Peechinga Ularthiyathu
Kerala-style dry fry where mixed is cooked down until all the moisture evaporates and what remains is intensely flavoured, slightly caramelised, and impossibly moreish. Best with parotta or plain rice.
Ingredientsfor 6 servings
- 1 cup Peechinga — chopped
- 2 Onion
- 1 tsp Chilli powder
- 1 Spoon salt
- 1/2 tsp Turmeric powder
- 1/2 cup Water
Preparation
Step 1
Warm the oil in a kadai add onions and chilli powder.
Step 2
Next, add peechinga,turmeric and salt.
Step 3
Mix it properly.
Step 4
Add water and cook till water full gets dry up.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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