Saturday, 4 January 2014

Beef Varattiyathu | Irachi varattiyathu | Kukskitchen

This dish does bring back memories. My mummy was a working-mum and had five hungry tums to feed. Especially after having my son and when I struggle to juggle work and home, I think about how it would've been to my mum in those days. Hats off to you mummy :).

This beef varattiyathu was a frequent member of our lunch boxes as a dry fry. Beef was my dad's favourite and we always had beef in our menu.  I dedicate this post to my dear mummy this new year for all your hard work through the years and for instilling this love for food in me.

A few things before we start:
  • When preparing large quantities like for a party at home, I make cooook beef the day before and on the day before guests arrive, I transfer the cooked beef on to a wide pan and saute occasionally till all the juices dry up. The beef becomes crisp and dry.
  • Make sure not to add any water whislt cooking to avoid soggy beef.
  • Coconut cuts and fresh garlic can be added whilst frying the cooked meat for a special aroma and taste.
  • If you prefer a dry fry omit the tomatoes and onions in the first part of cooking. Let the juices evaporate whilst in pressure cooker. Omit onions while frying and use more oil. The amount of oil used is directly proportional to the taste (unfortunately). Dry fry till the beef pieces get cripsed on the outside.
  • You could slow cook the meat on low heat for an hour, stirring it once in a while to prevent it from sticking to the pan. You will need to add water( 1/2 to 1 cup, as needed) to the pot to keep liquid in for cooking. The meat might not be as tender as when pressure cooker


Beef fry
ഇറച്ചി വരട്ടിയത് 
Serves: 6


1- Beef cut in cubes -1 kg

2- Onion - 1/2, sliced
Green chillies - 6 or more to taste
Ginger - 2 inch piece
Garlic - 10 cloves
Tomato - 1, finely chopped
Turmeric powder - 1 tsp
Coriander powder - 2 tbsp
Red chili powder -1 1/2 tbsp or more to taste
Kashmiri Red Chili Powder - 1/2 tbsp
Black pepper powder - 1 tsp
Curry leaves - a handful
Salt to taste

3- Coconut oil - 3 tbsp
Onions - 1, thinly sliced
Pearl onions -20 peeled and sliced
Green Chilies- 2-3 slit vertically
Curry Leaves- a bunch


  • Clean and cut the beef into small pieces. 
  • Chop ginger, green chillies and garlic and mix well with the beef.
  •  Place the meat in a pressure cooker and mix (2) and mix well. Do not add any water.  Place the lid and allow the pressure to build up to give a first whistle. Lower the heat to minimum and cook for 20 minutes. Let the pressure release it self and when loose remove the lid. The meat should be cooked but not mushy.
  • In a wide based pan heat coconut oil and add the curry leaves. Then add the slit green chilies and sliced onions and pearl onions if using and saute till wilted. Add the meat together with any juices that the beef has let out. 
  • Saute on medium heat till semi-dry but moist still. 

Also check out

Beef ularthu

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Thank you xx
Sherin Deepu

Please do not borrow pictures without my permission. I may not find out but there is someone up there watching, and stealing doesnot go well in his court.


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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