Erachi Ullarthiyadu / Traditional Kerala Style Spiced Beef Roast with Coconut

If someone asks me what would be the best dish you can prepare with beef - my answer would always be - "Beef Ullarthiyadu (Spiced Beef Roast with Coconut)".  This dish simply makes me drool - literally!! In my honest opinion, I cannot think of a better way to prepare and relish this meat.

I still remember those early days of my pregnancy when I was recommended bed-rest and was just going through a phase of total dislike to food. My husband and I used to prepare Beef Ullarthiyadu with some Kaachiya mooru (spiced buttermilk) and it turned out to be the only thing I enjoyed as well keep down those days - another good excuse to indulge regularly was because red meat is rich in Iron - and I did need my "Fe" ;)

This dish is a popular non vegetarian dish in Kerala Cuisine  If you haven't tried it yet, I highly recommend it - because it is simply amazing!! Tender beef pieces simmered in a myriad blend of dry roasted aromatic spices and finished with whole peppercorns, coconut pieces and curry leaves. Wow...heavenly, IMO :)

Coming to the photos - I think I did not do my due diligence this time :( Usually I am satisfied with my food styling but unhappy about my photographs - but this time I did not like either:(  Since I haven't posted anything for a long time and since this recipe is one of my favorites - I have decided to take the plunge and share it with you all anyways :) 

Serves 8-10

Ingredients
To pressure cook
4 lb / 1.8 Kg - Beef, fat trimmed and cut into small pieces
1/2 Tsp - Pepper
3 Tablespoons - Vinegar
1 Tablespoon - Oil (optional)
Salt

Dry Roast
2 inch - Cinnamon
1/2 Tsp - Fennel seeds (perrumjeerakam)
1/2 Tsp - Cumin seeds (jeera)
4 - Cloves
5 - Cardamom

1 cup coconut pieces (Thenga kothu)
2 Tsp - Peppercorns (Kurumolagu)
3 - Onions, chopped
2 Tablespoon - Garlic grated
2 Tablespoon - Ginger grated
3 Sprigs - Curry Leaves
8-10 - Green chili, cut length wise

4 Tsp - Chili powder
3 Tablespoon - Corriander Powder
3/4 Tsp - Pepper powder
1/8 Tsp - Fenugreek Powder (Uluva podi)
1/8 Tsp - Asafetida
3/4 Tsp - Turmeric powder
1 Tablespoon -  Tomato Ketchup (optional)
Coconut Oil
Salt

Directions

• Pressure cook the beef with pepper, vinegar, salt for about 10 minutes after the first whistle.
• Once the pressure dissipates, open the cooker and continue to cook the beef until most of the water evaporates
• While the meat is cooking, take a heavy-bottomed skillet, heat some coconut oil and add coconut pieces to it (Thenga Kothu)
• Saute them until they are golden brown and then transfer to a bowl
• To the remaining oil, add the peppercorn and saute for a minute
• Mix in the onions, curry leaves, green chili, ginger and garlic to the peppercorn 
• Saute the mixture until the onions turn golden brown.
• Meanwhile, in another skillet, dry roast the cinnamon, fennel seeds(perrumjeerakam), cumin seeds, (jeera), cloves and cardamom. Once cooled, grind the mixture to a fine powder and keep aside.
• Add chili powder, pepper powder, fenugreek powder(uluva podi), asafetida, turmeric powder, tomato Ketchup(optional) and saute for 3 minutes.
• Mix in the cooked beef, fried coconut pieces, and powdered spice and stir to blend all the ingredients well
• Add more coconut oil and some more curry leaves; saute until the meat is browned. 

Notes and Tips

• Use some oil while pressure cooking the beef, in case your pressure cooker is not well seasoned or tends to burn food at the bottom. 
• You can substitute the dry roasted spice with garam masala.
• Fenugreek Powder and Asafetida add a unique twist to this recipe - You can opt it out if you dont like it