The Kerala beef fry recipe is made with boneless beef chunks cooked in a mixture of ground spices and shallots and then slow-roasted in coconut oil with curry leaves and coconut slices until the meat is browned. It is best served with Kerala's very own flatbread, Porotta but my favourite is with plain rice and moru curry with some thoran. Yummy!
"Beef" has been the most searched term on the blog forever and it would always make me feel bad that I am not serving what my readers are looking for. I hope this recipe will be the start of many Nadan beef recipes. InshaAllah. Even though the consumption of beef might be unlawful in most states of India, there is one state that defies this norm - Ente Keralam (my Kerala).
This Kerala style beef fry is not my family recipe nor does my mom make anything like this. I honestly believe that the South has a better game with Beef than us North Kerala. They have amazing beef pickles, beef masala, beef cutlets, etc. I am sorry I am letting down my people, but that is my opinion and am sure many of you agree too! But, we still hold the trophy for biryani, so we are equal? 😜
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📋What is Kerala beef fry?
Known for its aromatic spices and tender beef pieces, this dish holds a special place in the hearts of many, both in Kerala and beyond. Kerala Beef Fry is not just food; it’s a cultural icon that brings people together, especially during festivals and family gatherings.
Often referred to as Beef Ularthiyathu, this dish is synonymous with South Kerala cuisine, with each family boasting its own unique recipe. While spice variations exist, coconut oil, curry leaves, and coconut slices remain constant in every beef fry rendition. Undoubtedly, if Kerala had a "State Dish," it would indisputably be a Beef fry served alongside Porotta, a favorite among Malayalees.
📝No meat masala is required!
You know I don't use boxed spice mixes in my recipes so I had to work with what I have and get the best flavour. There are several Kerala beef fry recipes online that call for "meat masala" but not this one! And you will love it, trust me. 😊
🥘Ingredients Notes
Here are the list of kerala beef fry ingredients that are so easily available and most of which you may already have!
- boneless beef cuts: tender beef cuts
- veggies: mini shallots or red onion, green chillies and lots of curry leaves
- ground spices: red chilli powder, turmeric, coriander, pepper, fennel and garam masala
- whole spices: fenugreek seeds, dried red chillies
- coconut oil
- ginger garlic paste
- coconut slices
- vinegar: or lime juice to help tenderize the meat.
For detailed recipe, do check the recipe card below.
🔪Step to make Kerala Beef Fry
Here is how I make Kerala beef fry at home. You can use your good old Indian pressure cooker, but here I have used my Instant Pot.
I prefer to rinse the boneless beef under running water a couple of times, ensuring it is well-drained. If necessary, I pat it dry before cutting it into smaller pieces. For even cooking, it is best to cut all the pieces to a uniform size, ideally about ½ inch.
Marination
First off is the marination. Keep all the marination ingredients ready to use.
Add the boneless beef to a bowl or directly in the pressure cooker pot or Instant Pot insert. Add ginger-garlic paste and coconut oil. Mix well using your hands making sure every piece is coated. The coconut oil is added here to prevent any burnt bottom and enhance the flavour.
Then add the chopped shallots, green chillies, curry leaves and vinegar. Again, use your hands to mix it thoroughly. You may use a glove here.
Lastly, add the ground spices along with salt and mix well making sure the pieces are massaged and coated.
You don't have to marinate and rest. It is ready to cook as soon as you are done mixing the ingredients.
Pressure Cook
If using the Indian pressure-cooker, then cook the beef mixture with approx. ¼ cup water on medium heat for 3 to 4 whistles or 20 minutes. Sometimes depending on the beef, you may have to cook for 25 to 30 minutes.
If using Instant pot, I start on sauté mode to get the beef mixture to warm and searing.
Then I add approx. ½ cup water to prevent burning. Mix it thoroughly, cancel sauté, close the lid, and make sure the steam release is turned away from you.
Pressure-cook for 15 minutes on high pressure and let the pressure release naturally before opening the pot.
Both the methods will yield some gravy that you can choose to remove and serve separately or cook it down to thick masala.
Fry
Now, it is time to fry the cooked beef! Take a heavy-bottomed kadai or saucepan and heat some coconut oil. Fry the coconut slices until light golden, then add curry leaves and dried red chillies.
Reduce the heat to low to prevent heavy splattering – remove and add the cooked beef pieces and start frying by sauteing it until the meat starts to turn dry and dark. This takes 10 to 15 minutes. Drizzle more coconut oil and curry leaves. In a separate pan, boil down the gravy to thick curry and serve separately.
💡Serving suggestions
You can fry to a semi-dry state or go all the way to dry-fry based on what you will serve this with. Kerala style beef fry aka beef ularthiyathu is ready to serve with Kappa, porotta, appams, or even chapati or rice!
A stack of Kerala porotta served with beef fry and gravy is quintessentially a part of a Malayali’s eating out custom. At home, I like to serve with some moru curry and rice.
❄️Storage
Refrigeration: Once the beef fry has cooled completely, transfer it to an airtight container and store it in the fridge. Make sure to consume within 3 to 4 days by reheating low and slow. You can also freeze them in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat thoroughly before you eat.
☝️Frequently Asked Questions
Boneless cuts with some fat, such as chuck or brisket, are ideal for Kerala Beef Fry.
The spiciness of beef fry can be adjusted according to personal preference. By controlling the amount of green chillies, red chilli powder, and black pepper powder, you can make it mild or fiery hot.
Yes, you can substitute coconut oil with other cooking oils like vegetable oil or ghee. However, coconut oil adds a distinctive flavor to the dish, so the taste may vary slightly.
To reduce the oiliness of beef fry, you can trim excess fat from the beef chunks before cooking. Additionally, after cooking, you can blot the beef fry with paper towels to absorb excess oil.
Yes, you can freeze leftover beef fry for future consumption. Portion it into freezer-safe containers or zip-top bags, remove excess air, and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating and serving.
Beef fry is commonly served as a side dish with rice, roti, or bread like porotta. It also pairs well with traditional Kerala dishes like appam or puttu.
Yes, beef fry can be prepared in advance and reheated before serving. Follow proper storage and reheating techniques to maintain its freshness and flavor.
🍲More related recipes to try
Looking for recipes using beef or mutton? Try these!
📖 Recipe Card
Kerala Beef Fry
Ingredients
Pressure Cook
- 500 grams boneless beef chunks, washed and drained
- 2 tablespoon ginger garlic paste, (see notes)
- 2 teaspoons coconut oil
- 15 mini shallots , chopped (or 1 medium onion)
- 3 to 5 green chillies, slit
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 2 tablespoon coriander powder
- 1 tablespoon black pepper powder
- 1 teaspoon fennel seeds powder
- ¼ teaspoon fenugreek seeds
- 1 teaspoon white vinegar
- ½ cup water
- Salt to taste
For the masala
- 2 tablespoon coconut oil
- 10 to 15 coconut slices
- 2 sprig of curry leaves
- 2 dried red chillies
Finish off with
- Malabar garam masala
- 1 teaspoon black pepper powder
- 1 sprig of curry leaves
- 1 teaspoon coconut oil
Instructions
Marinate
- Add the boneless beef to a bowl or directly in the pressure cooker pot or Instant Pot insert. Add ginger-garlic paste and coconut oil. Mix well using your hands making sure every piece is coated.500 grams boneless beef chunks2 tablespoon ginger garlic paste2 teaspoons coconut oil
- Then add the chopped shallots, green chillies, curry leaves and vinegar. Again, use your hands to mix it thoroughly. You may use a glove here.15 mini shallots3 to 5 green chillies1 teaspoon white vinegar2 sprig of curry leaves
- Lastly, add the ground spices and salt and mix well making sure the beef pieces are massaged and coated.1 teaspoon red chilli powder¼ teaspoon turmeric powder2 tablespoon coriander powder1 tablespoon black pepper powder1 teaspoon fennel seeds powder¼ teaspoon fenugreek seedsSalt to taste
Pressure Cook
- Pressure cooker: Pressure-cook the beef mixture with ¼ cup water on medium heat for 3 to 4 whistles or 20 minutes. Sometimes depending on the beef,you may have to cook for 25 to 30 minutes.½ cup water
- Instant Pot: If using Instant pot, start on saute mode to get the beef mixture to warm and searing. Then add approx. ½ cup water to prevent burning. Mix it thoroughly, cancel saute, close the lid and make sure the steam release is turned away from you. Pressure-cook for 15 minutes on high pressure and let the pressure release naturally before opening the pot.
- Open and check the doneness and cook further if required. Both the methods will yield some gravy that you can choose to remove and serve separately or cook it down to thick masala.
Fry
- Heat a thick-bottomed skillet or kadai on a medium flame and add coconut oil. Add the coconut slices fry for a few minutes until golden. Add the curry leaves and fry until crispy. Add dried red chillies and fry for a few seconds.2 tablespoon coconut oil10 to 15 coconut slices2 dried red chillies1 sprig of curry leaves
- Reduce the heat to low to prevent heavy splattering – add the cooked beef pieces and start frying by sauteing it until the meat starts to turn dry and dark. You may stop at any stage you prefer, wet with masala coated, dry or super dry!
Finish off
- Stir in some freshly torn curry leaves, sprinkle some garam masala, pepper powder and drizzle coconut oil before serving as a side with porotta, appam, ari dosha (rice crepes), neychor, chapathi, curd rice, etc.Malabar garam masala1 teaspoon black pepper powder1 teaspoon coconut oil
Ashna says
Absolutely loved your detailed recipe for Nadan Beef Fry! The step-by-step instructions and tips for achieving that perfect balance of spice and flavor are incredibly helpful. I can almost smell the rich aroma through the screen! Can’t wait to try this out. Thanks for sharing such a classic Kerala delicacy.
Famidha Ashraf says
An easy Kerala beef fry recipe that you should try. I have updated to include Instant Pot steps. You can tweak the ratio of the ground spices to make differently tasting beef fry each time. Like increase red chilli powder and reduce coriander to make a spicy beef roast. Also, remember we add very little water as beef releases on its own while cooking. If the beef was freshly frozen and thawed, it tends to require less water than the fresh from butcher. So adjust accordingly. Thank you!
Zaheera asif says
Where is salt in the recepie?
Famidha Ashraf says
It is listed under "pressure cook". You may add in the end after taste testing.