Video recipe for Kerala-style beef ularthiyathu

Preparation time: 20 mins

Cooking time:  30 mins

Serves: 5

Ingredients

1 kg beef

3 tbsp red chilli powder

2 tbsp coriander powder

1 bulb garlic

2 – 2 ½ inch long ginger

200 gm shallots

2 green chillies

1 medium-sized onion

1 tomato

½ tsp turmeric powder

1 tbsp black pepper powder

Salt for taste

3 sprigs of curry leaves

¼ cup cooking oil

1 tsp mustard seed

½ coconut cut into slivers

For garam masala

1 ½ tbsp fennel seeds

6 cardamoms

1 star anise

6 cloves

2 cinnamon pieces, each ½ inch long

Method

Step: 1

Take 150 grams of shallots, and chop each into four pieces. Slice the remaining shallots into thin pieces and keep them aside.

Cut 3 to 4 garlic cloves into a thin round shape. Pound the remaining cloves and the ginger. Next, chop the tomato into medium-sized pieces; chop the green chillies. Finally, slice the onion and keep it aside.

Step: 2

Cut the beef into small pieces and wash thoroughly.

Step: 3

In a pressure cooker, add the chopped meat, red chilli powder, coriander powder, pounded ginger, garlic, chopped shallots, green chillies, sliced onion, chopped tomato, turmeric powder, pepper powder, salt for taste and two sprigs of curry leaves. Mix it well by hand and keep for 10 minutes to rest.

Step: 4

Roast the garam masala ingredients in a pan and then pound them in a pestle and mortar or a grinder.

Step: 5

Add 2 teaspoons of garam masala powder to the meat and mix well. Cover and cook (without adding water) for approximately 10 minutes  or 5 to 6 whistles, depending on the tenderness of the meat.

Step: 6

Meanwhile, heat a little oil in another pan or a kadai. Splutter the mustard seeds. Then fry the coconut bites. As it begins to turn brown, add one sprig of curry leaves and fry it with the coconut slivers until browned. Keep aside.

Step: 7

In the same oil, fry the thinly sliced shallots until it becomes light brown. Then, add the chopped garlic and continue frying until the raw smell of garlic dissipates.

Step: 8

Transfer the cooked meat and the stock into the kadai and saute on medium-high heat until dry. Continue stirring until the meat achieves a dark brown colour. Now add pepper powder (if required) as per your taste. Next, add the fried coconut slivers and mix well. Also, add one teaspoon of garam masala and mix well again. Then switch off the flame.

Nadan Beef Ularthiyathu or beef roast is ready to be served. Serve hot with rice, poratta, appam, naan, or any flat bread.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

What other recipes would you like featured? Tell us at food@gulfnews.com