Nadan Beef Ularthiyathu.

Though this was not a usual dish at my parental house, going back to the kitchens of my grandmothers and I remember well how they used to make Beef Ularthiyathu wearing their traditional Christian costume ‘Chatta and Mundu’. Chatta means V-necked Jacket which is for the upper part of the body and mundu, a seven yard cloth with a number of fringes at the back used for the lower body. (Sad that this traditional dress is becoming extinct!!). So all of us have some stories or other to talk about when it comes to this Beef Ularthiyathu. 

This one I made after so many trials and errors.. At last I got to perfect this dish. My husband told me after having this for dinner that the masala has been absorbed well into beef pieces compared to earlier occasions!!  I think this time I really hit it. The key point here of course is the marination.

Beef is not a regular visitor to my kitchen. We prepare this dish once in a while. I remember making this dish for a party here in our house and got compliments from our friends who came for the party. Hmm, on that day the bowl of Beef Ularthiyathu had vanished in no time!! So this dish is an apt one for the family get together or for parties or for Christmas and Easter..

Next I will try this same recipe with Chicken.. Lemme see how it would be!!

So here goes the recipe of the signature dish of Christians..

Summary:

Preparation Time – 15 minutes
Cooking Time – 45 minutes
Servings – 8 or 10

Ingredients for Making Beef Ularthiyathu:

Beef (diced) – 1 kg
Shallots / Kunjulli (sliced) – 1 cup
Green Chilly (slit lengthwise) – 1 no.
Homemade Ginger Garlic Paste – 1 tbsp.
Coconut pieces (bite sized, sliced lengthwise) – 1 cup
Chilly Powder – ½ tbsp
Corriander Powder – 1 tsp.
Turmeric Powder – ½ tsp.
Curry leaves – 3 sprigs
Vinegar – ¼ cup
Water – 2 tbsp.

For Masala Powder:

Fennel Seeds – ½ tbsp.
Cinnamon – 1″ piece
Cloves – 4 nos.
Star Anise – 1 no.
Whole Black Pepper – 1 tsp

How to Make Beef Ularthiyathu:

Cut the beef it into bite sized pieces and wash it well under running water.

In a mixer bowl, grind all ingredients which are given under ‘Masala Powder’ coarsely and keep it aside. In a big bowl talke all Ingredients for marination. Marinate cleaned beef pieces with salt, masala powder, ginger garlic paste, chilli powder, coriander powder and turmeric powder. Keep it aside for minimum 1 hour. Put the marinated beef in a pressure cooker and add 2 tbsp. of water (the water content in the beef is enough to get it cooked) and pressure cook it on high flame till the first whistle. Then cook it on medium flame for the next 2 more whistles. Switch off the stove and let the pressure goes on its own. If there is any water left after pressure cooking, cook until all the water is evaporated.

Heat oil in a pan and add the slit green chilly. Then add onion and sauté till it becomes translucent. Next add coconut pieces and sauté it for 2 minutes. Add curry leaves and sauté it well till it gives nice aroma. Now add the half cooked beef and sauté it. Add vinegar and mix it well. Mix well until combined. Sauté on a low flame for about 10 to 15 minutes until the beef turns dark brown and dry. Drizzle a little more oil as you are going to fry the meat further.

Nadan Beef Ularthuyathu is now ready for serving. To get all the non vegetarian menu of this blog, Click Here.

My Recipe Notes on Kerala Nadan Beef Ularthiyathu:

1. Always use the best quality fresh beef to get the real taste of this dish.
2. Use Coconut Oil for making this Beef dish to get its authentic taste. You can be a bit generous with oil if you want a well roasted/fried beef. No other oil can impart the true flavour.
3. For marination, you can also use Meat Masala Powder. But it’s always better to use fresh homemade masala powder.
4. Adjust the quantity of black pepper as per your taste.
5. Using shallots / Kunjulli gives the dish the traditional taste.
6. Adding coconut pieces is the core taste of this dish. Hence do not omit it.
7. Do not dice beef in to tiny pieces. Else when you pressure cook beef, it would break into pieces and do not remain in shape while frying.
8. You can keep this Beef dish in refrigerator for 3 or 4 days. When needed, you can have it after re heating in the microwave.
9. You might get an experience of your beef getting too dry. In that case, use little more oil.
10. I personally prefer it to be dry and dark brown in colour. If you don’t like it in that way take off from fire while the pieces get coated well with the masala and are still moist.
Try it.. Cheers.. 

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Serve Beef Ularthiyathu.. 

Happy Cooking..

Cheers..

Seena

N.B.

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For getting the recipe of Nadan Beef Curry Click Here 

സ്പെഷ്യല് ബീഫ് ഡ്രൈ ഫ്രൈ/