Kerala style beef fry, learn how to make Kerala beef fry or beef ularthiyathu with step by step pictures.
1. Start with 3 onions, 2 pod garlic, 1 fat piece ginger, 3 or 4 green chillies, and curry leaves.
2. Slice the onions thinly, slit green chillies, grind ginger garlic coarsely. (I rarely peel the garlic, just trim the sides and pop them in the grinder.)
3. In a pan put 1 tbsp Kashmiri chilly powder, 2 tbsp coriander powder, 1 tsp pepper powder, and 1 tsp garam masala powder
4. Mix and switch on the gas…
5. Lightly roast the masala on slow flame…..careful here….putting on high flame can get the masalas burnt.
6. Now in a pressure cooker put in the cleaned beef (I had put the beef in a colander to strain the excess water). Mix salt in the beef.
7. add the sliced onions, ginger garlic, green chillies, vinegar, salt, and curry leaves. If you are adding tomatoes can add now. I used only vinegar here.
7. Add the slightly roasted masalas into this and give it a mix with a sturdy spoon….close the pressure cooker lid and after the 1st whistle put it on simmer for about 15 to 20 min.
8. After 20 min when you open the cooker check whether the beef is nicely cooked and if there is water left….switch on the fire again and let the remaining water dry up. Meanwhile take half coconut and slice thinly.
9. Take a heavy bottom kadai….or a big iron skillet…or nonstick pan…..or aluminum pan….or if u have a big clay pot…go ahead and use it. Pour coconut oil into the pan and add the sliced and chopped coconut pieces and when it starts to brown slightly add whole red chillies and curry leaves…..oops this click does not have curry leaves….pls add them it gives out a unique flavor.
10. Transfer the pressure cooked beef into this hot oil. Mix well and let it simmer away…..stir occasionally but let the fire on slow heat only….patience people…patience.
11. This is about 15 to 20 min later….more patience.
12. About 45 min to 1 hour later. At this stage you can add 1 tsp of coarsely grounded fresh pepper powder for added taste and flavor…..and plenty of fresh curry leaves.