Naadan Beef Ularthiyathu / Kerala Style Beef Fry
A traditional side dish, from the South-Indian state of Kerala, made of beef cooked in aromatic spices and stir-fried with coconut bites.
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.
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