix it well. If the masalas are sticking to the vessel, add little water and scrape it with the spatula.

Step 8

Once it is almost dry, add half teaspoon Fennel Seeds powder, mix it well and switch off. It doesn't need to be very dry(after 15 mts it will become very dry).

Step 9

It can be served with rice or porotta.