Kerala Beef Fry (Beef Ularthiyathu) - Authentic Recipe

27 July 2026 · The Cut House

Kerala beef fry — or beef ularthiyathu — is the king of Kerala cooking: tender beef slow-cooked in spices, then dry-roasted with coconut slivers and curry leaves until dark, glossy and irresistible. This authentic beef fry recipe delivers that deep, roasted flavour every time. Here’s how we make it at The Cut House, Bangalore.

The secret to great beef fry

Two stages. First you cook the beef with spices until tender; then you fry it low and slow until every piece is coated and caramelised. Don’t rush the second stage — that’s where the magic (and the colour) happens. Use lean boneless curry cut so the pieces hold together and roast evenly.

Ingredients (serves 4)

1 kg boneless beef curry cut (or boneless fatless beef)
2 onions, sliced + 10–12 shallots
2 tbsp ginger–garlic paste
½ cup thin coconut slices (thenga kothu)
2 sprigs curry leaves
3 tbsp coconut oil
To cook: 2 tbsp coriander powder, 1 tbsp chilli powder, ½ tsp turmeric, 1 tsp garam masala, 1 tbsp black pepper powder, 1 tsp fennel powder, salt

Method

Cook the beef. Pressure-cook the beef with the spice powders, half the ginger–garlic, a few curry leaves and salt (no extra water — the beef releases its own) for 15–20 minutes / 5–6 whistles, until tender.
Fry the aromatics. In coconut oil, fry the coconut slices until golden, then the shallots, onions, remaining ginger–garlic and curry leaves until soft.
Bring it together. Add the cooked beef (and any liquid) to the pan. Roast on medium-low, stirring often, until the gravy dries up and the beef turns dark and glossy — 15–25 minutes.
Finish. Crack over extra black pepper and a final curry-leaf tempering in hot coconut oil.