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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.
For 4 servings
Marinate the Beef
Pressure Cook the Beef
Sauté Aromatics and Coconut
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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.
This kerala recipe takes 85 minutes to prepare and yields 4 servings. At 711.2 calories per serving with 51.97g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Roast the Beef
This recipe works wonderfully with mutton (goat meat) as well. Adjust the pressure cooking time accordingly, as mutton may take longer to become tender.
You can add cubed potatoes along with the beef in the pressure cooker for a more filling dish.
For extra heat, increase the amount of black pepper powder and green chilies, or add a teaspoon of regular red chili powder along with the Kashmiri variety.
This roasting method is famously used for 'Pork Ularthiyathu'. Substitute beef with pork shoulder cut into cubes.
Beef is a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and maintaining overall body functions.
This dish is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia. It's also rich in B-vitamins, particularly B12, which is vital for nerve function and red blood cell formation.
The recipe uses spices like turmeric, ginger, and garlic, which are known for their natural anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Beef Ularthiyathu is rich in protein and iron. However, it is also high in saturated fat from the beef and coconut oil. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of Beef Ularthiyathu contains approximately 480-550 calories, depending on the cut of beef used and the amount of oil.
Yes, you can. After marinating, cook the beef in a heavy-bottomed pot with a lid on low heat. It will take much longer, about 1.5 to 2 hours, for the beef to become tender. You may need to add a splash of hot water occasionally to prevent it from drying out.
A cut with some fat and connective tissue, like beef chuck, round, or brisket, is ideal. These cuts become very tender and flavorful after slow cooking.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pan over low heat, stirring occasionally, until warmed through. You can also microwave it.
Fresh or frozen coconut pieces (thenga kothu) are essential for the authentic texture and flavor. Desiccated coconut will not provide the same crunchy bite and is not recommended for this dish.