Dry Beef Roast | Beef Ularthiyathu (Kerala style) | Nadan Beef Roast

Beef ularthiyathu /nadan beef roast is a common recipe in Kerala and a very tasty dish too.It goes well with plain rice, fried rice or tapioca.The recipe is simple and can be modified with any other meat.I don't prepare beef frequently, but whenever it's prepared it's a feast at home.All love this recipe very much, especially when prepared for get-togethers.There is no addition of tomato as it becomes too mushy and the fried onions masala makes it a tempting recipe.Try & enjoy !!!

Ingredients

for making curry

beef 1.74 lb (cube sized)(750 g approx.)

onion 2, thin sliced

shallots 3/4- 1 cup sliced

green chilli 3-4

ginger garlic paste 1 tbsp

Kashmiri chilly powder 1 tbsp

hot chilly powder 3/4 tsp

coriander powder, 2 tbsp

garam masala 1 tsp 

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

coconut cuts thin slices 2 tbsp

salt to taste

curry leaves 2 sprigs

oil 3 tbsp

for making roast

onion 1 sliced thin

peppercorns crushed, 1 tbsp

garam masala 1/2 tsp

coconut bits 2 tbsp

curry leaves 2 sprigs

coconut oil 2 tbsp



Watch on YouTube -

Method

• Wash the beef thoroughly under running water and keep it in a strainer to drain off the excess water. Pressure-cook the beef with salt and pepper powder or turmeric powder for 3 whistles on medium heat or more till it becomes tender or cooked. Add 1/4 cup water or no water too to cook.(beef leaves out water when cooked)
• Slightly roast the garam masala ingredients and grind it to fine powder.
• Heat oil in a non-stick pan and fry the coconut slices and green chillies, keep aside.
• Add sliced onions and sliced shallots. Sauté onions till golden brown (add a pinch of salt to speed up). Sauté the ginger-garlic paste. Add all the spice powders listed one by one starting with coriander powder then chilly powder followed by garam masala and sauté on low flame, do not burn it. Add half of the ground garam masala powder. Transfer the fried coconut slices, green chillies and curry leaves. Release pressure from pressure cooker and add the beef with stock.(gives more taste with stock). Cover and cook for another 5 minutes till spices gets blended to beef. Cook uncovered till the gravy dries up, you may have to keep adding a tsp of oil as the beef starts to stick to the pan and continue to cook the beef turns dark brown.(takes about 20 minutes) on high flame.
• Beef starts to leave the sides of the non-stick pan, then it's ready to serve.

NOTES
* You can throw off the stock and use only the beef pieces (to reduce fat), but then it reduces the taste completely.
* You can use store brought meat masala, but the fresh powdered masala gives the authentic flavours.

* ALTERNATE METHOD-You can fry the sliced coconuts, shallots, sliced onions(1.5) first along with spice powders and add to the uncooked beef in pressure cooker and cook in a pressure cooker till its beef is cooked. Then add oil to a wok(2 tbsp), add the half of the sliced onions. Sauté till nicely browned and add pepper powder. Then transfer the cooked beef with masala and dry up as mentioned above.

* The garam masala can be prepared by dry roasting these dry spices for this measure of beef - anise -1,fennel seeds-1tsp,cloves-2,cinnamon - 1'' strand, cardamom -3,peppercorn 6.

Find more Beef recipes,here

.

Sending this to Street Food Of India event hosted by Rosh @ Chef Al Dente