RAG Demo

Tag: Dry roast

  • Beef Ularthiyathu

    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

    RegionKerala
    CuisineSyrian Christian
    DietNon-vegetarian
    CourseSide dish
    Prep time25 minutes
    Cook time70 minutes
    Total time95 minutes
    Serves5
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsbeef / 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

    1. Mix the beef with all the ingredients for cooking and marinate for at least 30 minutes.
    2. 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.
    3. 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.
    4. 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.
    5. Add the cooked beef with all its liquid. Cook on high heat for 8-10 minutes, stirring, until the liquid evaporates.
    6. 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.
    7. 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.

  • Mutton Chukka

    Chukka means dry, and mutton chukka or chukka varuval is a fixture of Madurai and Chettinad military hotels, the old non-vegetarian eateries of Tamil Nadu. Unlike a kuzhambu it has no gravy; the meat is cooked until tender and then roasted in a kadai with shallots and spices until everything clings to the pieces.

    The flavour leans on black pepper and fennel rather than chilli powder, with gingelly oil and curry leaves giving it its southern character. The mutton should be tender inside and slightly caramelised outside, dark brown and coated in a thick masala. It is usually served as a side with rice and rasam, or as a starter.

    At a glance

    RegionTamil Nadu
    CuisineTamil
    DietNon-vegetarian
    CourseSide dish
    Prep time20 minutes
    Cook time50 minutes
    Total time70 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / shallots / black pepper / fennel / curry leaves

    Ingredients

    For pressure cooking

    • 500 g mutton (goat), small bone-in pieces
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 1 tsp ginger-garlic paste
    • 1/2 cup water

    For the roast

    • 3 tbsp gingelly oil
    • 1 tsp fennel seeds
    • 1 inch cinnamon
    • 2 cloves
    • 2 sprigs curry leaves
    • 20 shallots, sliced
    • 1 tbsp ginger-garlic paste
    • 2 green chillies, slit
    • 1 tsp red chilli powder
    • 1.5 tsp coriander powder
    • 1.5 tsp freshly crushed black pepper
    • 1/2 tsp fennel powder
    • salt to taste
    • 2 tbsp chopped coriander leaves

    Method

    1. Pressure cook the mutton with turmeric, salt, ginger-garlic paste and 1/2 cup water for 5-6 whistles on medium heat, until tender. Let the pressure release naturally. Do not discard the stock.
    2. Heat gingelly oil in a heavy kadai on medium heat. Add fennel seeds, cinnamon and cloves and fry for a few seconds until fragrant.
    3. Add one sprig of curry leaves and the shallots and fry for 8-10 minutes until deep golden brown. This browning gives the chukka its colour.
    4. Add ginger-garlic paste and green chillies and fry for 2 minutes.
    5. Lower the heat and add chilli powder and coriander powder. Stir for 30 seconds, adding a splash of the mutton stock if the masala starts to stick.
    6. Add the cooked mutton with its stock. Cook on medium-high heat, stirring, for 10-12 minutes until the liquid evaporates.
    7. Add crushed pepper, fennel powder and the second sprig of curry leaves. Keep roasting on medium heat for another 5-8 minutes, scraping the pan, until the mutton turns dark brown, the masala coats each piece and oil separates.
    8. Check salt, finish with coriander leaves and serve hot.

    Tips

    • Use mutton from the shoulder or leg with some fat; very lean meat turns dry when roasted.
    • Crush the pepper fresh just before adding; pre-ground pepper lacks the punch this dish needs.
    • Patience in the final roasting stage is what separates chukka from a semi-dry curry.

    Serve with

    Rice with rasam or a light dal, or as a starter with sliced onions and lemon.