Beef slow cooked with coconut, curry leaves, ground spices, roasted and then reduced to a thick luscious consistency. This dish is mildly spicy and crazy, ugly delicious.
Beef Ularthiyathu
Serves 4-5
4 tbsp coconut oil
1 tsp mustard seeds
A bunch of curry leaves
2 birds eye red chilli, chopped
1/2 cup of chopped coconut
5-6 cloves of garlic
1 tbsp chopped ginger
4 medium onions, sliced
1 tsp turmeric powder
4 tsp meat masala (or chicken masala) powder
2 tsp red chilli powder
3 tsp coriander powder
1 kg beef chunks
1 tsp garam masala
Salt to taste
1 tsp pepper
100 ml water
1. In a pressure cooker, on medium heat, add coconut oil. Once the oil has warmed, add mustard seeds and curry leaves. Temper for 30 seconds and then add a chopped birds eye red chilly. Sauté.
2. Add the chopped coconuts, ginger and garlic. Give it a mix to work the oil into the coconuts.
3. Add onions along with 1/2 a teaspoon of turmeric. Mix some more. This time make sure that the onions have begun to absorb the oil. Keep mixing until the onions soften.
4. Add meat masala powder, red chilli powder, 1/2 a teaspoon of turmeric, coriander powder and mix for a good 5 minutes so the spices are well cooked.
5. Add the beef chunks along with garam masala and salt to taste. Mix.
6. Add water, pepper, a chopped birds eye red chilli, more curry leaves and close the cooker. Place the whistle and let it cook on high flame until one whistle goes off. After which, reduce to low flame and let it cook for 30 minutes.
7. After 30 minutes, turn the heat off and remove the steam completely from the whistle. Wait a good 10 minutes before opening the cooker.
8. Light up the cooker on high flame and keep stirring the gravy back and forth to reduce it to your desired consistency. I prefer it to be completely reduced.
A few things that you should be keeping in mind while reducing the gravy — Always, always keep the curry moving. If at any point you find the curry sticking to the bottom of the pan, lower the flame and continue stirring. Gradually bring it back up.
Serve with hot hot basmati rice, or the OG Kerala porotta.
Side note: If you do not own a pressure cooker, you can cook Beef Ularthiyathu in a deep pan or a terracotta cooking pot, though both should have lids. In this case, the beef would need about 45 minutes to cook with the lid on and then the gravy can be reduced thereafter.
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