Beef ularthiyathu, often called beef fry or beef roast, is a signature dish of Kerala's Syrian Christian kitchens and a fixture at weddings, Christmas and toddy shops. Ularthu means to roast or dry-fry, and that long roasting is what makes it: tender beef tossed for a long time in coconut oil until it darkens and the masala clings.
Thin slivers of coconut, called thenga kothu, are fried until crisp and add bite. The spicing is warm and peppery, built on fennel, garam masala and black pepper, with curry leaves throughout. The finished dish is almost black, crusty at the edges and very aromatic. It is eaten with parotta, appam or rice and is often made a day ahead, since it improves overnight.
At a glance
| Region | Kerala |
|---|---|
| Cuisine | Syrian Christian |
| Diet | Non-vegetarian |
| Course | Side dish |
| Prep time | 25 minutes |
| Cook time | 70 minutes |
| Total time | 95 minutes |
| Serves | 5 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | beef / coconut slivers / shallots / black pepper / coconut oil |
Ingredients
For cooking the beef
- 1 kg beef, cut into 2 cm cubes
- 1/2 tsp turmeric powder
- 2 tsp Kashmiri chilli powder
- 2 tbsp coriander powder
- 1.5 tsp garam masala
- 1 tsp fennel powder
- 1.5 tsp crushed black pepper
- 1 tbsp ginger-garlic paste
- 1.5 tsp salt
- 1 tbsp vinegar
- 1 sprig curry leaves
For roasting
- 4 tbsp coconut oil
- 1/2 cup thin coconut slivers
- 1/2 tsp mustard seeds
- 15 shallots, sliced
- 1 inch ginger, julienned
- 6 garlic cloves, sliced
- 3 green chillies, slit
- 3 sprigs curry leaves
- 1 tsp crushed black pepper
- 1/2 tsp garam masala
Method
- Mix the beef with all the ingredients for cooking and marinate for at least 30 minutes.
- Pressure cook the beef without adding water for 5-6 whistles on medium heat, until tender. The beef will release its own juices. Let the pressure drop naturally.
- Heat coconut oil in a heavy, wide kadai or uruli on medium heat. Fry the coconut slivers for 4-5 minutes until golden brown. Remove and set aside.
- In the same oil splutter mustard seeds, then add shallots, ginger, garlic, green chillies and two sprigs of curry leaves. Fry for 8 minutes until the shallots are golden brown.
- Add the cooked beef with all its liquid. Cook on high heat for 8-10 minutes, stirring, until the liquid evaporates.
- Return the fried coconut slivers and lower the heat to medium-low. Keep roasting for 20-25 minutes, stirring and scraping the bottom every few minutes, until the beef turns very dark brown, almost black, and crisp at the edges.
- Add the crushed pepper, garam masala and remaining curry leaves, toss for 2 more minutes and switch off.
Tips
- A cast-iron or heavy aluminium kadai gives the best crust; nonstick pans do not let the masala caramelise.
- Add a spoon of coconut oil during roasting if the pan looks dry.
- The flavour deepens overnight; reheat in a pan with a little oil to re-crisp.
Serve with
Kerala parotta, appam or matta rice with moru curry.