Tuesday 12 March 2013

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
Onion-2 big, sliced
Pearl onions / Chumannulli – ½ cup sliced
Ginger, minced – 1 ½ tbsp
Garlic 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)
Curry leaves – few
Mustard seeds – 1 tsp
Oil- 2 to 3 tbsp
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.
  • 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.

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  1. I have been searching for this mutton receipe for a very long time,which is prepared in Kerala.
    Its bit brownish blackish in color, spicy too and has a strong smell of curry leaves. Can you pls. post the receipe.

  2. wow this looks so yum, i don't eat pork but this is so tempting

  3. i never had pork but will try this with mutton or chicken...will that work swapna?

    1. Yes you can make it with any red meat and chicken is also good Divya...

    2. This reminded me of my dad's pork.. he used to make with pork belly. Followed the directions to the T and it was fabulous...definitely made it onto my recipe book. Thank you swapna for sharing, simple to follow and awesome

    3. Loved it... made it with pork belly. Reminded me of my dad's pork curry when i was bak home. Simple recipe and so good.. perfect seasoning. Thanks for sharing this recipe which i followed to the T.

    4. This reminded me of my dad's pork.. he used to make with pork belly. Followed the directions to the T and it was fabulous...definitely made it onto my recipe book. Thank you swapna for sharing, simple to follow and awesome

    5. Very nice yummy...... Pork fry

  4. Very tempting fry,will try with mutton or with chicken.

  5. You don't use pepper?!
    And I think you right!
    Because the pepper in supermarket are so bad quality, no tasty and no fragrant. Now I adopted Kampot pepper since my trip in Cambodia and I think it will be delicious with your recipes.

  6. My husband loves pork! This looks great. Also,Thanks for participating in this month's DMBLGiT contest!

  7. This looks really good Swapna! It's my first time here...and am glad I found ure blog! My husband's a big an, so will definitely be trying this. Do chk out my space wen u get a chance. Happy to be a follower!


  8. This was amazing! We loved it. Also using freshly ground erachi masala, works wonders! I added fennel and black cardamom in addition to those listed.

  9. This is an amazing recipe, we loved it! Adding freshly ground erachi masala worked wonders, I added black cardamom and fennel to those listed since I had it in the pantry. Awesome Swapna!

    1. Glad to hear you liked the recipe. Thanks for trying and letting me know :).

  10. Loved this one.. And this has now become our fav one for all meats :) I have posted the recipe here with due credits - http://nitks.blogspot.com/

    1. So happy to hear this Nitha :)... Thanks for trying the recipe dear :)

  11. Hi. This is the first recipe i have tried from your blog today. It was a huge hit at home. Thank you sooo much!!

    1. Thank you so much Cherry for trying the recipe and I am so glad to hear you and your family liked it... Thanks for the feedback...

  12. can i use this for beef and chicken also? will it turn out good?

    1. Yes you can make beef, chicken or even mutton by following the recipe...

  13. can we use small (madras) onion instead of Pearl onions / Chumannulli

    1. Madras onion and Pearl onions are same!

  14. Hi Swapna:
    We recently discovered your recipe and made it twice. Just wanted to point out an inconsistency in your pork-fry posting at “Snydle...”..... all listed ingredients do not get used. for example the pepper listed under Sauté-ing.
    We skipped these ‘oversights’ and made the dish. We liked it very much and will be a keeper for our family. ( we also omitted the potato - they turned into a mush the 1st time we tried).
    We will be sure to try more from this current website......


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