Thread by @CarDroidusMax

Beef thread. Sanghis look away.
🚨 ⚠️

In all these years of buying beef in Kerala, I never had any idea what cut of the meat I was buying. Bec, you basically ask for “chetta, beef” and the only “spec” you have is “medium or small pieces”. And the guy hands over a kg of the meat which you then turn into ulathiyathu

I’ve been experimenting with various cuts to find out what makes the beef ulathiyathu - recipe, cooking equipment and the chef (me) being a constant.
After working through brisket, flank, sirloin, chuck & rump, I hit jackpot yesterday: silverside

This is a lean, boneless cut with a little marbling and wide grains. This is what I bought from the supermarket yesterday 👇
This turned out to be the best cut for beef ulathiyathu - soft, succulent, flavourful but not gamey. And just enough fat to keep the meat moist.

My standard beef ulathiyathu recipe:
Marinate with (black pepper+ginger+garlic paste), turmeric powder, coriander powder, diced onion, salt.

Cook in a thick bottomed vessel for 25 mins. Sauté onions, green chillies, curry leaves in coconut oil tempered with mustard seeds and dried chillies; and add the cooked meat. Turn it until the meat turns dark brown. Add garam masala at the very end.
The finished article 👇

Serving suggestion 😎
Silverside FTW! ✌️

Every time a Malayali posts a beef recipe on Twitter, a number of sanghi wankers that is >/= the square of the number of ingredients in the recipe respond with: “post a pork recipe if you dare”.

(Charles Darwin, On the Origin of Wankers).

Thrissur style pork varattiyathu 👇

A kg of pork meat cubes (NEVER lean, always with fat).
Mix with turmeric, chilly powder, crushed pepper, ginger-garlic-green-chilly paste, salt.
Cool for 25 mins in a thick bottomed vessel.

Cook until the meat looks like this.
Meanwhile dry roast a cup of grated coconut with dried red chillies and set it aside.

In a frying pan, sauté shallots (NOT onion), green chillies and curry leaves in a mix of coconut oil and bit of the fat from the cooked meat (from the previous step).
Add cooked meat.
Add roasted coconut.
Cook on low flame for 20 minutes.
Sprinkle coriander powder, garam masala.

Turn the meat until it turns deep brown.
Add coconut oil if you think the meat is turning dry.

Serve with hot Kerala porotta and unlimited quantities of booze.

Dedicated to all the Thrissur-gedis out there ✌️