"Erachi"in Malayalam means "Meat" mainly of beef & "Ullarthiyathu" (pronounced as ullar - thi - yadhhu) literally means "shredded". If you are not able to pronounce it....forget it...you just concentrate on the recipe. :) This is a popular pub food of Kerala. Pub when I say here, is the local toddy shops, where people enjoy their local drinks and lick on to some of this hot meat fry & pickle. Slowly this dish gained its recognition in major restaurants of Kerala. "Erachi Ullarthiyadhu" can be made in many variations. Also the names are different in different regions of Kerala. But whatever be the name or recipe, the method to prepare this dish is the same i.e to marinate and cook the meat and then pan fry till the meat is completely dry.
This recipe is given by my mother in law, who is a great cook of all times. She had made this for us once & I immediately took down the recipe from her.I have used the meat of a lamb because I am a little reluctant to include any beef or pork recipes in my blog so that I don't hurt any of my friend's religious sentiments. You can make it with mutton, if you don't prefer beef. The traditional recipe suggests to use coconut pieces with the meat, but I don't like the combination of coconut & meat. You can very well add it if you want to. This is the easiest of all the variations. Less ingredients used to get a fantastic appetizer. Cheers!!
- 1/2 kg tender meat of lamb (cut into cubes) (can use with bone or boneless)
- 2 medium sized onion (finely sliced lengthwise)
- 6 cloves of garlic
- 3 tsp of finely sliced ginger
- 10-12 curry leaves
- 1 tbsp vinegar
- 1/4 cup of oil (preferably coconut oil)
- salt to season
- 6 dried red chillies
- 1 tsp peppercorns
- 1/2 tsp cumin seeds
- 1 big stick of cinnamon
- 6 cloves of garlic
- 1 tsp turmeric powder
- Wash the meat pieces nicely and marinade the meat with the coarsely ground spices. Keep aside for 10 minutes.
- Cook the marinaded meat in a cooker, adding enough water to cover the meat along with vinegar & salt. Keep the heat in medium allow to cook for a minimum of 20 minutes & maximum of 30. Let the pressure go off the cooker. Open the pressure cooker.
- If there is water in the meat, cook the meat for some more time with out the lid so that the water evaporates by itself.
- Heat oil in a Kadai or a deep frying pan. Saute the sliced onions in it till they get translucent. Now add the garlic, ginger & curry leaves to it. Saute for 3 more minutes.
- Now stir in the cooked meat with the onions and saute well until the meat is fully dry, roasted & shredded.