Receta Kerala Style Pork Fry / Nadan Panniyearchi Ularthiyathu
For special occasions like
Easter or Christmas, meat is an inevitable dish in Kerala Christian homes,
especially Erachi Ularthiyathu / Meat stir fried! I was surprised that I
had not posted a Kerala meat fry
recipe even after 5+ years of blogging!! It is
because whenever I make meat, it does not last long enough to take pictures and also for such common
recipes I have wondered about the
need to post as almost everybody knows how to make it :).... But now a days I have
been getting many requests for such
recipes and hence I will
make it a point to post those
common Kerala recipes.....If you have any such requests do let
me know :)....
Pork is an absolute
favorite of mine… I know a lot of you may
be thinking while reading this as to how I could possibly think of eating Pork during Lent ;).... Sorry guys I
made this dish quite some time back and somehow delayed posting it.... Whenever I
get hold of Pork, I tend to make Pork Veengali and this time for a change I
made it like Kerala Beef fry..... Every home has
their own way of making erachi ularthiyathu and this is how we make it at home.... If you are a Pork lover do try this and enjoy it with rice, appam, chapathi,
bread or as a short eat with your favorite brand of
rum/brandy/whiskey/toddy like a true Achayan (malayali Christian guy) way :D :D
Nadan Panniyearchi
- Ularthiyathu / Kerala Style Pork Fry
- Pork – 1 kg, cut in to
- cubes and cleaned
- Coconut slices /
- Thengakothu – ½ cup
- Pearl onions / Chumannulli
- – ½ cup sliced
- Ginger, minced – 1 ½ tbsp
- Green chillies -3 or 4
- sliced
- Homemade Erachipodi / Meatmasala -3 to 4 tbsp (OR you can add 1 ½ tbsp chilly powder, 1 ½ tbsp Coriander
- powder, ½ tsp- Turmeric powder, 2 tsp- Pepper powder, 6 cardamoms, 6 cloves, 3
- x 1” piece cinnamon sticks all powdered together)
- Salt to taste
- Heat 2 tbsp oil in a
pressure cooker and splutter mustard seeds.
Add coconut pieces /
thengakothu and stir fry until coconut pieces are light brown.
Add sliced onion, pearl
onion, ginger, garlic and curry leaves; stir fry until onions become golden
brown,
Reduce flame and add erachi podi / meat masala and sauté making sure not to burn the powder.
Add cleaned pork pieces
and continue stirring until masala coat pork pieces. Add ¼ cup of hot water and
pressure cook the pork for 3-4 whistles on low flame or until the meat is
cooked well.
Once the steam vents out
open the lid and check if the pork is cooked well.
Now on medium heat, cook
the meat pieces until the oozed out water is completely dry, stirring in
between. Turn off the flame.
At this point you can cool
the pork and store it in the fridge and stir fry it when required. You can
store this up to 1 week.
For stir frying, heat
remaining oil in a non-stick pan add cooked pork pieces and stir fry well until
pork is browned. If needed drizzle oil while stir frying.
Notes:
Some like really dry fried
meat, so stir fry according to personal taste. We personally don’t like the meat too dry.
Since we prefer moist meat
I sometimes add one sliced onion in the oil, stir fry for a minute and add a
small tomato and then add meat and stir fry. This moist pork fry goes very well
with chapathi, palappam, vellayappam and dry version goes well with rice and
bread.