Beef Ularthiyathu

Name: Beef Ularthiyathu
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Kerala Cuisine
Ingredients: 1 kg braising beef, cut into small pieces; ½ teaspoon turmeric powder; ¾ teaspoon fine salt; 100 g fresh or frozen grated coconut; 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 6 dried red chillies; ½ teaspoon whole black peppercorns; 250 ml water; 3 tablespoons coconut oil; 2 medium onions, thinly sliced; 2 tablespoons ginger-garlic paste; 2 medium tomatoes, chopped; 2 sprigs curry leaves, divided; 1½ tablespoons coriander powder; 1 teaspoon Kashmiri red chilli powder; ½ teaspoon turmeric powder; ½ teaspoon ground black pepper; ½ teaspoon garam masala; 25–40g thin coconut slivers; 300 ml water; 1 tablespoon coconut oil; 2 tablespoons chopped coriander

About Beef Ularthiyathu

Beef Ularthiyathu is one of Kerala’s best-known beef preparations, built around slow-cooked beef that is finished in a thick onion, curry-leaf and spice masala. Unlike a curry with a loose gravy, ularthiyathu is intended to be dark, aromatic and lightly dry, with the masala clinging closely to each piece of beef.

The dish develops in two stages. First, the beef is cooked until tender with spices and enough moisture to soften it properly. It is then roasted down with onion, ginger, garlic, black pepper, curry leaves and coconut oil until the flavours become concentrated.

Thin coconut slivers are an important detail in many Kerala-style roast dishes. They are lightly fried first in coconut oil until golden, then removed while the onion and spice base is cooked in the same flavoured oil. Folded back in towards the end, they bring toasted aroma and small bursts of texture through the finished roast.

Beef Ularthiyathu works especially well with Kerala parotta, kappa, Kerala Matta rice, appam, bread or simple rice and vegetable sides.

Cooking Beef Ularthiyathu Outside Its Home Region

For home cooks, South Indian caterers and restaurant kitchens outside Kerala, including across the UK, Europe, the Middle East, North America, Australia and New Zealand, the main challenge is choosing a beef cut that becomes tender before the final roast stage.

For home cooks, beef chuck, brisket, shin or braising steak work well when cut into even pieces and cooked slowly until tender. Start by frying thin coconut slivers in coconut oil until pale golden, then remove and reserve them before cooking the onion masala in the same oil. Once the beef is tender and the masala has reduced properly, fold the coconut slivers back through for the final finish. Dried curry leaves are widely available through South Asian grocery shops and work well in the roast base or final tempering.

For professional kitchens, Beef Ularthiyathu works best as a two-stage preparation. Cook the beef until tender in advance, then complete the final roast in smaller batches closer to service. This gives better control over moisture and prevents the beef from drying out during holding. The onion masala and fried coconut slivers can be prepared ahead, but the final reduction should be brief enough to keep the meat succulent.

A good Beef Ularthiyathu should be dark, peppery and well reduced, with tender beef coated in a concentrated Kerala-style onion-and-spice masala and finished with lightly fried coconut slivers.

Beef Ularthiyathu

CoChilli Pro

Servings

4 servings

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

Kerala Cuisine

Ingredients

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1 kg braising beef, cut into small pieces
½ teaspoon turmeric powder
¾ teaspoon fine salt

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100 g fresh or frozen grated coconut
1 tablespoon coriander seeds
1 teaspoon fennel seeds
6 dried red chillies
½ teaspoon whole black peppercorns
250 ml water

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3 tablespoons coconut oil
2 medium onions, thinly sliced
2 tablespoons ginger-garlic paste
2 medium tomatoes, chopped
2 sprigs curry leaves, divided
1½ tablespoons coriander powder
1 teaspoon Kashmiri red chilli powder
½ teaspoon turmeric powder
½ teaspoon ground black pepper
½ teaspoon garam masala
25–40g thin coconut slivers

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300 ml water
1 tablespoon coconut oil
2 tablespoons chopped coriander

Directions

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Mix the beef with turmeric and salt. Rest for 15 minutes while preparing the sauce.

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Dry-roast coconut, coriander seeds, fennel, red chillies and peppercorns until deep golden.
Cool slightly and blend with water to a smooth paste.

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Heat coconut oil. Fry first in coconut oil until pale golden; remove and reserve. Build the onion masala in the same oil, then fold the coconut slivers back in during the final roast stage.
Cook onions and curry leaves until golden. Add ginger-garlic paste, tomato and powdered spices. Cook until the tomato softens.
Add the beef, roasted coconut paste and water. Cover and simmer for 45 to 60 minutes or until cooked through.
Finish with remaining curry leaves, coconut oil and coriander. Rest before serving.

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A More Practical Route to Beef Ularthiyathu

Beef Ularthiyathu depends on tender beef, roasted coconut depth and a dry, peppery finish that coats rather than floods the meat. Reaching that glossy roast texture from scratch takes patient cooking and reduction. For a more practical route to this robust beef-roast flavour direction, explore the CoChilli Pro product used for this dish below.