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Sunday, March 27, 2016

Beef Ularthiyathu ~ Classic Kerala Style Beef Fry


Happy Easter to everyone who is celebrating!! It's been a busy weekend for me and although I wanted to share this recipe a few days ago, I just couldn't bring myself to the computer. Since the little boy has a two week spring break from school I am going to peacefully sit and post all my pending recipes so you guys can expect a few recipes to hit you this coming week! How exciting is that? :D haha! Just kidding! I am sure everyone has had a busy few days - with the various celebrations and long weekend (especially in India). Those who have to report back to work after a long weekend must be sulking already!! I do hope this recipe adds a cheer and you have something delicious to look forward to!



This lovely recipe was shared by one of my new friends here in Dubai, Anu George. This is her traditional recipe for the quintessential Kerala style beef fry called as 'ularthiyathu'. I am sure that it will taste just as great with mutton if you are so inclined. This dish typically makes use of fresh coconut slivers or chopped coconut pieces which we call as 'kanthli' in Konkani. But if you don't find pieces of coconut you may use grated coconut. Desiccated coconut may not be suitable though. Thank you so much Anu for this spectacular recipe!!

I have tried this dish twice, both ways - with fresh coconut slivers and grated coconut too and it has been a super hit with my son and hubby both the times! Do give it a try and let me know how you enjoyed it!

Happy Easter!


Beef Ularthiyathu ~ Classic Kerala Style Beef Fry
Prep time: 20-25 mins | Cooking time: 20 mins | Serves 3-4

Ingredients:
  • 1 kg beef (with or without bone)
  • 1 medium-big onion, finely sliced
  • 2 medium sized tomatoes, finely chopped
  • 1" fresh ginger, finely chopped
  • 8 cloves of garlic, finely chopped
  • 3-4 green chillies, slit (increase quantity upto 8 green chillies)
  • 2 teaspoons coriander powder
  • salt to taste
Spices to be powdered:
  • 1 tablespoon fennel (saunf) seeds
  • 1" stick of cinnamon or cassia bark
  • 5 cloves
  • 5 cardamoms
  • 20 peppercorns (adjust to taste, I used 10)
For the seasoning:
  • 1 teaspoon mustard seeds
  • 1 medium-big onion, finely chopped
  • 1 cup coconut pieces (slivers) * see notes
  • 4 sprigs (about 25-30) curry leaves
  • 1/2-1 cup coconut oil (depends on how health conscious you are) * see notes
Method:
1. Wash the beef and cut it into small pieces. Transfer into a pressure cooker. Add all the ingredients mentioned under 'Ingredients' and also the spice powder mentioned under 'Spices to be powdered'. Mix well. There is no need to add water as the meat will release a lot of stock. If you wish you can sprinkle a handful. Cook the meat for two whistles, then simmer and cook for another 12 minutes or till the meat is tender (cooking time may vary according to the tenderness of the meat)
2. In a large, wide based kadai/wok heat the coconut oil. Add the mustard seeds and when they stop spluttering add the onions and fry till golden brown.
3. Add the curry leaves and the coconut pieces (or grated coconut) and roast on a medium heat till the pieces turn golden and you get a nice aroma. This will take some time so have patience.
4. Now add only the cooked pieces of meat (do not add the stock) and fry on a medium high heat till the moisture evaporates. Then top up by adding the stock in parts (2 ladlefuls at a time) Don't add all of the stock at one go. The meat needs to fry and the stock when added in parts will help retain the juiciness and at the same time help the meat to fry and not stew - otherwise you will have a beef curry and not a beef fry on your hands!
5. The meat when fried will begin to turn darker and darker. When the desired consistency (thickness of gravy) is achieved, remove the kadai from the heat. You can fry until the gravy is completely evaporated.
6. Serve hot with rice or chapathis

Notes:
1. For this recipe you need to use chopped pieces of a whole coconut, we call it 'kanthli' in Konkani. If you are unable to find it, grated coconut is fine.
2. Use regular cooking oil if you don't have coconut oil.

No comments:

Post a Comment

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Sunday, March 27, 2016

Beef Ularthiyathu ~ Classic Kerala Style Beef Fry


Happy Easter to everyone who is celebrating!! It's been a busy weekend for me and although I wanted to share this recipe a few days ago, I just couldn't bring myself to the computer. Since the little boy has a two week spring break from school I am going to peacefully sit and post all my pending recipes so you guys can expect a few recipes to hit you this coming week! How exciting is that? :D haha! Just kidding! I am sure everyone has had a busy few days - with the various celebrations and long weekend (especially in India). Those who have to report back to work after a long weekend must be sulking already!! I do hope this recipe adds a cheer and you have something delicious to look forward to!



This lovely recipe was shared by one of my new friends here in Dubai, Anu George. This is her traditional recipe for the quintessential Kerala style beef fry called as 'ularthiyathu'. I am sure that it will taste just as great with mutton if you are so inclined. This dish typically makes use of fresh coconut slivers or chopped coconut pieces which we call as 'kanthli' in Konkani. But if you don't find pieces of coconut you may use grated coconut. Desiccated coconut may not be suitable though. Thank you so much Anu for this spectacular recipe!!

I have tried this dish twice, both ways - with fresh coconut slivers and grated coconut too and it has been a super hit with my son and hubby both the times! Do give it a try and let me know how you enjoyed it!

Happy Easter!


Beef Ularthiyathu ~ Classic Kerala Style Beef Fry
Prep time: 20-25 mins | Cooking time: 20 mins | Serves 3-4

Ingredients:
  • 1 kg beef (with or without bone)
  • 1 medium-big onion, finely sliced
  • 2 medium sized tomatoes, finely chopped
  • 1" fresh ginger, finely chopped
  • 8 cloves of garlic, finely chopped
  • 3-4 green chillies, slit (increase quantity upto 8 green chillies)
  • 2 teaspoons coriander powder
  • salt to taste
Spices to be powdered:
  • 1 tablespoon fennel (saunf) seeds
  • 1" stick of cinnamon or cassia bark
  • 5 cloves
  • 5 cardamoms
  • 20 peppercorns (adjust to taste, I used 10)
For the seasoning:
  • 1 teaspoon mustard seeds
  • 1 medium-big onion, finely chopped
  • 1 cup coconut pieces (slivers) * see notes
  • 4 sprigs (about 25-30) curry leaves
  • 1/2-1 cup coconut oil (depends on how health conscious you are) * see notes
Method:
1. Wash the beef and cut it into small pieces. Transfer into a pressure cooker. Add all the ingredients mentioned under 'Ingredients' and also the spice powder mentioned under 'Spices to be powdered'. Mix well. There is no need to add water as the meat will release a lot of stock. If you wish you can sprinkle a handful. Cook the meat for two whistles, then simmer and cook for another 12 minutes or till the meat is tender (cooking time may vary according to the tenderness of the meat)
2. In a large, wide based kadai/wok heat the coconut oil. Add the mustard seeds and when they stop spluttering add the onions and fry till golden brown.
3. Add the curry leaves and the coconut pieces (or grated coconut) and roast on a medium heat till the pieces turn golden and you get a nice aroma. This will take some time so have patience.
4. Now add only the cooked pieces of meat (do not add the stock) and fry on a medium high heat till the moisture evaporates. Then top up by adding the stock in parts (2 ladlefuls at a time) Don't add all of the stock at one go. The meat needs to fry and the stock when added in parts will help retain the juiciness and at the same time help the meat to fry and not stew - otherwise you will have a beef curry and not a beef fry on your hands!
5. The meat when fried will begin to turn darker and darker. When the desired consistency (thickness of gravy) is achieved, remove the kadai from the heat. You can fry until the gravy is completely evaporated.
6. Serve hot with rice or chapathis

Notes:
1. For this recipe you need to use chopped pieces of a whole coconut, we call it 'kanthli' in Konkani. If you are unable to find it, grated coconut is fine.
2. Use regular cooking oil if you don't have coconut oil.

No comments:

Post a Comment

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)