ബീഫ് ഉലർത്തു

You can make this in different consistencies; gravy style or cook it longer to dry it.

I like the gravy style.

INGREDIENTS

1. 1 kg cooked beef(see cooking beef)
2. medium sized onions, finely sliced(800 gms.)
3. 1/2 tsp turmeric powder
4. 3 Tbsp. Kashmiri chili powder
5. 6 Tbsp. coriander powder 
6. 1 tsp pepper powder
7. 2 tsp cumin powder
8. 1-1/2 tsp perumjeerakam powder
9. 1/2 each of cinnamon and clove powder
10. 1 tsp cardamom powder
11. 1 tsp fenugreek powder
12. 1/2 tsp nutmeg powder
13. 1 tsp star anise seed powder
14. 1 cup Thenga kothu (optional)
15. 2 Tbsp. vinegar or lemon juice
16. 4 Tbsp oil
17. salt to taste

METHOD

• Warm a sauté pan. Add oil. When the oil is hot, add chopped onions. Sauté the onions till translucent. 
  
  

•  Then add in the spice powders. Stir. Add some water so the spice powders don't burn, and saute until the raw smell disappears. Add curry leaves.
  
  
  
  
  
  
  

• Add the cooked beef. Stir well. Let it cook on medium-high heat for 2 minutes, then reduce it to medium, cover it with a lid, and cook for about 10 minutes. Cook till the desired consistency. Remember that the beef is already cooked with salt. Taste and check if more salt is required.
• Finish off with vinegar.
  
  
  
  
  
  
  
  
  
  
  
  
  

NOTES

• If you slow cook the curry for almost 2 hours on low heat, the onions will cook until melted. 
• Vinegar gives just the right amount of tang to the sauté. Adding onions adds sweetness to the dish, which is balanced by vinegar. 
• If you are in a hurry and want to make the ullarthu quickly, sauté the onions on high heat, and when they start to brown lightly, add water and cook till soft, then add the masala and the rest of the ingredients and cook again. 
• Why do I use cooked beef to make this dish? I like my beef well done. Using cooked beef shortens the time to make this dish. I have tried using raw beef, but it takes close to 2 hours for the beef to cook in the masala.