Beef Ularthiyathu (Beef Fry)ബീഫ് ഉലർത്തിയതു

Name: Beef Ularthiyathu (Beef Fry)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 500g (about 1.1 lb) Beef (boneless, shoulder or brisket preferred), cut into 1.5-inch cubes; 2 medium Onion, thinly sliced; 1.5 tablespoons Ginger (inchi — ഇഞ്ചി), minced or crushed; 1 tablespoon (about 8 cloves) Garlic (veluthullu — വെളുത്തുള്ളി), minced; 3 Green chilies, slit; 1.5 tablespoons Coriander powder; 1.5 teaspoons (add more to taste) Black pepper, freshly ground (kurumulaku — കുരുമുളകു); 1/2 teaspoon Garam masala; 1/2 teaspoon Turmeric powder; 1 teaspoon Red chili powder; 1.25 teaspoons, or to taste Salt; 3 tablespoons Coconut oil; 3 tablespoons Coconut slices (thenga kothu — തേങ്ങ കൊത്ത്), thin half-moon pieces; 3 sprigs Curry leaves; 8–10 Shallots (kunjulli — കുഞ്ഞുള്ളി), sliced; 1 teaspoon Vinegar (for pressure cooking)

⏱ Prep 20m🍳 Cook 50m🍽 Serves 4🌿 Non-veg

Video: Cookd (YouTube)

Beef Ularthiyathu — Kerala beef fry — is a masterclass in the slow transformation of spice. Cubes of beef are pressure-cooked until tender, then roasted in a dark, aromatic masala in a cast-iron pan until each piece is deeply caramelised on the outside and still juicy within. The dish draws its depth from whole spices, freshly ground pepper, and a generous measure of coconut slices and curry leaves fried in coconut oil. It is the go-to celebration dish in Kerala Christian households, eaten with appam, tapioca, or plain rice. The longer it cooks in the roasting stage — slowly, with patience — the better it gets.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪Beef (boneless, shoulder or brisket preferred), cut into 1.5-inch cubes500g (about 1.1 lb)
▪Onion, thinly sliced2 medium
▪Ginger (inchi — ഇഞ്ചി), minced or crushed1.5 tablespoons
▪Garlic (veluthullu — വെളുത്തുള്ളി), minced1 tablespoon (about 8 cloves)
▪Green chilies, slit3
▪Coriander powder1.5 tablespoons
▪Black pepper, freshly ground (kurumulaku — കുരുമുളകു)1.5 teaspoons (add more to taste)
▪Garam masala1/2 teaspoon
▪Turmeric powder1/2 teaspoon
▪Red chili powder1 teaspoon
▪Salt1.25 teaspoons, or to taste
▪Coconut oil3 tablespoons
▪Coconut slices (thenga kothu — തേങ്ങ കൊത്ത്), thin half-moon pieces3 tablespoons
▪Curry leaves3 sprigs
▪Shallots (kunjulli — കുഞ്ഞുള്ളി), sliced8–10
▪Vinegar (for pressure cooking)1 teaspoon

🌍 Cooking abroad? Substitutions

Coconut slices (thenga kothu): Thin slices of fresh coconut flesh fried in coconut oil are a signature textural element. If fresh coconut is hard to source, use unsweetened coconut chips (the flat kind, not desiccated) from health food stores — toast them briefly in the oil before adding the onions. They are not identical but provide a similar crunch and richness.
Cast-iron pan: The roasting stage benefits enormously from a cast-iron or carbon-steel wok, which holds heat evenly and encourages the caramelisation that makes this dish. A regular non-stick pan will work but produces less colour. A heavy stainless-steel kadhai is a good middle ground.
Shallots (Kerala small onions): Small Asian shallots or Thai shallots — available at Chinese and South East Asian grocery stores — are the closest substitute. Regular yellow onions work but taste milder; use slightly less quantity.

Method

1In a pressure cooker, combine the beef cubes with ginger, garlic, green chilies, coriander powder, turmeric, red chili powder, 1 tsp black pepper, garam masala, vinegar, and salt. Mix well so the beef is coated in the marinade. Add 3 tablespoons of water.
2Pressure cook on medium heat for 3–4 whistles (about 15–20 minutes). Allow the pressure to release naturally. Open the cooker — the beef should be just cooked through and tender, with most of the cooking liquid absorbed or left as a thick gravy. Reserve any residual liquid.
3Heat coconut oil in a heavy cast-iron pan or thick-bottomed wok on medium heat. Add shallots and fry until golden, about 3 minutes. Add coconut slices and fry until they turn golden brown and fragrant, another 2–3 minutes.
4Add curry leaves (carefully — they will splutter) and fry for 30 seconds. Add the sliced onions and cook on medium-high heat, stirring regularly, until the onions are deep golden brown, about 10 minutes. This step builds the base of the ularthiyathu.
5Add the pressure-cooked beef to the pan along with any reserved cooking liquid. Toss everything together on medium-high heat.
6Sprinkle the remaining black pepper (0.5 tsp) over the beef. Roast, turning the pieces occasionally, for 12–18 minutes on medium heat — the moisture should evaporate and the beef should develop a dark, fragrant exterior. The longer you roast, the more intensely flavoured it becomes. Do not rush this step.
7Taste and adjust salt. Serve hot with Kerala parotta, appam, or plain rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.