Nadan Beef Ularthiyathu

Nadan Beef Fry

A spicy beef dish from Kerala
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Syama


  • Beef - 1 lb 500g
  • Turmeric Powder - A pinch
  • Salt - To taste
  • Grated Ginger - 1 Tsp
  • Grated Garlic - 2 Tsp

For Spice Powder (See Notes)

  • Fennel seeds- 1 Tsp
  • Cinnamon - 1" Inch Piece
  • Cloves- 5
  • Star Anise- 1
  • Whole black pepper- 1/2 tsp

To Fry

  • Onions/Shallots - 2 C Sliced Thin
  • Coriander Powder - 1 Tsp
  • Chili Powder - 1/2 Tsp
  • Curry Leaves -1 Sprig
  • Green Chilies - 3 to 5 To taste
  • Coconut oil - 2 - 4 Tbsp
  • Coconut Slices - 2 Tbsp Optional


  1. Take all the ingredients for the spice powder in a coffee grinder and grind to a fine powder , or use 1 Tbsp garam masala.
  2. Cut the beef into 1/2 " cubes. Add 1/2 tsp salt , ginger, garlic , pinch of turmeric to the pressure cooker. Add about 1/4 C water and pressure cook for 1 whistle (or manual setting for 10 minutes with the vent sealed. Let the pressure release naturally.
  3. In a frying pan heat about 2 Tbsp of coconut oil. When hot add the sliced onions. Saute for a few minutes, adding more oil if needed. Add the green chilies , curry leaves and coconut slices. Once the coconut bits begin to brown and the curry leaves are bright green remove and reserve a few for garnishing later.
  4. Add the meat masala or the garam masala along with the coriander and chili powder. Reduce heat and cook for a minute until the aromas fill the air.
  5. Add the cooked beef along with the juices. Mix well and cook till dry over medium to medium low fire. Taste and adjust salt as needed. Stir occasionally to have the masala coat the meat evenly and to prevent the pieces from sticking to the and burning. If needed add a little more oil.
  6. The dish is done when no moisture remains and oil seems to separate from the meat. Turn the heat off. At this point if you like you could tilt the pan and drain the excess oil. Transfer to a serving dish and garnish with the reserved curry leaves and coconut.

Recipe Notes