BEEF ULARTHIYATH

By quality food products

Beef

1.5 Kg

Shallots / Chuvannulli

20-25 (thinly sliced)

Pachamulak

2-3 (slit)

Ginger garlic paste

1 tbsp

Turmeric powder

¼ tbsp

Chili powder

1 tbsp

Coriander powder

1½ tbsp

Pepper powder

2-3 tbsp

Meat masala

1 tsp

Garam masala

½ tsp

Curry leaves

4-6 sprigs

Coconut bites / Thenga koth

¼ cup

Mustard seeds

¼ tbsp

Salt

(as required)

Oil

(as required)

  • Pre time

    90 Min

  • serves

    5

  • difficulty

    Easy

  • Beef : 1.5 Kg
  • Shallots / Chuvannulli : 20-25 (thinly sliced)
  • Pachamulak : 2-3 (slit)
  • Ginger garlic paste : 1 tbsp
  • Turmeric powder : ¼ tbsp
  • Chili powder : 1 tbsp
  • Coriander powder : 1½ tbsp
  • Pepper powder : 2-3 tbsp
  • Meat masala : 1 tsp
  • Garam masala : ½ tsp
  • Curry leaves : 4-6 sprigs
  • Coconut bites / Thenga koth : ¼ cup
  • Mustard seeds : ¼ tbsp
  • Salt : (as required)
  • Oil : (as required)

Clean and cut beef into small, cube-shaped pieces.

Cook the beef in a pressure cooker with salt, pepper powder, meat masala, and a little water. 

Cook for 2-3 whistles and then remove the cooker from the flame.

Keep it aside until the pressure goes off.

Heat oil in a pan and splutter mustard seeds. Add curry leaves, sliced shallots, green chillies, and a little salt. Saute until the onions turn goldish-brown in colour.

Add ginger-garlic paste, saute for a minute.

Turn down the flame and add the spice powders; chilli, coriander, turmeric, garam masala, and mix well. 

Remove the lid from the pressure cooker and transfer the cooked beef with the remaining water to the pan, mix well with the masala and cook on a medium flame until the gravy dries out. Stir the gravy occasionally while cooking. Add salt as needed.

Meanwhile, heat a little oil in another pan and fry the coconut bites. As it starts to brown, add curry leaves and fry it along with the coconut bites until they are brown. Keep aside.

When the gravy dries out, reduce the flame to a low and saute the beef in the pan for 10-15 minutes. Add the fried curry leaves and coconut bites, and mix well together. Scrape the sides of the pan, toss until the meat is brown-black and dried out completely.

Serve hot.