Beef Fry Kerala Style Beef Ularthiyathu With Thenga Kothu Recipe

Kerala Beef Ularthiyathu (Beef Fry) The Familiar Kitchen

WEBJun 12, 2019 · Make the meat masala. In a small saute pan on medium-low heat, add all of the spices. Toast the spices just until warm and you can …

1. In a small saute pan on medium-low heat, add all of the spices. Toast the spices just until warm and you can smell the aroma of the spices. Once the spices cool down, add the spices in a small spice grinder or blender. Grind until a slightly coarse powder forms. Store in an air-tight container.
2. In a large bowl or in the pot of your pressure cooker, add all of the ingredients under the marinade section, then mix together. Cover and refrigerate for at least an hour or overnight.
3. After the beef is marinated, pressure cook the beef on high for 10 minutes (about 4 whistles). You do not need to add water to this. Moisture will naturally extract from the beef as you pressure cook it. Do not discard the moisture from the pressure cooked beef.
4. In a wide/deep pan (or uruli) on medium high heat, add the coconut oil. Once the oil is hot, add in the shallots, garlic, and curry leaves. Saute until lightly golden then add in the cooked beef along with its juices. Continue to stir the beef around in your pan so that it evenly fries and encourages the moisture to reduce. This usually takes 15-20 minutes. About halfway through, sprinkle in about 1-2 tsp of meat masala over the beef and then continue frying. The beef is done frying when all the moisture is gone and a gravy/spice coating has formed on the beef. That's it!

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Kerala Beef Fry Beef Ularthiyathu Nish Kitchen

WEBNov 27, 2019 · Simmer until all the water dries up. Heat oil in another large pan over medium-high heat. Splutter mustard seeds. Add fennel seeds, …

1. Place beef, sliced onions, tomato, garlic, ginger, coconut slices, and green chilies (if using), 1 sprig of curry leaves and enough salt in a pressure cooker. Stir in ground turmeric, ground black pepper, ground coriander, garam masala and red chili powder. Cover the cooker with the lid, and cook over high flame until the sixth or seventh whistle.
2. Remove from heat. Allow the cooker to cool slightly. When the steam has escaped, open the cooker, and place it over medium-high heat. Simmer until all the water dries up.
3. Heat oil in another large pan over medium-high heat. Splutter mustard seeds. Add fennel seeds, cardamom pods, bay leaves and cloves. Add rest of curry leaves. Fry for a minute or until aromatic. Add shallots. Saute, stirring, for 2-3 minutes or until lightly browned.
4. Stir in cooked beef. Reduce the heat to medium. Saute, stirring occasionally, for 5- 10 minutes or until the beef gets a deep dark brown color. Remove from heat.

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