BEEF ULARTHIYATHU - KERALA STYLE

    This month I am comping up with a few Christmas specialities.  A few recipes which suits well for the Season.  And mainly a few dishes from our family favourites when it comes to Christmas or Easter Menu.  Default Kerals style Christmas dishes like Cutlet, Stew & Beef take up the party table along with other Christmas goodies like Christmas Fruit Cake & Homemade Wine.

    When it comes to Christmas celebration, it's all about food, food and more food & DRINKS - Boozing up!!!.  When it comes to Christmas Menu, beef is one must-have in the Menu in our household.  Christmas Menu in Kerala is incomplete without a Beef dish in the Menu.  So, here I come with a tasty, flavour filled Pothirachi Ularthiyathu which you can easily add it into your upcoming Christmas Menu. Pothirachi is nothing but meat from Buffalo which is commonly used for cooking in Kerala.  But you can use normal cow's meat or even Lamb(if you do not prefer beef) for this recipe.

    At my MIL's place she makes Beef Vindaloo or Beef Ularthiyathu for Christmas & Easter.  A slightly gravy like dish, which would go well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,  Serve Beef Ularthiyathu along with hot fuming Rice, especially Kerala Matta Rice, Moru Curry, Cabbage Thoran and smidgen of Pickle for a complete meal.This is one classic combination in a Kerala household.  This Beef Ularthiyathu is an easy recipe and made with local spices which adds a wonderful flavour & aroma.  And I forgot to say you, it's spicy too.  

    When it comes to a Beef Recipe, needless to mention the Kerala favourite, Parotta and Beef, it's match made in "God's Own Country."  This Beef Ularthiyathu goes hand in hand with Malabar Parotta.

    This version of  hot & spicy Beef Ularthiyathu is one authentic Kerala Kallu Shappu style. Most of the Toddy Shop grubs are tongue-teasing culinary expertise with wide gastronomic opportunities.  And this spicy Beef recipe is one popular dish in a Toddy Shop.  The taste and flavours of food cooked in Kerala Kallu Shappu have a distinctive touch and this Beef Ularthiyathu gets easily fixed into the genre.

FEW OTHER KALLU SHAPPU GRUBS:

• Kappa Puzhungiyathu
• Kappa Ularthiyathu 
• Kappayum Irachiyum Ularthiyathu
• Beef Roast - Kerala Kallu Shappu Style
• Meen/Fish Pollichathu
• Meen Vevichathu/Mulakittathu -Kerala Style Red Fish Curry
• Kerala Fish Curry
• Chemmeen/Prawns Varattiyathu
• Chemmeen/Prawns Roast
• Chemmeen/Prawns Ularthiyathu
• Kozhuva Meen/Anchovies Fry
• Karimeen Thilappichathu
• Fried AnchoviesNadan Fish Fry

 For more KERALA KALLU SHAPPU RECIPES, Click here...

For KERALA STYLE BEEF RECIPES, Click here....

HOW TO MAKE BEEF ULARTHIYATHU - KERALA STYLE BEEF FRY

BEEF ULARTHIYATHU - KERALA STYLE

INGREDIENTS:

To cook Beef:

To Grind:

Coriander Powder - 3 Tablespoons
Kashmir Chilli Powder - 4 Tablespoons
Pepper Powder - 11/2 Tablespoons
Turmeric Powder - 1 Teaspoon
Fennel Seeds - 2 Tablespoons
Cinnamon(1" Piece) - 4 Sticks
Star Anise - 2 Flowers
Cardamom - 4-5 Pods
Cloves - 4-5 Nos.

 

For Beef/Pothirachi Ularthiyathu:

METHOD:

To cook Beef:

• Clean, wash & cut Beef into small cubes.
• Leave this aside in a colander for a few minutes.
• Meanwhile, grind all the above spices mentioned under" To Grind" (adding little water) into a fine paste.
• Add the ground Masala to the Beef along with Salt & Vinegar and mix well until well combined.
• Add the above beef masala mix to a pressure cooker.
• Meanwhile, boil 2 Cups of water and pour this into the pressure cooker.
• Cover the pressure cooker with the lid and place the vent cap.
  
• Cook for about 4-5 Whistles on a high flame.
• Then lower the flame & cook for another 7-8 Whistles or 20-30 minutes.
• Cook beef accordingly. Adjust the cooking time to suit the meat.
  
• Once cooked, remove the lid of the pressure and check whether the Beef has turned soft & tender.
• If there is some water in the cooked beef mix, cook this on a low flame until it becomes slightly dry.

BEEF ULARTHIYATHU - KERALA STYLE

For Beef/Pothirachi Ularthiyathu:

• Heat Coconut Oil in a heavy bottomed/non-stick pan.  I usually cook this recipe in a brass Uruli.
• Splutter Mustard seeds.  Immediately add Curry Leaves and give a quick stir.
• Then add, finely sliced Onions & Shallots.
• Follow it by Green Chilli slit into two and finely chopped Garlic & Ginger.
• Saute until Onions turn translucent.
• Now add the cooked Beef along with the masala and mix well.
• Cook this on a low flame until the Beef Masala turns slightly dry and aromatic.
• Add a bit of Coconut Oil and cook again on a low flame for a few more minutes.
• Cook until it reaches the desired consistency.
• Switch off the flame, cover and leave it aside.
• Serve Beef Ularthiyathu hot.
• Goes well with Appam, Puttu, Parotta, Chapatis, Idiyappam etc.,
• Serve Beef Ularthiyathu along with hot fuming Rice, especially Kerala Matta Rice, Moru Curry, Cabbage Thoran and smidgen of Pickle for a complete meal.
• This Beef Ularthiyathu goes hand in hand with Malabar Parotta. 
  

NOTES:

• Cook beef accordingly. Adjust the cooking time to suit the type of meat you are using.
• Adjust the amount of Red Chilli Powder & Pepper Powder, to make this recipe less spicy.
• Using Coconut oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Adding coconut bytes to the Beef Roast is truly optional.
  

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A QUICK TIP :

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.

CHEMMEEN/SHRIMP ULARTHIYATHU

    Chemmeen Ularthiyathu is a quick fix recipe which can be incorporated within minutes. It is a Spicy Prawns/Shrimps Recipe cooked in an authentic Kerala style.  Chemmeen Ularthiyathu is a sinfully spicy and succulent recipe cooked with Prawns/Shrimps, roasted in ample of Coconut Oil for an authentic Nadan flavour.  Fried Curry Leaves enhance the flavour and gives a wonderful aroma to the dish.  Small sized Shrimps serves best for this recipe.

    Kerala Cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but when it comes to seafood, it is the main diet in Coastal Kerala. Fish has always been a staple diet for the people of Kerala in all strata of society.  The long list of tasty, spicy and flavour filled seafood dishes are quite variant and versatile.

    And the Toddy Shops of today's Kerala flaunt a wide range of Seafood & local delicacies. Most of the dishes are tongue-teasing culinary expertise with wide gastronomic opportunities. The taste and flavours of seafood cooked in authentic Kerala style with the fresh catch have a distinctive touch. The seafood in Kerala mainly consists of a huge variety of Fish, Prawns, Crabs, Mussels, Squids and Lobsters.  Kerala has a proud list of the tastiest foods on earth, and the people of Kerala are gourmets with a taste. When it comes to food served in a Toddy shop it goes hand in hand with local hooch - the Toddy.  Chemmeen Ularthiyathu is one common dish served in a Kallu Shappu/Toddy Shop in Kerala.  Prawn Roast can also be served as an appetizer. Thengin Kallum(Toddy) spicy Chemmeen Ularthiyathum is one best way to devour up the delicacies in a Kallu Shappu.   

     Chemmeen Ularthiyathu is an authentic Kerala Recipe specifically cooked with local spices in Coconut Oil.  Pre-cooked Shrimps are slow cooked until the spices & seasoning are well coated. The spices used imparts a wonderful aroma, flavour and taste to this Shrimp/Prawn Recipe. Serve it along with hot-steaming Rice & a curry of your choice, or simply serve it as an appetizer to go along with your preferred Drink during a Party.

For more recipes from GODS OWN COUNTRY - KERALA  click here...

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes



For more KERALA KALLU SHAPPU RECIPES, Click here...

HOW TO COOK CHEMMEEN ULARTHIYATHU /  SHRIMPS ROASTED WITH SPICES

 

CHEMMEEN/SHRIMP ULARTHIYATHU

INGREDIENTS:

To Cook Prawns:

For Sautéing:

METHOD:

• Clean, Peel and de-vein the Shrimps.
• In a Pan add the Shrimps/Prawns with the ingredients mentioned under "To cook Prawns/Shrimps," add some water and mix well.
• Then cover the pan and cook this on a low flame, stirring occasionally.
  
• Cook prawns/shrimps until soft & tender. 
  
• Heat Coconut oil in a pan, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
• Sauté thinly sliced Onions and Green Chillies slit into two until onions turn translucent.
• Add Turmeric powder, Red Chilli powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
• Leave this mixture on a low flame until the raw flavour goes.
  
• Now, add in the pre-cooked Prawns/Shrimps and give a quick stir.
• Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
• Serve hot.
• Chemmeen Ularthiyathu goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries.
• This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
• Serve it as an appetizer along with your preferred Drink for the party.
  

NOTES:

• Using Coconut Oil gives the authentic taste to the dish. 
• Feel free to use any preferred cooking oil.
  
• Can add thinly sliced Coconut pieces in this Chemmeen Ularthiyathu Recipe.
• Dry roast the Fennel seeds on a very low flame and powder it.

FEW OTHER KALLU SHAPPU GRUBS:

NADAN CHEMMEEN ROAST

    We cook Prawns in innumerable ways, a mix of this and a mix of that, and there you go with a simple, yet tasty Prawn dish ready in your hand.  It is always to play around with the ingredients and here I came up with a slight mish-mash and this one was an ultimate Nadan Kerala style Chemmeen Roast with just two simple steps.  Marinade and then shallow fry.  That's it, this tasty, spicy Kerala Style Prawn Roast would be ready within minutes.

    This Nadan Chemmeen Roast is one dish which looks more or less similar to the ones served in a Kallu Shappu(Toddy Shops).  Prepared in a typical Kerala style with local spices and undoubtedly fried in Coconut Oil, gives an authentic touch to this Prawn Roast.  Prawns are marinated in freshly ground spice paste with a drizzle of Lemon Juice.  The finishing touch of this Chemmeen Roast is undoubtedly the Coconut Milk, which elevates the taste and flavour of this Nadan Chemmeen Roast.

    This Nadan Style Prawn Roast is a spicy, tasty and flavour filled dish with a mild note of tanginess laced with coconut milk. This Nadan Chemmeen Roast is comparatively spicy which makes it a perfect combo along with heady Toddy. Simply serve this Nadan Kerala Style Prawn Roast as an appetizer or as a side dish.



For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Appetizer/Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM


Preparation Time - 10 - 15 Minutes
Marination - 30 Minutes - 1 Hour
Cooking Time - 20 - 30 Minutes


For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK NADAN CHEMMEEN ROAST - KERALA STYLE PRAWN ROAST

NADAN CHEMMEEN ROAST

INGREDIENTS:

To Marinate the Prawns:

To Grind:

Shallots - 8-10 Nos.
Ginger - 1" Piece - 2 Nos.
Garlic - 5-6 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Peppercorns - 1Teaspoon
Cumin Seeds - 1/2 Teaspoon
Tomato - 1/2 a tomato
Curry Leaves - a few 

NADAN CHEMMEEN ROAST

For Shallow Frying :

Other Ingredients:

Thick Coconut Milk - 1/4 Cup

METHOD:

For Nadan Chemmeen Roast:

• Clean, Peel and de-vein the Prawns.
• Clean and wash the Prawns and allow it to drain in a Colander.
• Grind the ingredients mentioned under' To Grind" into a very fine paste.  Sprinkle some water while grinding if necessary.
• Marinate the Prawns with the with above ground paste along with Salt & Lemon Juice.
• Leave this aside for about 30 minutes - 1 hour.
• Heat Coconut oil in a pan and shallow fry the marinated Prawns along with a handful of curry leaves.
• Fry the prawns on a medium-low flame for until all the marinade is absorbed and turns slightly dry.
• The marinade would turn aromatic and should start to coat the prawns.
• Now, pour in the Thick Coconut Milk and fry this on a very low flame for a few more minutes.
• Let the Chemmeen Roast become dry and aromatic.
  
• Switch off the flame.
  
• Serve Nadan Chemmeen Roast as an Appetizer or it goes well with Steamed Rice or along with Vegetarian or Non-Vegetarian Curries, it can also be served as a side dish along with Rice Dishes, Biriyanis & Pulaos.
• This Spicy Nadan Chemmeen Roast goes hand in hand with a glass of Thengin Kallu(Toddy).
  

NADAN CHEMMEEN ROAST - PRAWN ROAST

NOTES:

• Medium to Big Sized Prawns suits well for the recipe.  But can try with small sized shrimps too.
  
• Adjust the amount of spices as per your taste and the amount of Prawns you are cooking.
  
• Can marinate the Prawns overnight and leave it in the refrigerator. 
• Using Coconut Oil gives the authentic taste to the dish. Can use any other cooking oil too.
• Shallow Fry the Prawns on a very low flame until all the marinade turns aromatic and coats well into each piece.
• Adding Coconut Milk is purely optional, but it gives an added taste and note of flavour to this Nadan Chemmeen Roast.
• Curry Leaves gives an incredible flavour to the roast.