Pepper Delight

Beef Ularthiyathu/Beef Dry Roast

Slow Roasted Beef in a Spicy Aromatic Masala with Coconut bites and Curry leaves… Malayalee’s favorite Nadan Beef Ularthiyathu…!!

Like every Malayalee, this is one of my all-time favorite Kerala delicacies! I prepare it often for friends & family, and have been wanting to write a recipe post. That’s when the news of the beef ban in India started to spread around; with media going crazy on how the Kerala state will survive, facebook posts, videos, trolls, beef fests, and what not… Can’t ask for a better time to publish an authentic beef recipe…!! Ok, so I’m not going to get into the political side of the beef ban, all that I am here is to show my affection to the beef lovers around the world with this mouthwatering recipe from Kerala!!

Kerala, my hometown is quite famous for its natural beauty, greenery, backwaters… and also for its food!! As mentioned in my previous posts, its culinary is known for its vegetarian and non-vegetarian dishes alike, but the sea food and beef recipes stand out, both among the natives and the tourists who visit the state. Perhaps, Kerala is among the very few places in India where you can eat beef without any fear or inhibition, in many delicious varieties, and available everywhere, be it a roadside stall or a luxury hotel!!

Unlike the usual curry form, beef is best savored among Malayalees in a fry or roast (ularthiyathu) preparation. The country style beef roast, cooked in iron pans with a lot of curry leaves bring out a unique flavour and aroma which tastes beyond words! The best combination with beef roast is a side of Kerala Porottas; a layered flat bread made with flour. Beef dishes with porotta are very popular among the street foods of Kerala; it is such an exquisite dish that, be it a road side stall or a star hotel, you will find the same love and authenticity given to its preparation. And not to mention, I’ve heard that the Toddy shops serve yummilicious beef dishes that taste from out of this world!!

The highlight of this recipe is the slow cooking of the meat; it is first pressure cooked to tender and then roasted in coconut oil with ginger, garlic and spices. When properly blended and turns aromatic, it is topped with fried curry leaves and browned coconut bites. The recipe is quite similar to the beef curry recipe in its preparation and use of spices, but for the longer roasting time.

Enjoy and Happy Cooking!!!

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4.75 from 4 votes
Beef Dry Roast/Beef Ularthiyathu
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Slow Roasted Beef in a Spicy Aromatic Masala with Coconut bites and Curry leaves… Malayalee’s favorite Nadan Beef Ularthiyathu…!! 

Course: Side Dish
Cuisine: Indian
Servings: 4
Author: Akhila
  • lb beef
  • 25 shallots (thinly sliced)
  • 2-3 green chilies (slit)
  • 1 tbsp ginger garlic paste
  • ¼ tbsp turmeric powder
  • 1 tbsp red chili powder
  • tbsp coriander powder
  • 2 tbsp pepper powder
  • 1 tsp meat masala
  • ½ tsp garam masala
  • 4-6 sprigs curry leaves
  • ¼ cup coconut bites
  • a pinch of mustard seeds
  • salt (as required)
  • oil (as required)
  1. Clean and cut beef into cube shaped pieces (preferably soup cut).
  2. Cook the beef in a pressure cooker with salt, pepper powder, meat masala, and a little water just enough to cover the meat. Pressure cook for 2 whistles and then remove the cooker from the flame. Allow it to rest until the pressure goes off. Keep aside.
  3. Heat oil in a pan and splutter mustard seeds. Add curry leaves, sliced shallots, green chilies, and a little salt. Saute until the onions turn translucent.
  4. Add ginger garlic paste, saute for a minute until the smell resides.
  5. Add spice powders; chili, coriander, turmeric, garam masala, and mix well. Make sure to turn the heat to a low while adding the spice powders, so that it does not burn.
  6. Remove the lid from the pressure cooker and transfer the cooked beef with the remaining water to the pan, mix well with the masala and cook on a medium flame until the gravy dries out. Stir the gravy occasionally while cooking, to prevent it from sticking to the bottom of the pan. Add salt as needed.
  7. Meanwhile, heat a little oil in another pan and fry the coconut bites. As it starts to brown, add curry leaves and fry it along with the coconut bites until browned. Keep aside.
  8. When the gravy dries out, reduce the flame to a low and saute the beef in the pan for 10-15 minutes. Add the fried curry leaves and coconut bites, and mix well together. Scrape the sides of the pan, toss until the meat is brown -black and dried out completely.
  9. Serve hot with Rice, Porotta, Appam, Naan, or any other bread.

  • I have used Top Blade and Top Loin cut beef steak here, cleaned and cut into small cubes (or soup cut). You can also use Chuck Roast for this recipe.
  • The garam masala used in my recipe has been bought from an Indian store (Sakthi garam masala) and meat masala used is MDH meat masala. You can also use a homemade masala which is preferable. If meat masala is unavailable, you can substitute it with equivalent amount of garam masala.
  • Using coconut oil is recommended for all authentic Kerala recipes.