No :1 parotta beef fry
Kerala Parotta and Beef Fry (Ularthiyathu): A Match Made in Heaven
When it comes to indulgent Kerala cuisine, few combinations are as satisfying as Kerala Parotta paired with Beef Fry (Ularthiyathu). The warm, flaky parottas complement the bold, spicy, and richly flavored beef curry in a way that makes each bite a true delight. This hearty dish is a favorite in Kerala, often served during special occasions or hearty meals with family and friends. Whether you’re a fan of tender beef cooked to perfection with spices or the layers of crispy, buttery parotta, this pairing is a crowd-pleaser.
In this blog, we’ll dive into the recipes for Kerala Parotta and Beef Fry, and then explore some drink pairings that will elevate this experience even more.
How to Make Kerala Parotta: Soft, Flaky, and Delicious
Ingredients for Parotta:
2 cups all-purpose flour (maida)
1 tsp sugar
1 tsp salt
1 tbsp oil (for dough)
¾ cup water (adjust as needed)
Ghee or butter for cooking
Instructions:
Prepare the Dough:
Start by mixing the flour, sugar, and salt in a large mixing bowl. Slowly add water while stirring until you form a soft dough. Drizzle 1 tablespoon of oil over the dough and knead it until it becomes smooth and elastic. Cover with a damp cloth and let it rest for about 30 minutes. parotta and beef
Divide and Roll:
After the dough has rested, divide it into small balls, about the size of a golf ball. Roll each ball into a thin, flat circle using a rolling pin. The thinner, the better! Aim for a large, almost translucent disc.
Cook the Parottas:
Heat a tawa or flat griddle over medium heat. Once hot, place the rolled-out parotta on the griddle and cook until you see brown spots on the bottom. Flip it over and cook the other side. Once both sides are golden and crispy, apply a little ghee or butter on both sides. Gently fold the parotta into layers by pressing and rolling it. the combination parotta and beef
Stack the cooked parottas, cover with a clean cloth, and set them aside to keep warm. Serve fresh and hot with your Beef Fry!
Beef Fry Recipe: A Spicy, Flavor-Packed Delight
Ingredients for Beef Fry:
500g beef (preferably tender cuts like sirloin or stewing beef, chopped into small cubes or strips)
2 medium onions, thinly sliced
2 tomatoes, chopped
6-8 garlic cloves, minced
1-inch piece of ginger, finely chopped
2 green chilies, slit lengthwise
2 tbsp coconut oil
1 tbsp red chili powder
1 tsp turmeric powder
1 tbsp garam masala
1 tsp fennel seeds
1 tsp black pepper powder
1 sprig curry leaves
Salt to taste
1 tbsp vinegar or lemon juice (optional, for a tangy kick)
Instructions:
Marinate the Beef:
In a bowl, combine the beef with red chili powder, turmeric powder, salt, and a little garam masala. Let the beef marinate for at least 30 minutes, or longer if possible, to allow the flavors to penetrate.
Cook the Beef:
Heat coconut oil in a heavy-bottomed frying pan or wok over medium-high heat. Add the fennel seeds and curry leaves. Once they splutter, add the thinly sliced onions and sauté until golden brown, about 7-8 minutes.
Add Ginger, Garlic, and Chilies:
Add the minced ginger, garlic, and slit green chilies. Sauté for another 2-3 minutes until the garlic turns golden and fragrant.
Add Tomatoes:
Toss in the chopped tomatoes and cook them down until soft and they release their juices. Stir well to blend all the flavors.
Add Marinated Beef:
Add the marinated beef pieces to the pan and cook on high heat for about 5-7 minutes, stirring frequently, until the beef gets a nice sear and browns.
Simmer and Spice:
Lower the heat, then add the remaining garam masala and black pepper powder. Mix thoroughly, ensuring the beef is coated with the spices. Pour in a splash of water if needed, cover the pan, and let the beef cook slowly for about 30 minutes, stirring occasionally. The beef should be tender, juicy, and coated with a rich, thick gravy.
Finish with Vinegar:
Add vinegar or lemon juice for a slight tang (optional but adds great flavor). Let the beef cook for another 5 minutes until it’s fully tender and caramelized.
Serve: Once the beef fry is ready, garnish with fresh curry leaves. Serve hot with Kerala parottas for the ultimate meal experience.