{"id":1270,"date":"2014-06-22T17:15:07","date_gmt":"2014-06-23T01:15:07","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=1270"},"modified":"2014-12-25T10:12:50","modified_gmt":"2014-12-25T18:12:50","slug":"beef-ularthiyathu","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/beef-ularthiyathu\/","title":{"rendered":"Beef Ularthiyathu"},"content":{"rendered":"
\"\u0d2c\u0d40\u0d2b\u0d4d<\/a>
\u0d2c\u0d40\u0d2b\u0d4d \u0d09\u0d32\u0d7c\u0d24\u0d4d\u0d24\u0d3f\u0d2f\u0d24\u0d4d<\/figcaption><\/figure>\n

Beef ularthiyathu<\/i> (\u0d2c\u0d40\u0d2b\u0d4d \u0d09\u0d32\u0d7c\u0d24\u0d4d\u0d24\u0d3f\u0d2f\u0d24\u0d4d) is a signature dish of central Kerala especially in Christian cuisines. Never miss this dish if you get a chance to visit Kerala, which is pretty common in the hotels of the state (remember I am not guaranteeing the quality of the meat J there). Though I am not a hardcore fan of meat dishes, still this is one of my favorite non-vegetarian recipe!. This dry & spicy dish prepared with chopped meat deep fried in coconut oil goes well as a side dish or starter. Ingredients<\/b> For marinating<\/b><\/em><\/p>\n

    \n
  1. Beef\u00a0 : 2kg<\/li>\n
  2. Chopped onion\u00a0\u00a0\u00a0\u00a0 : 1<\/li>\n
  3. Splitted green chilly\u00a0\u00a0 : 3<\/li>\n
  4. Crushed garlic\u00a0\u00a0\u00a0 : 1 pod<\/li>\n
  5. Crushed ginger\u00a0\u00a0\u00a0 : 1 inch<\/li>\n
  6. Chilli powder\u00a0\u00a0\u00a0\u00a0 : 1 Tbl sp<\/li>\n
  7. Coriander powder\u00a0 : 2 Tsp<\/li>\n
  8. Turmeric powder\u00a0\u00a0 : \u00bd Tsp<\/li>\n
  9. Pepper powder\u00a0\u00a0\u00a0\u00a0 : 2 Tsp<\/li>\n
  10. Garam masala\u00a0 \u00a0\u00a0\u00a0 : \u00bd Tsp<\/li>\n
  11. Salt for taste<\/li>\n<\/ol>\n

    For roasting<\/b><\/em><\/b><\/p>\n

      \n
    1. Sliced onion\u00a0\u00a0\u00a0\u00a0\u00a0 : 2<\/li>\n
    2. Crushed garlic\u00a0\u00a0\u00a0 : 1 pod<\/li>\n
    3. Crushed ginger\u00a0\u00a0\u00a0 : 2 inch<\/li>\n
    4. Coconut pieces\u00a0\u00a0\u00a0 :1 Cup<\/li>\n
    5. Chilli powder\u00a0\u00a0\u00a0\u00a0 :1 Tsp<\/li>\n
    6. Turmeric powder\u00a0\u00a0 : \u00bd Tsp<\/li>\n
    7. Pepper powder\u00a0\u00a0\u00a0\u00a0 : 1 Tbl sp<\/li>\n
    8. Garam masala\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00bd T sp<\/li>\n
    9. Oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 3 Tbl sp<\/li>\n
    10. Salt for taste<\/li>\n
    11. Curry leaves<\/li>\n
    12. Mustard seeds\u00a0\u00a0\u00a0\u00a0 : 1 T sp<\/li>\n
    13. Dried red chilly\u00a0 : 2<\/li>\n<\/ol>\n

      Method<\/b><\/p>\n

        \n
      • Marinate the listed ingredients for minimum an hour.<\/li>\n
      • Put the marinated mix in a pressure cooker and cook it. No need for adding any water as meat itself oozes out water.<\/li>\n
      • Open the lid and boil further to dry the excess water in the mix.<\/li>\n
      • Keep a kadai \/pan on the stove and pour the oil.<\/li>\n
      • Once the oil is hot, add mustard seeds, wait for spluttering and\u00a0add the dried chilly.<\/li>\n
      • Add the coconut pieces and fry it until turns to brown color.<\/li>\n
      • Add the ginger , garlic and green chilli and fry it<\/li>\n
      • Add the sliced onions and saute until the onions became translucent.<\/li>\n
      • Add the chilly ,pepper, turmeric powder and fry until the raw smell gone.<\/li>\n
      • Add the beef mix and fry it until the water full evaporate and beef turns dark brown.<\/li>\n<\/ul>\n

        Tips<\/p>\n

          \n
        • Cooking time varies with tenderness of the meat. Only 3 whistles needed for medium tender meat.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

          Beef ularthiyathu (\u0d2c\u0d40\u0d2b\u0d4d \u0d09\u0d32\u0d7c\u0d24\u0d4d\u0d24\u0d3f\u0d2f\u0d24\u0d4d) is a signature dish of central Kerala especially in Christian cuisines. Never miss this dish if you get a chance to visit Kerala, which is pretty common in the hotels of the state (remember I am not guaranteeing the quality of the meat J there). Though […]<\/p>\n","protected":false},"author":1,"featured_media":1271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,3,5,12,16],"tags":[],"class_list":["post-1270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christian-cuisine","category-kerala-specials","category-non-vegetarian","category-side-dish","category-starters"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/1270","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=1270"}],"version-history":[{"count":10,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/1270\/revisions"}],"predecessor-version":[{"id":1562,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/1270\/revisions\/1562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/1271"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=1270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=1270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=1270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}