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Main Course

Pork Ularthiyadhu

Kerala-style pork with its signature dark roast and crispy edges. The meat is first tenderised with spices, then dry-fried until each piece has a deep, caramelised crust that crackles when you bite in.

Ingredientsfor 4 servings

1 kg Pork
4 nos Onion
1 Whole Garlic
1 inch Ginger
5 nos Green chillies
Ginger garlic paste - 2 tbsp
2 tbsp Meat masala
1 tbsp Mustard seeds
2 tsp Pepper Powder
Curry Leaves, to taste
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Pepper Powder
4 tbsp Oil
Salt, to taste

Preparation

Step 1
Heat 2 tbsp oil in cooker.
Step 2
Add onion and fry till its tender.
Step 3
Add ginger, garlic, green chillies and curry leaves.
Step 4
Fry for 2 minutes and then reduce the flame.
Step 5
Add meat masala, turmeric powder, salt and coriander powder.
Step 6
Stir once and add thoroughly washed pork.
Step 7
Stir everything together thoroughly and add two cups of water.
Step 8
Bring to a gentle boil and then pressure cook on low heat for 20 minutes.
Step 9
Set a kadai over medium heat and pour in the oil and let the mustard seeds crackle.
Step 10
Add onion and fry it till its brown in colour.
Step 11
Add ginger-garlic paste. give it a good stir.
Step 12
Add meat masala.
Step 13
Add cooked pork. Stir everything together thoroughly and check for salt.
Step 14
Add salt if required.
Step 15
Keep cooking till all the gravy dries up.
Step 16
Add cumin powder and pepper powder before removing it from fire.
Step 17
Serve while still hot with rice or chappathis.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Pork Ularthiyadhu

Ingredientsfor 4 servings

1 kg Pork
4 nos Onion
1 Whole Garlic
1 inch Ginger
5 nos Green chillies
Ginger garlic paste - 2 tbsp
2 tbsp Meat masala
1 tbsp Mustard seeds
2 tsp Pepper Powder
Curry Leaves, to taste
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Pepper Powder
4 tbsp Oil
Salt, to taste

Preparation

Step 1
Heat 2 tbsp oil in cooker.
Step 2
Add onion and fry till its tender.
Step 3
Add ginger, garlic, green chillies and curry leaves.
Step 4
Fry for 2 minutes and then reduce the flame.
Step 5
Add meat masala, turmeric powder, salt and coriander powder.
Step 6
Stir once and add thoroughly washed pork.
Step 7
Stir everything together thoroughly and add two cups of water.
Step 8
Bring to a gentle boil and then pressure cook on low heat for 20 minutes.
Step 9
Set a kadai over medium heat and pour in the oil and let the mustard seeds crackle.
Step 10
Add onion and fry it till its brown in colour.
Step 11
Add ginger-garlic paste. give it a good stir.
Step 12
Add meat masala.
Step 13
Add cooked pork. Stir everything together thoroughly and check for salt.
Step 14
Add salt if required.
Step 15
Keep cooking till all the gravy dries up.
Step 16
Add cumin powder and pepper powder before removing it from fire.
Step 17
Serve while still hot with rice or chappathis.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.