Naadan Beef Ularthiyathu / Kerala Style Beef Fry is a traditional side dish of the Central Travancore region of Kerala. This way of cooking beef is very popular among the Syrian Christian community of Kerala. However, we Malayalees, irrespective of our communities, are super proud of our beef fry! It is comfort food for me. I always looked forward to having when I went home for vacation during my university days.
Beef Ularthiyathu is best made with coconut oil as it will give you the authentic taste. If you are in a place where coconut oil is a rare commodity, you can cook it in the oil of your choice, preferably one that does not have a distinct flavour (eg. sunflower, canola, vegetable oils). Then, add a splash of coconut oil (if available) in the end. The recipe posted here is how I make beef ularthiyathu: my mom’s recipe + chilli flakes. Chilli flakes are not traditionally part of Beef Ularthiyathu recipe, but I tried it one day and liked it a lot!
Freezing beef ularthiyathu
Better yet, this is a freezer-friendly dish! Before going off to India during the last trimester of pregnancy and delivery, I had cooked this in bulk and frozen it for my husband to have when he craved homemade food. Divide the Beef Ularthiyathu into portion sizes suitable for you, and pack in separate freezer bags. It will stay well in freezer for around 3-4 months. If you do not add the coconut pieces, it will stay good longer. Have it as is after defrosting, or you can fry coconut pieces and add to the defrosted Beef Ularthiyathu before serving. It is great with appam, rice, chappati or kerala parotta.
Don’t forget to leave comments and rate the recipe if you try it! 🙂
More recipes from Kerala
- Mathanga Erisheri – Kerala Pumpkin Curry
- Achinga Payar Thoran / Long Bean and Coconut Sauté
- Beetroot Pachadi (Spiced Beetroot Yoghurt)
- Pineapple Pulissery (Seasoned Buttermilk with coconut)
- Instant Green Apple Pickle
- Potato Carrot Beetroot Mezhukkupuratti / Stir-Fry
- Semiya Payasam (Indian Vermicelli Pudding)
Naadan Beef Ularthiyathu / Kerala Style Beef Fry
Ingredients
- 1/2 kg Beef Cleaned and cut into small cubes
For Marinade
- 1 cup Shallots crushed
- 2 Green Chillies crushed
- 1 1/2 tbsp Ginger Garlic paste
- 1 tbsp Coriander Powder
- 1 tsp Kashmiri Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Black Pepper Powder
- 1 1/2 tsp Garam Masala
- A pinch of Asafoetida
- 1 tbsp Chilli Flakes optional
- 2 tsp Vinegar
- 1 tsp Salt adjust to taste
To Fry
- Coconut Oil
- 1/2 – 3/4 cup Thenga kothu (Coconut bites)
- 1 tsp Mustard Seeds
- 1 or 2 sprigs Curry Leaves
- 1 Red Onion julienned
Instructions
- Heat oil in a pan. Throw in thenga kothu (coconut bites) and fry till they turn lightly golden. Remove from oil and keep aside.
- Mix the crushed shallots and green chillies with ginger garlic paste, coriander powder, kashmiri chilli powder, turmeric powder, black pepper powder, garam masala, asafoetida, chilli flakes, vinegar and salt to form the marinade.
- Add beef to the marinade and mix well. Leave to marinate for 15 mins.
- Pressure cook the marinated beef for 6 whistles or till the beef is tender.
- After all the steam has been released, remove the lid and cook till the gravy dries up.
- In a separate pan, heat oil and add mustard seeds.
- When the mustard seeds pop and splutter, add curry leaves and julienned onion.
- Saute till the onion starts turning golden brown.
- Then, add the cooked beef and fried coconut pieces. Saute till the colour of beef turns to dark brown. The more oil you add, the darker the shade of brown will be.
Notes
- It is best to use Kerala Garam Masala, but if you don’t have it, you can use any store-bought garam masala.
- Coconut oil gives the most authentic taste. Alternately, you can use vegetable oil or canola and , if possible, add a tablespoon of coconut oil in the end.
This post was originally published on 11 Aug 2017 and updated on 10 Jul 2020.
Looks very tasty. Very good presentation. Must try.
Thank u!! 🙂
Good job, Viji! Looks yummy.
Thank u!! 🙂
Hey there,
Just came by your site. Recipe looks good. Only question – how long would you pressure cook 2kg beef cubes, and on what heat?
Thanks!
Hi, I haven’t tried this recipe with 2kg beef because my pressure cooker isn’t big enough to hold that much beef. However, I have doubled the recipe – so I can say what happens with 1kg beef, if that helps. If you are doubling the recipe, double all the ingredients, but cook for the same number of whistles. It’s just that the time taken for the pressure to build up and give off the 1st whistle will increase when the quantity is increased, number of whistles remain the same. If you are looking for the time in minutes and not whistles, my pressure cooker usually takes around 20-25 minutes to cook 1kg beef till tender. I use medium-high heat. Hope that helps! 🙂
Have made with slight variation.. Sounds good. Will try this way next time. Great tips.
Thank u! 🙂