Beef Ularthiyathu / Slow Roasted Beef Fry....step by step pics

Slow Roasted Beef Fry or Beef ularthiyathu or Spicy Kerala Beef Roast is a THE dish which has been tingling my taste-buds ever since my childhood.  It is a special dish of  Knanaya Christians of Kottayam, usually made as a Sunday Special or for festive occasions. I have been requested by many to make a step by step presentation on how to make beef fry....this easy recipe has been passed down from my grandmother.

My grandmother used to make with shallots instead of onions....and I do use it depending on my mood...I usually stick to onions....do check out my beef curry with a difference where I used only shallots.
Another thing that should not be omitted is coconut pieces thinly cut and ofcourse cook in coconut oil to get that authentic taste.

Nowadays this is the most sought after dish in Kerala along with Kerala porotta ....it goes with almost everything;  rice, roti, pallappam, kallappam, or even bread.
I used homemade garam masala, freshly roasted and grounded coriander seeds, and Kashmiri chilly; which has been finely powdered at the local flour mill.
The secret to the dark colour is ofcourse slow roasting it for around 1 hour.... my grandma (ammachi) used claypot for the roasting and I used heavy bottomed kadai and pressure cooker for cooking the meat whilst my grandma used a claypot and slow cooked the meat on traditional "adupu" ... later she moved on to gas stove with her claypot....and eventually sticked to pressure cooker.
So lets get cooking!


Ingredients:
To be cooked with meat
Beef: 1 kg, cut into cubes.
Onions: 3, thinly sliced or 1 cup sliced shallots.
Vinegar: 1 tbsp (or you can add 2 chopped tomatoes)
Ginger: 1 fat piece.
Garlic: 2 pods.
Green chilly: 3 or 4.


Masalas to be fried:
Kashmiri chilly powder: 1 tbsp.
Freshly ground coriander powder: 2 tbsp.
Homemade garam masala: 1 tsp, can also use store brought garam masala.)
Freshly ground pepper powder: 1 tsp.
Turmeric powder: 1/2 tsp.

For tempering
Coconut: 1/2, cut thinly.
Red chilly: 3,4.
Coconut oil: 1/4 cup.
Curry leaves and salt.

Pepper powder: 1 tsp, add towards the end.
Method:
1. Start with 3 onions, 2 pod garlic, 1 fat piece ginger, 3 or 4 green chillies, and curry leaves.

2. Slice the onions thinly, slit green chillies, grind ginger garlic coarsely. (I rarely peel the garlic, just trim the sides and pop them in the grinder.)

3. In a pan put 1 tbsp Kashmiri chilly powder, 2 tbsp coriander powder, 1 tsp pepper powder, and 1 tsp garam masala powder

4. Mix and switch on the gas...

5. Lightly roast the masala on slow flame.....careful here....putting on high flame can get the masalas burnt.

6. Now in a pressure cooker put in the cleaned beef (I had put the beef in a colander to strain the excess water). Mix salt in the beef.

7.  add the sliced onions, ginger garlic, green chillies, vinegar, salt, and curry leaves. If you are adding tomatoes can add now. I used only vinegar here.

7. Add the slightly roasted masalas into this and  give it a mix with a sturdy spoon....close the pressure cooker lid and after the 1st whistle put it on simmer for about 15 to 20 min.

8.  After 20 min when you open the cooker check whether the beef is nicely cooked and if there is water left....switch on the fire again and let the remaining water dry up. Meanwhile take half coconut and slice thinly.

9. Take a heavy bottom kadai....or a big iron skillet...or nonstick pan.....or aluminum pan....or if u have a big clay pot...go ahead and use it. Pour coconut oil into the pan and add the sliced and chopped coconut pieces and when it starts to brown slightly add whole red chillies and  curry leaves.....oops this click does not have curry leaves....pls add them it gives out a unique flavor.

10. Transfer the pressure cooked beef into this hot oil. Mix well and let it simmer away.....stir occasionally but let the fire on slow heat only....patience people...patience.

11. This is about 15 to 20 min later....more patience.

12. About 45 min to 1 hour later. At this stage you can add 1 tsp of coarsely grounded fresh pepper powder for added taste and flavor.....and plenty of fresh curry leaves.

Serve warm.

Shared with Full plate Thursday.