Kerala beef fry is a dish from Kerala in southern India in which chunks of beef are slow-roasted in a mixture of spices and onions, then finished with coconut slivers fried in coconut oil and curry leaves. In Kerala it is also called beef ularthiyathu. The spice mixture includes turmeric, coriander, garam masala, black pepper and red chilli, cooked with onions, shallots, ginger and garlic. The meat is usually softened in a pressure cooker and then slow-roasted until the mixture reaches a dry consistency. It is most commonly eaten with Kerala porotta, and in places such as Thrippunithura it is paired with pazham pori. The dish has been drawn into public debate in India over restrictions on cattle slaughter. Its earliest reference is traced to Sangam literature of the early first millennium.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 2 Serving Temperature Connections
In Cuisine
Source Kerala beef fry (source article)
Prepared By Technique
Source Kerala beef fry (source article)
Source Kerala beef fry (source article)
Uses Ingredient
Source Kerala beef fry (source article)
Source Kerala beef fry (source article)
Source Kerala beef fry (source article)
Source Kerala beef fry (source article)
Source Kerala beef fry (source article)
Source Kerala beef fry (source article)
Source Kerala beef fry (source article)
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Originated In
Also in Geography Atlas: where this subject originated.
Source Kerala beef fry (source article)Origin [origin-region]Quote, Origin [origin-region]
The dish's earliest reference can be traced back to the early first millennium Sangam Literature from Kerala and Tamil Nadu states of India.
Sources
1. The Spice Adventuress: Beef Ularthiyathu (The Spice Adventuress)
The Spice AdventuressRecipe cardQuote, Recipe card
Course: Side Dish
2. Kerala beef fry (source article)
Lead [dietary-suitability]
Kerala beef fry is a dish made of beef
Origin [origin-region]
The dish's earliest reference can be traced back to the early first millennium Sangam Literature from Kerala and Tamil Nadu states of India.
Infobox: served
Hot
In Group: South Asian Roasted, Grilled and Fried Dishes, Lead
beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil
In Cuisine: Indian Cuisine, Origin
Sangam Literature from Kerala and Tamil Nadu states of India
Uses Ingredient: Beef, Lead
beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil
Uses Ingredient: Onion, Lead
beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil
Uses Ingredient: Curry Leaf, Lead
beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil
Uses Ingredient: Coconut Oil, Lead
beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil
Uses Ingredient: Black Pepper, Preparation
turmeric, coriander, garam masala, black pepper, red chilli, cooked along with onions, shallots, ginger and garlic
Uses Ingredient: Ginger, Preparation
turmeric, coriander, garam masala, black pepper, red chilli, cooked along with onions, shallots, ginger and garlic
Uses Ingredient: Garlic, Preparation
turmeric, coriander, garam masala, black pepper, red chilli, cooked along with onions, shallots, ginger and garlic
Prepared By Technique: Roasting, Lead sentence
Kerala beef fry is a dish made of beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers,
Prepared By Technique: Frying, Lead sentence
Kerala beef fry is a dish made of beef, slow-roasted in a mixture of spices, onions,
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