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Main Course

Some Beef Twisted Version Of The Classic Beef Ulathiyathu

Beef cooked the Kerala way — with patience, a heavy hand of spices, and enough coconut oil to make the purists happy. The meat is slow-cooked until it is tender enough to fall apart, then finished with intensity.

Ingredientsfor 6 servings

1 kg Beef cubes
1 nos Potato — chopped, optional
2 nos Onion big — sliced
1 nos Tomato — diced
Salt, to taste
1 tbsp Red Chilly powder
2 tbsp Meat masala This version is a bit too spicy..You can make it less spicy by adding less meat masala and chilli powder.But the ratio is 1:2
4 nos Slit Green Chillies if you like it hot, else dont add
3/4 tsp Ginger garlic paste
Coconut flakes — optional
Coconut/Vegetable oil, to taste

Preparation

Step 1
Warm the oil in a pan and add ginger garlic paste to it.
Step 2
After you get that pleasant smell of sauteed ginger-garlic, add onions and cook again on high heat. Stir continuously.
Step 3
Add tomatoes and green chillies [optional] after the onions start to turn light brown followed by a few salt to the mixture.
Step 4
Put the flame to medium and add Meat masala and Red Chilly powder.
Step 5
After mixing the masalas evenly, add potatoes, beef cubes and cocunut flakes to the mixture and give it a good stir.
Step 6
Put the flame to high and give it a good stir for 5 minutes.
Step 7
Then lower the flame and close the pan and leave the beef to Continue cooking for 15 to 20 minutes. :- Be sure it doesn`t burn while you leave it there, so check in once everywhile and stir it.
Step 8
Put the entire mixture into a pressure cooker, pour 1-1.5 small cups of water into it and steam it. It takes lesser steam as the beef is already a bit cooked.
Step 9
After the beef is cooked, the water should have almost dried up.
Step 10
Serve while still hot with porotta/ chappathi/ rice.

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

Some Beef Twisted Version Of The Classic Beef Ulathiyathu

Ingredientsfor 6 servings

1 kg Beef cubes
1 nos Potato — chopped, optional
2 nos Onion big — sliced
1 nos Tomato — diced
Salt, to taste
1 tbsp Red Chilly powder
2 tbsp Meat masala This version is a bit too spicy..You can make it less spicy by adding less meat masala and chilli powder.But the ratio is 1:2
4 nos Slit Green Chillies if you like it hot, else dont add
3/4 tsp Ginger garlic paste
Coconut flakes — optional
Coconut/Vegetable oil, to taste

Preparation

Step 1
Warm the oil in a pan and add ginger garlic paste to it.
Step 2
After you get that pleasant smell of sauteed ginger-garlic, add onions and cook again on high heat. Stir continuously.
Step 3
Add tomatoes and green chillies [optional] after the onions start to turn light brown followed by a few salt to the mixture.
Step 4
Put the flame to medium and add Meat masala and Red Chilly powder.
Step 5
After mixing the masalas evenly, add potatoes, beef cubes and cocunut flakes to the mixture and give it a good stir.
Step 6
Put the flame to high and give it a good stir for 5 minutes.
Step 7
Then lower the flame and close the pan and leave the beef to Continue cooking for 15 to 20 minutes. :- Be sure it doesn`t burn while you leave it there, so check in once everywhile and stir it.
Step 8
Put the entire mixture into a pressure cooker, pour 1-1.5 small cups of water into it and steam it. It takes lesser steam as the beef is already a bit cooked.
Step 9
After the beef is cooked, the water should have almost dried up.
Step 10
Serve while still hot with porotta/ chappathi/ rice.

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.