The Kerala beef fry recipe is made with boneless beef chunks cooked in a mixture of ground spices and shallots and then slow-roasted in coconut oil with curry leaves and coconut slices until the meat is browned. It is best served with Kerala's very own flatbread, Porotta but my favourite is with plain rice and moru curry with some thoran. Yummy!
"Beef" has been the most searched term on the blog forever and it would always make me feel bad that I am not serving what my readers are looking for. I hope this recipe will be the start of many Nadan beef recipes. InshaAllah. Even though the consumption of beef might be unlawful in most states of India, there is one state that defies this norm - Ente Keralam (my Kerala). Imagine
This Kerala style beef fry is not my family recipe nor does my mom make anything like this. I honestly believe that the South has a better game with Beef than us North Kerala. They have amazing beef pickles, beef masala, beef cutlets, etc. I am sorry I am letting down my people, but that is my opinion and am sure many of you agree too! But, we still hold the trophy for biryani, so we are equal? 😜
What is Kerala beef fry?
Kerala beef fry is a mouthwatering dish from the Indian state of Kerala. Tender beef chunks are slow-roasted with a medley of spices, onions, curry leaves, and coconut slivers, before being crisped up in fragrant coconut oil. It's a beloved dish, perfect with rice or as a tasty snack, showcasing Kerala's vibrant culinary tradition.
Often referred to as Beef Ularthiyathu, this dish is synonymous with South Kerala cuisine, with each family boasting its own unique recipe. While spice variations exist, coconut oil, curry leaves, and coconut slivers remain constant in every beef fry rendition. Undoubtedly, if Kerala had a "State Dish," it would indisputably be the beloved Beef fry served alongside Porotta, a favorite among Malayalees.
No meat masala is required!
You know I don't use boxed spice mixes in my recipes so I had to work with what I have and get the best flavour. There are several Kerala beef fry recipes online that call for "meat masala" but not this one! And you will love it, trust me. 😊
Ingredients
Here are the list of kerala beef fry ingredients that are so easily available and most of which you may already have!
- boneless beef chunks
- veggies: mini shallots or red onion, green chillies and curry leaves
- ground spices: red chilli powder, turmeric, coriander, pepper, fennel and garam masala
- whole spices: fenugreek seeds, dried red chillies
- coconut oil
- ginger garlic paste
- coconut slices
- vinegar
For detailed recipe, do check the recipe card below.
Instructions
Pressure cook or pot cook the beef with spices, shallots or onions, ginger garlic paste, green chillies, vinegar, coconut oil and salt with very little water. The coconut oil is added here to prevent any burnt bottom and also enhance the flavour.
Fry the coconut slivers, curry leaves and dry red chillies in lots of coconut oil. Then dump the cooked beef and start slow roasting them stirring often until all the gravy thickens and the beef darkens.
You can fry to a semi-dry state or go all the way to dry-fry based on what you will serve this with. Kerala style beef fry aka beef ularthiyathu is ready to serve with Kappa, porotta, appams, or even chapati or rice!
Storage
Refrigeration: Once the beef fry has cooled completely, transfer it to an airtight container and store it in the fridge. Make sure to consume within 3 to 4 days by reheating low and slow. You can also freeze them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat thoroughly before you eat.
FAQ
While boneless beef chunks are commonly used for beef fry, you can also use other cuts such as thinly sliced beef strips, adjusting the cooking time accordingly.
The spiciness of beef fry can be adjusted according to personal preference. By controlling the amount of green chillies, red chilli powder, and black pepper powder, you can make it mild or fiery hot.
Yes, you can substitute coconut oil with other cooking oils like vegetable oil or ghee. However, coconut oil adds a distinctive flavor to the dish, so the taste may vary slightly.
To reduce the oiliness of beef fry, you can trim excess fat from the beef chunks before cooking. Additionally, after cooking, you can blot the beef fry with paper towels to absorb excess oil.
Yes, you can freeze leftover beef fry for future consumption. Portion it into freezer-safe containers or zip-top bags, remove excess air, and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating and serving.
Beef fry is commonly served as a side dish with rice, roti, or bread like porotta. It also pairs well with traditional Kerala dishes like appam or puttu.
Yes, beef fry can be prepared in advance and reheated before serving. Follow proper storage and reheating techniques to maintain its freshness and flavor.
Related
Looking for similar recipes? Try these!
📖 Recipe
Kerala Beef Fry
INGREDIENTS
Pressure Cook
- 500 grams boneless beef chunks washed and drained
- 15 mini shallots chopped (or 1 medium onion)
- 2 tablespoon ginger garlic paste
- 3 to 5 green chillies slit
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 tablespoon coriander powder
- 1 tablespoon black pepper powder
- 1 tablespoon fennel seeds powder
- ¼ teaspoon fenugreek seeds
- 2 teaspoons coconut oil
- 1 teaspoon white vinegar
- ½ cup water
- Salt to taste
For the masala
- 2 tablespoon coconut oil
- 10 to 15 coconut slivers chopped
- 2 sprig of curry leaves
- 2 dried red chillies
Finish off with
- Malabar garam masala
- 1 teaspoon black pepper powder
- 1 sprig of curry leaves
- 1 teaspoon coconut oil
INSTRUCTIONS
Pressure cook the beef
- Add the beef chunks along with chopped onion, ginger-garlic paste, green chillies, spice powders (turmeric powder, pepper powder, coriander powder, fennel powder and red chilli powder), fenugreek seeds, coconut oil, vinegar and water in a small pressure cooker.
- Pressure cook on a medium flame for 3 to 4 whistles (depends on the beef type) or until done for about 20 minutes. Switch off and let the pressure release on its own.
- Open and check the doneness and cook further if required. If you find there is too much watery gravy, boil it off until thickens.
Prepare the masala
- Heat coconut oil in a cast-iron skillet preferably or kadai on a medium flame.
- Add the coconut slices fry for a few minutes until golden.
- Add the curry leaves and fry until crispy.
- Add dried red chillies and fry for a few seconds.
- Transfer the beef from pressure-cooker to the kadai. Fry this mixture on medium flame while stirring often until beef turns dark. You may stop at any stage you prefer, wet with masala coated, dry or super dry!
Finish off
- Stir in some freshly torn curry leaves, sprinkle some garam masala, pepper powder and drizzle coconut oil before serving as a side with porotta, appam, ari dosha (rice crepes), neychor, chapathi, curd rice, etc.
Zaheera asif says
Where is salt in the recepie?
Famidha Ashraf says
It is listed under "pressure cook". You may add in the end after taste testing.