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We hope you got insight from reading it, now let’s go back to beef ularthiyathu recipe. You can have beef ularthiyathu using 1 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Beef Ularthiyathu:
- Prepare 750 gm beef chunks
Steps to make Beef Ularthiyathu:
- All measurements of every addittives mentioned below are in relation to 750 grams of beef. So buy 750 grams of beef chunks, look for packs where it is cut into 2-3 centimeter cubes/chunks or do this yourself if you wish to buy loafs or steak cut.
- Don't wash the meat!
- Into a Pressure cooker on top of raw meat add 2 teaspoons of sea salt (I prefer this over table salt), lemon juice (freshly squeezed, if you could get around a tablespoon that would be okay), black pepper powder (2-3 or may be 4 or 5 teaspoons if you like it that way), 8-10 curry leaves, a teaspoon of turmeric powder and a slit green chilli. Stirr them well with a cup of water (150-200 ml).
- Close/lock the pressure cooker and cook on high flame until the first whistle and keep it down to medium flame for another 5-6 whistles. Now the time in pressure cooker is a bit tricky as in I would probably keep it in there for a good 30 minutes if I had bought hard meat from a butcher shop back in my home country India. I'm writing this from UK and usually beef is relatively tender here well it depends of what exactly you buy though. While it gets cooked better start with your masala in a Pan.
- Add sliced cooconut chunks (Thenga-kotthu in malayalam language) to heated cocconut oil in a saucepan thick bottommed and big enough for slow and long cooking. Saute until they turn brown.
- Add a tablespoon of each ginger and garlic paste, 400 grams of sliced shallots. Constantly stirr on high flame until they starts turning into dark in colour.
- In the meanwhile once you have stopped cooking in pressure cooker, open the lid and put it back on low flame again, keep sitrring occassionally and cook until most of water escapes the container. No need to keep it until it's completely dry, a bit of water remains is fine. Again as i have mentioned in step 4 above if you think the meat is not even 80 percent cooked, put the lid back on and pressure cook it more.
- Back to pan. Once shallots are brown/dark add a teaspoon of turmeric powder, a tablespoon full of each black pepper powder, meat masala (Branded Eastern or Melam, all okay), red chilli powder and coriander powder.
- Medium flame, keep stirrin and add a teaspoon full of homemade garam masala. Sub with packaged garam masala if you think it is easier, I prefer homemade though. I make it by grinding star anise, cloves, cardamom, fennel seeds and cinnamon.
- Only when the masala is deeply fried pour all from cooker to pan.
- Low flame, stirr occassionally and cook in pan with no lids as long as you desire. I usually do it for an hour until they start appearing black in colour and enjoy my drinks.
- Enjoy, thank you.
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