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Keralan Beef Fry with Coconut Chutney

£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-fncd0923
Sorry this item is currently out of stock
This rich dish is extremely popular in Kerala where the resident Christian community eat beef (unlike the majority Hindu population in the rest of India). It’s also known as beef ularthiyathu - which translates as ‘dry preparation’ in reference to the curry being cooked until all of the liquid has evaporated and the meat is tender. It's served here with coconut chutney, a simple tomato curry called thakkali, green vegetable sambar and rice topped with a spice blend known as podi powder, which contains toasted seeds, lentils and coconut along with the spices.
This rich dish is extremely popular in Kerala where the resident Christian community eat beef (unlike the majority Hindu population in the rest of India). It’s also known as beef ularthiyathu - which translates as ‘dry preparation’ in reference to the curry being cooked until all of the liquid has evaporated and the meat is tender. It's served here with coconut chutney, a simple tomato curry called thakkali, green vegetable sambar and rice topped with a spice blend known as podi powder, which contains toasted seeds, lentils and coconut along with the spices.
Heat Rating: 3/5
Prep time: 35 mins
Cooking Time: 1 hr 50 mins
More Information
DescriptionThis rich dish is extremely popular in Kerala where the resident Christian community eat beef (unlike the majority Hindu population in the rest of India). It’s also known as beef ularthiyathu - which translates as ‘dry preparation’ in reference to the curry being cooked until all of the liquid has evaporated and the meat is tender. It's served here with coconut chutney, a simple tomato curry called thakkali, green vegetable sambar and rice topped with a spice blend known as podi powder, which contains toasted seeds, lentils and coconut along with the spices.
Spices Included

Thakkali Curry Spices: coriander, cumin, chilli, turmeric, fenugreek leaf, cinnamon, curry leaf, brown MUSTARD, nigella
Curry Ground Spices: Kashmiri chilli, black pepper, cumin, coriander, turmeric, green chilli, black cardamon, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Curry Whole Spices: cinnamon, star anise, Kashmiri chilli, brown MUSTARD, curry leaf
Coconut Chutney Spices: fenugreek, ginger, green chilli, turmeric, garlic
Sambar Tempering Spices: cumin, brown MUSTARD, asafoetida, chilli
Podi Powder Spices: Kashmiri chilli, amchur, coriander, poppy, cumin, black pepper, cloves, fenugreek, cassia, SESAME, red lentils
Sambar Ground Spices: turmeric, cinnamon, black pepper, fenugreek, cumin, coriander

May contain CELERY. Allergens are listed in CAPITALS

Shopping List
  • 800g diced beef
  • 2 onions
  • 4 cloves of garlic
  • Fresh ginger
  • 1-2 green chillies (optional)
  • 25g bunch of coriander
  • 250g mixture of green veg (eg peas, green beans, sprouts etc)
  • 300g cherry tomatoes
  • 1 lime
  • 200ml full fat coconut milk
  • 55g desiccated coconut
  • 100g red lentils
  • 1 tsp sugar
  • Rice to serve

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