Charred Beef with Toasted Coconut — Beef Ularthiyathu
A Kerala specialty of beef slow-cooked with ground spices, then dry-fried with toasted coconut slivers, curry leaves, and crisp shallots until edges char.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g beef chuck into 0.75-inch cubes. Mix beef with 3 tsp kashmiri chilli powder, 2 tsp black pepper, 2 tsp ground coriander, 1.5 tsp fennel seeds, 1 tsp turmeric, 0.5 tsp garam masala, 1 tsp salt, 2 tbsp ginger-garlic paste, and 1 tsp vinegar. Rest 5 minutes. Slice 8 shallots thinly. Slit 4 green chillies lengthways. Chop 2 tbsp fresh coriander.
Simmer
Transfer beef and marinade to a saucepan with 500ml hot water. Cover, bring to a boil over high heat, then reduce to low. Simmer 32 minutes until fork-tender and liquid mostly evaporates. Uncover, cook 2 minutes on medium to dry off remaining liquid until masala clings tightly.
Toast
Heat 1/4 cup coconut oil in a large skillet over medium-high heat. Add 1/4 cup coconut slivers, toast 90 seconds stirring constantly until light golden. Remove half and reserve for garnish.
Saute
Add sliced shallots to the same pan, cook 4 minutes on medium-high stirring until edges brown and crisp. Add curry leaves and slit green chillies, sizzle 30 seconds until curry leaves crackle.
Crisp
Add cooked beef with all masala to the pan. Toss 5 minutes on medium-high stirring until deeply browned, edges crisp, and coconut fragrant. Stir in remaining 0.5 tsp garam masala off heat.
Plate
Transfer to a serving bowl. Garnish with reserved toasted coconut and fresh coriander. Serve with steamed Kerala matta rice, paratha, or appam, alongside garlic pickle and roasted papad.
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