About Beef Ularthiyathu:


Beef Ularthiyathu / Olarthiyathu is a kerela recipe ,in which Olarthiyathu literally means dried up completely.In this recipe we cook beef or any meat with onion ,coconut and some spicy masalas and then have to roast it to make it completely dry.Its a time consuming job yet its worth it.

As this is a spicy dish it goes very well with curd rice, parota , chappathi even its dry.

Pieces of coconut in this recipe gives some crunchy bites between the soft meaty flavour.

In Kerela its traditionally cooked in clay pot with coconut oil ,but i here tried to replicate with whats available to me.So i replaced clay pot with regular kadai(pan), coconut oil with regular oil but gingely oil also suits well,coconut pieces with coconut flakes.You can also use a piece of ginger and a clove of galic instead of ginger garlic paste.But if u dont like the bite of strong garllic and ginger in the middle of smooth meat taste ,i suggest to use gigner garlic paste.
The recipe make a very spicy dish ,so adjust chilly powder amount if you want to go little milder.


Ingredients:

Beef – 1/2 kg ( cut into small pieces)
Chilly powder – 2 tbsp
Pepper powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam masala – 2 tsp (click to check my  Garam Masala Recipe)
Coriander powder – 2 tsp
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Finely Sliced Onion – 1 small size
Curry leaves - 3 sprigs
Salt 
Coconut pieces – 1/2 cup(If u dont have coconut pieces ,use coconut flakes during tadka)
Vinegar – 1 tbsp

For Final Tadka:


Oil Preferably Coconut/Gingely Oil – 5 tbsp
Mustard seeds – 1 tsp
Fennel Seeds - 1 tsp
Curry Leaf - 1 sprig
Coconut Flakes - 1/2 cup ( As i didnt haev cocnut pieces i used coconut flakes)

Method:

1.Take a Pressure Cooker Mix the beef with all the listed ingredients . 




2.Add Onions ,curry leaf , GingerGarlic paste
3. Add Turmeric , pepper , chilly ,coriander ,garam masala powders
4. Add Salt and vinegar.
 5.If you are using coconut pieces add it too,i didn't have.
 6.Add 1 cup Water till everything is covered.Keep in high flame.
 7.Let it come to boil.
 8.Cover it  and put whistles and let it go through 7 whistles.
 9.Once the pressure is released ,open lid.
 10.Take a Kadai,add oil ,then mustard seeds and once they splutter add fennel seeds.
 11.Once fennel seeds start to turn light brown add the gravy.

 12.Keep in high flame and let the whole liquid evaporates.See th photos for the stages of how the liquid evaporates.It may take some time.


 13.Once its getting 70% dry add curry leaf and coconut Flakes(if using)

 14.Keep stirring in high flame till its totally dry.
 15.Add extra oil if necessary.



 16.Once its totally dry,let it sit in kadai for few min till it gets cold.
 17.Transfer to a serving dish and serve it with white rice and neer moar.