Nadan Beef Fry

Nadan Beef Ularthiyathu in a white bowl with few onion rings on top

This is a spicy beef dish from Kerala. Cubed beef is cooked with spices and slow-roasted in a mix of onions and spices. The dish gets its mouthwatering flavors from the caramelized onions and spices as well as copious amounts of curry leaves and green chilies

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings

Calories 275kcal

Author Syama

Equipment

Pressure Cooker / IP
Heavy Bottomed pan

Ingredients

1 lb Beef cubed (500g)
1 pinch Turmeric Powder
Salt to taste
1 tsp Ginger crated, or minced
2 tsp Garlic crated or minced

For Spice Powder (See Notes)

1 tsp Fennel Seeds
1 inch Cinnamon Stick
5 Cloves
1 Star Anise
1/2 tsp Black Peppercorns

To Fry

2 cup Onions/Shallots sliced thin
1 Tsp Coriander Powder
1/2 tsp Chili Powder
1 sprig Curry Leaves
3-5 Green Chilies to taste
4 tbsp Coconut Oil
2 tbsp Coconut Slices optional

Instructions

Take all the ingredients for the spice powder in a coffee grinder and grind to a fine powder, or use 1 Tbsp garam masala.
Cut the beef into 1/2 " cubes. Add 1/2 tsp salt, ginger, garlic, a 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.
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.
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.
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 pan and burning. If needed add a little more oil.
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.

Notes

Stew meat or chuck roast is perfect for this dish. If using a tough cut add 1 tsp of vinegar to the beef while pressure cooking.
Instead of fresh ground spices, you can use Garam Masala or South Indian Meat Masala as well.

Nutrition