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Beef fry, particularly the renowned Kerala Beef Fry (also known as Beef Ularthiyathu or Beef Roast), is a highly flavorful and popular South Indian dish. While the name "fry" might suggest deep-frying, it's typically a semi-dry to dry dish where the beef is slow-roasted or pan-fried until tender and well-coated with a rich spice mixture. Here's a breakdown of its key characteristics: Tender Beef: The beef, usually cut into small to medium-sized chunks, is first cooked until tender. This often involves pressure cooking or braising with water and some initial spices to ensure it's melt-in-your-mouth soft before the final "frying" stage. Aromatic Spice Blend: This is the heart of beef fry. A complex array of whole and ground spices creates its distinctive flavor profile. Common spices include: Black pepper: Often a prominent flavor, contributing a significant warmth and heat. Coriander powder Turmeric powder Chilli powder/flakes: For varying levels of heat. Garam masala or meat masala: A blend of warming spices like cinnamon, cloves, cardamom, star anise, and cumin. Fennel seeds Ginger and Garlic: Usually in paste or chopped form, forming a crucial aromatic base. Coconut Infusion: Coconut is a signature ingredient, especially in Kerala-style beef fry. Coconut oil: Used generously for frying, imparting a unique aroma and nutty flavor. Coconut slices (thenga kothu): Often added and fried with the beef, providing a delightful textural contrast and subtle sweetness. Curry Leaves and Shallots/Onions: These aromatics are essential. Curry leaves: Added in abundance, they release their essential oils during frying, contributing an earthy and distinct fragrance. Shallots or red onions: Sautéed until golden brown and caramelized, they add sweetness and depth to the dish. "Dry" Consistency: Unlike a curry with a gravy, beef fry aims for a semi-dry to dry consistency. The spices cling to the beef pieces, creating a flavorful coating. The longer it's cooked and roasted, the darker and more caramelized the beef becomes. Serving: Beef fry is versatile and can be enjoyed in various ways: As a side dish with steamed rice, roti, chapati, or traditional Kerala breads like porotta (a flaky flatbread) and appam (fermented rice