Authentic Keralan Erachi Olarthiyathu with Warm Malabar Parotta
Tender pieces of beef slow-roasted in a rich blend of roasted coconut slivers, shallots, and fragrant freshly ground black pepper. This intensely flavorful dry fry pairs exceptionally well with flaky, layered flatbreads.
70min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Marinate the beef pieces with turmeric powder, half the ginger-garlic paste, and salt for at least thirty minutes.
2
Pressure cook the marinated beef with a splash of water for 4 to 5 whistles until tender.
3
Heat coconut oil in a heavy-bottomed iron pan and add the coconut slices, frying until golden brown.
4
Add the sliced shallots, remaining ginger-garlic paste, and fresh curry leaves, sautéing until translucent.
5
Stir in the coriander powder, black pepper powder, and salt, roasting the spices on low heat until aromatic.
6
Add the cooked beef along with its residual stock into the spice mixture.
7
Simmer on medium-low heat, stirring frequently, until the liquid completely evaporates and the meat turns dark brown and well-coated.
8
Sprinkle garam masala and extra curry leaves, toss well, and serve hot with flaky Malabar parottas.
Ingredients
500g beef, cut into bite-sized pieces
1 cup shallots, thinly sliced
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
1/2 cup coconut slices, thinly chopped
2 tablespoons coconut oil
1 tablespoon coriander powder
1.5 tablespoons freshly crushed black pepper
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
*This AI-generated recipe may contain inaccuracies.