Wednesday, June 23, 2010

Unakka Irachi idichathu

This is one of my favorite preparations when it comes to meat.It is perfect with Kanji (rice porridge) and some pacha moru.Every time amma asks me what she should make when I go home , this one is always on the list.Usually venison/game is used for this preparation , before electricity was invented when people would hunt for food - the excess meat was preserved by drying.

I tried recreating the old favorite using Pork this time because that was what I had on hand, Generally Beef is used for this preparation. I wasn't sure how it would turn out so used very little meat around 3/4th of a pound.It tasted very close to the traditional version.

  1. Beef or Pork - 3/4 pound
  2. Shallots - 4
  3. Garlic - 8 cloves
  4. Dry red chillies - 6 crushed
  5. Curry leaves - 2 spring
  6. Black pepper - 1/2 tsp crushed
  7. Vinegar - 1 or 2 tbsp
  8. Turmeric powder - 1/4 tsp
  9. Salt - to taste
  10. Oil - 2 tbsp

Crush the shallots and garlic and keep aside.
Cut the meat into thin large slices and marinate it in a mixture of turmeric powder,salt and half of the vinegar.
Heat a non stick or Cast iron skillet and add the marinated meat pieces and cook (you don't need to add any oil) until the meat pieces are almost fried and dry.
Take these meat pieces and pound them with a hammer or you could pulse them in the food processor for a minute until the meat is shredded.( Do not grind the meat but just shred it , if you think using the food processor will grind it just shred with your hands or 2 forks).
Heat Oil in a frying pan and add in the crushed shallots,garlic, red chillies and curry leaves and saute for a minute.
Add in the shredded meat and mix well.
Add in vinegar and salt to taste and stir fry on medium flame until it starts browning.
Add in the crushed pepper and continue frying until the mixture is dry and slightly crispy.


  1. Never had this.. But have heard a lot.. Sounds yummy..

  2. kaatirachi idichathu -yum yum yum :)

  3. This looks absolutely delicious. Though I have never hadit, am sure it will taste YUMM.

  4. was swearching for this recepie.I will try it but with chicken. hope it will be good!thx anyway.

  5. This dish is highly popular in places like Kanjirapally and Pala in Kottayam district. We at Kanjirapally prepare it in a different style altogether. Instead of powdering the deep fried 'unakkirachi', it is simply pounded using 'Arakallu' and made into a semi crushed flat piece. It is then deep fried in coconut oil, without adding any of the extra stuff like curry leaves, onion, garlic etc. It goes very well with the dinner Kanji.


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