Beef Ularthiyathu

Kerala Style Beef Roast
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Indian


  • 2 pounds beef * (Cut into small bite-sized pieces and remove excess fat)
  • 1 medium onion, sliced
  • 5-6 garlic cloves, chopped
  • 2 tablespoons ginger, sliced
  • 4 tablespoons oil **
  • 1/2 medium-sized tomato, sliced
  • 2 teaspoons red chili powder ***
  • 2 stalks of curry leaves
  • 1-1/2 teaspoons coriander powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric
  • 1-1/2 teaspoon garam masala
  • 1/4 cup coconut slices
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon cumin seed
  • Salt to Taste
  • 1 tablespoon of vinegar
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon nutmeg, grated

For Tempering (Optional):

  • 1 tablespoon of coconut oil
  • 1 tablespoon of onions, minced
  • 1/2 teaspoon mustard seed
  • 3 pieces of whole red chili
  • 1 stalk of curry leaves


  • Wash the beef with 1 tablespoon of vinegar and a little salt.
  • Rinse it well and drain the water.
  • In a cooking pot, add 1/2 to 1 tablespoon of oil.
  • When the oil is hot, add 1/2 teaspoon of mustard seed.
  • As the mustard seeds pop, add 1/2 teaspoon of cumin seed, 1 stalk of curry leaves, and 1/2 teaspoon of salt.
  • Add beef and stir well.
  • Let it cook on medium heat and occasionally check for the amount of water - DO NOT let it burn.
  • In a frying pan, add 3 tablespoons of oil.
  • Once oil is hot, add coconut slices, and stir until brown.
  • Remove from oil and set aside.
  • In the same oil, add ginger and cook for about a minute or two.
  • Add onions, garlic, and sauté until the onions are browned.
  • Add all the dry spices: turmeric, chili powder, black pepper, coriander powder, and garam masala.
  • Sauté for few minutes and add tomato slices.
  • Mix the ingredients well and cook until the tomatoes get soft.
  • Remove from heat and add the cooked masala to the beef along with the coconut slices - mix it well.
  • Check to be sure there is some gravy in the pot. If needed, add a tablespoon of water.
  • Cook for another 10 minutes on medium to low heat until the beef is cooked. Test a piece or two to be sure the beef is done.

For Tempering:

  • In a small frying pan, pour 1 tablespoon of oil
  • Add mustard seed.
  • When the mustard seeds start popping, add chopped onions, whole red chili, curry leaves, and brown the ingredients.
  • Once the onions are browned, turn off the heat.
  • Add the tempered ingredients to the beef pot and stir well. Beef Ularthiyathu is now ready to serve.



This dish can be served with Rice, Chapatti, Nan, and Appams.
All the spices can be adjusted to your taste.
*Beef (Knuckle or Bottom Round), use any cut of beef you are familiar with using.
**Use oil of your choice.
***I use Kashmiri Chili. It has less heat than others.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.


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