Authentic Kerala Pickle/ Vella naranga achar

Ingredients :

Lemons: 4 large sized (6-8 small ones)
Bird's eye chilli : 10  slit.
Garlic: 4 to 5 cloves and cut to length wise
Ginger: 2 table spoon finely chopped
Curry leaves: 2 to 3 sprigs.
Vinegar: 3 table spoon.
Gingelly oil: 1 1/2 tbsp.

Asafoetida - 1/4 tsp

Fenugreek powder - 1/4 tsp

Mustard seeds - 2tsp
Salt: 2 to 3 tsp or as needed

Beef Pickle Kerala style

Beef Pickle Kerala style a photo by {deepapraveen very busy with work..back soon on Flickr.

Diced Beef - 1/2 kg

Turmeric - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Crushed ginger and garlic - 1/2 teaspoon

Vinegar- 1/2 teaspoon

Meat masala- 1/2 teaspoon

Sesame oil - 1 teaspoon

Salt

Marinate the beef overnight and pressure cook for 10 minutes with 1/4 cup water. You can grill this or even make it sun-dried. For sun-dried it takes 1- 2 weeks. If you are not that healthy conscious you can fry the beef. 

Idea: Take the water content away from the meat :)

Pickle:

Prepared Beef

Sesame oil - 2 teaspoon

Mustard- 1/2 teaspoon

Fenugreek- 1/2 teaspoon

Curry leaves- few

Greenchilli - 2 slit

Garlic sliced - 2 tablespoon

Ginger sliced - 2 tablespoon

Crushed pepper - 1 tablespoon

Powders:

Garam masala - pinch

Hing/kayam- pinch

Redchillipowder/ piriyan mulaku podi - 1 tablespoon

Pickle powder - 1/2 tablespoon.

Vinegar - 2 tablespoon

Oil

Method:

1. Heat oil in a kadai and add mustard seeds, once it pop up add fenugreek seed, followed by curry leaves, green chilli, garlic, ginger and crushed pepper. Fry for 2-4 minutes in medium flame.

2. If you pressure cooked the meat, squeeze the meat well enough to remove all those water. Keep the stock separate.

3.Make a paste using vinegar, meat stock and other powders.

4.Add this masala paste to the oil mixture and stir well for another 3 minutes ( till the oil starts separating from the edges).

5.Fry meat in this masala for another 5 minutes.

6. Add the remaining stock bring this to boil and reduce the flame to low and let the beef absorb that maslas. Once you are satisfied with the consistency you can transfer this pickle to a clean air tight jar and place a sesame wet cloth on top of the jar and close the lid tight. That is it..your pickle Jar is ready for you

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