Kerala Beef Pepper Fry

Popularly known as ‘Beef Ullarthiyathu’ in India, this flavourful beef is slow-roasted with a mixture of aromatic spices, onions, curry leaves and coconut slivers and cooked in fragrant coconut oil.


  • 1 Lb Beef Cubes (I’ve used stewing meat)
  • 2-3 Green Chillies
  • 1 Onion (medium and sliced)
  • 1 Tsp Garlic-Ginger Paste
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Red Chili Powder
  • 1 1/2 Tsp Coriander Powder
  • 2 Tsp Black Pepper Powder
  • 1/2 Tsp Garam Masala
  • 1/4 Tsp Mustard Seeds
  • 3-4 Sprigs Curry Leaves
  • 4-5 Tbsp of Grated Coconut Or 1/4 Cup Coconut Bits
  • Salt to Taste
  • Oil


Prep: 10 minutes
Cooking: 20 minutes

  1. Add the beef to a pressure cooker along with the black pepper, salt and a little water. Close and cook for 10 minutes.
  2. Heat some oil in a wok and add half of the curry leaves, mustard seeds, green chillies and onions.
  3. Fry till the onions turn translucent and then add garlic-ginger paste.
  4. Once the onions have turned golden, turn to medium heat and add the red chillies, coriander, turmeric and garam masala.
  5. Mix well and then add the cooked beef cubes along with the stock.
  6. If the water is a lot, add just a little to mix the spices well with the beef. Add salt and let the gravy dry out. 
  7. In a separate pan, heat some oil and add the remaining curry leaves and coconut.
  8. Fry till the coconut is brown and then add it to the beef. Mix well and serve hot with roti, rice or parottas.