Kottayam Beef Ularthiyathu 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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Beef Ularthiyathu/Beef Dry Roast Pepper Delight

WEBDec 30, 2018 · Cook the beef in a pressure cooker with salt, pepper powder, meat masala, and a little water just enough to cover the meat. …

1. Clean and cut beef into cube shaped pieces (preferably soup cut).
2. Cook the beef in a pressure cooker with salt, pepper powder, meat masala, and a little water just enough to cover the meat. Pressure cook for 2 whistles and then remove the cooker from the flame. Allow it to rest until the pressure goes off. Keep aside.
3. Heat oil in a pan and splutter mustard seeds. Add curry leaves, sliced shallots, green chilies, and a little salt. Saute until the onions turn translucent.
4. Add ginger garlic paste, saute for a minute until the smell resides.

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