Tender beef chunks slow-roasted to a deep brown with fragrant spices and crunchy coconut slivers. This iconic Kerala dish is a flavor explosion, perfect as a hearty side or a standalone star with parotta or rice.
Prep25 min
Cook60 min
Servings4
Serving size: 1 serving
720cal
52gprotein
16gcarbs
50g
Ingredients
750 g Beef (Boneless stewing beef (like chuck), cut into 1-inch cubes)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
2 tsp Coriander Powder
1.5 tsp Garam Masala (Divided use)
1.5 tsp Black Pepper Powder (Freshly ground, divided use)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
Aromatic Beef Ularthiyathu with flaky Parotta & cool raita - a protein-packed, soul-satisfying meal!
This kerala dish is perfect for lunch. With 1631.26 calories and 65.19g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Coconut Oil
1 tsp Mustard Seeds
3 pcs Dried Red Chillies (Broken in half)
20 pcs Curry Leaves (About 2 sprigs)
2 pcs Onion (Medium, thinly sliced)
0.5 cup Shallots (Thinly sliced (optional but highly recommended))
3 pcs Green Chillies (Slit lengthwise)
0.5 cup Coconut Pieces (Thinly sliced (thenga kothu))
Instructions
1
Marinate the Beef
In a large bowl, combine the beef cubes with turmeric powder, Kashmiri red chilli powder, coriander powder, 1 tsp garam masala, 1 tsp black pepper powder, ginger garlic paste, salt, and vinegar.
Mix thoroughly with your hands to ensure each piece of beef is evenly coated with the spices.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours or overnight.
2
Pressure Cook the Beef
Transfer the marinated beef to a pressure cooker. Do not add any extra water, as the beef will release its own juices during cooking.
Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 5-6 more whistles, which should take about 20-25 minutes.
Turn off the heat and allow the pressure to release naturally. Open the cooker and check if the beef is tender but still holds its shape. Reserve the cooked beef and any liquid in the cooker.
3
Sauté Aromatics and Coconut
Heat the coconut oil in a heavy-bottomed pan, preferably a cast-iron kadai, over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the dried red chilies and curry leaves, and sauté for about 30 seconds until fragrant.
Add the sliced onion, shallots, green chilies, and coconut pieces. Sauté for 8-10 minutes, stirring occasionally, until the onions turn golden brown and the coconut pieces are lightly browned and crisp.
4
Slow Roast the Beef
Add the pressure-cooked beef along with all its juices to the pan with the sautéed onion mixture.
Stir well to combine everything. Increase the heat to medium-high and cook, stirring frequently, until most of the liquid has evaporated. This will take about 8-10 minutes.
Once the mixture is semi-dry, reduce the heat to low. Continue to roast the beef, stirring every 3-4 minutes to prevent it from sticking to the bottom of the pan.
This slow roasting process is key. Continue for 15-20 minutes until the beef turns a deep, dark brown color and the masala coats each piece beautifully.
Finally, sprinkle the remaining 0.5 tsp of garam masala and 0.5 tsp of black pepper powder. Stir well and cook for another 2 minutes.
Turn off the heat. Let it rest for a few minutes before serving hot with parotta, appam, or rice.
Servings
4
Serving size: 1 serving
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
0.25 tsp Kashmiri Red Chili Powder (Optional, for color)
Instructions
1
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
2
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
4
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
5
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.
