Today I am sharing the recipe of Kerala style chilli beef roast / Nadan style chilli beef roast or ularthiyathu. Its a very delicious and easy to prepare dish and goes very well with parotta or appam. In this recipe we don't use red chilly powder / coriander powder instead we just use red chilli flakes.
Serves ~ 2-3 adults
Beef ~ 1 kg
Red Chilli flakes / Crushed chilli / Onakka mulaku chathachathu ~ 4 tbsp
Garlic ~ 1 garlic pod
Ginger ~ a medium sized piece
Vinegar ~ 1 1/2 tbsp
Fennel seeds / Perinjeerakam ~ 1/2 tbsp
Cardamom / Elakka ~ 4 Nos
Clove / Grambu ~ 4 Nos
Peppercorns / Kurumulaku ~ 1/2 tsp
Cinnamon stick / Karuvapatta ~ 1" piece
Onions ~ 2 Nos
Green chillies ~ 4 Nos ( Split length-wise )
Thin coconut slices ~ 1/4-1/2 cup
Curry leaves ~ 4 stems
Coconut oil ~ 1/2 cup
Salt to taste
- First wash and chop beef to small sized cubes and then drain it nicely. Meanwhile grind coarsely fennel seeds, cardamom, peppercorns, clove and cinnamon stick. Then marinate the beef pieces with the ground spice mixture, crushed ginger, crushed garlic, vinegar, chilly flakes, turmeric powder, 1 stem curry leaves and enough salt and refrigerate it for about 30 minutes.
- Then pressure cook the marinated beef pieces without adding any water for about 3 whistles and when the pressure is fully released open the cooker and cook uncovered in a medium-low flame till all water in it is evaporated and beef pieces become almost dry and is covered with the masala.
- Then heat 1/4 cup of oil in a pan and add coconut slices and fry in low flame till they become light brown in color and transfer it to a paper towel and in the remaining oil add curry leaves followed by finely chopped onions and green chillies and saute till onions become light brown in color. Then add cooked beef pieces and mix it nicely and in medium-low flame keep on roasting it till it becomes dry and dark brown in color. This might take about 15-20 minutes. Before removing from the flame, mix fried coconut slices.
Note: Chilli flakes are available in Indian grocery stores or you can even make it at home by crushing the dry red chillies using mortar and pestle.
Enjoy with Rice / Kappa / Parotta / Appam.
Recipe adapted from Lekshmi Nair.