Beef Varattiyathu – Kuttanadan Beef Roast
Beef Varattiyathu – Kuttanadan Beef Roast is a traditional beef dish cooked in Kuttanadan style. Geographically Kuttanad is termed the Rice Bowl of Kerala. The lush paddy fields and backwaters will leave you spell bound. You will find a well cited Kuttanadan Beef Roast dish here. To achieve an authentic taste and flavour, only natural masalas are used in Kuttanadan Beef Roast.Thinly sliced red meat is cooked with pepper and essential ingredients in a pressure cooker. Do not overcook, needs meat to be bit chewy. In a thick bottomed vessel, heat coconut oil and fry coconut slices, ginger, garlic, ground masala powders and other ingredients. Stir in cooked meat with gravy and keep roasting in low medium flame until beef pieces are coated well with the spicy fragrant mixture. Enjoy Kuttanadan Beef Roast with loved ones.
Servings Prep Time
5people 1hours
Servings Prep Time
5people 1hours
For beef Marination :
  1. Ingredients List to prepare beef varattiyathu
  2. Preparation of Garam Masala : Fennel Seeds (perinjeerakam) – 1 tablespooncinnamon stick – 1 longcloves – 5cardomon – 3peppercorn – 1 teaspoonFry the above ingredients until the Fennel Seeds color changes (do not burn it). Let it cool and grind it nicely.
  3. Fry the red chillies and corriander seeds and grind it.
  4. Clean the beef and cut into thin slices and drain the water in a colander. Then mix the beef with turmeric powder, pepper powder and salt and pressure cook it with half cup of water for around 7 whistles or around 15 to 20 minutes. Make sure it is not over cooked. Needs to be little chewy.
  5. In a thick bottom vessel, heat 2 tablespoon coconut oil, add curry leaves and then coconut slices. When the coconut slices color changes add 80% of the garlic(rest will be used later) and ginger and fry it until the raw smell is gone.
  6. Add onions and little salt and fry until translucent. Add the grinded powders, garam masala 1 tablespoon, powdered redchilly/corriander powder and turmeric powder and fry it.
  7. After 5 mts add the beef with gravy to it and mix it very well. Close it with a lid and let it boil. This way the beef will absorb all the masalas. Check it every now and then and make sure it is mixed very well.
  8. Now open the lid and add the rest of the garlic and let the gravy dry. Keep mixing it. Once it is dry check out salt and garam masala and adjust it if necessary. Now add half teaspoon of pepper powder and 1 tablespoon of coconut oil and mix it well. If the masalas are sticking to the vessel, add little water and scrape it with the spatula.
  9. Once it is almost dry, add half teaspoon Fennel Seeds powder, mix it well and switch off. It doesnt need to be very dry(after 15 mts it will become very dry)
  10. It can be served with rice or porotta. Enjoy.
Recipe Notes

Please make sure the heat is less than medium. This way beef is coated very well with masalas. If it is high heat beef and masalas will get burned