Angamaly is famous for pig farming. My dad's family hails from near angamaly. We used to buy pork quite often in our house in trivandrum. I cook quite a few varieties of pork and wanted to try something different. I was searching for pork kalyana varattiyathu and stumbled up the below recipes on Maria's Menu. My father calls this preparation panni peralan which he remembers from being served in weddings he had been to as a child.
A few things before we start:
- To make it extra spicy, add 2 chopped green chilly along with sliced onion while making the masala.
- While grinding roasted masala, make sure you pulse it at regular intervals instead of grinding in one go, to avoid an oily paste.
- Use pork with rind (skin) for a better flavour.
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Pork Kalyana varattu | Panni peralan | Pork Stir fry
Serves: 4-6
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Ingredients:
1- Pork - 1 kg, cut into small-medium size pieces
Water - 1/2 cup
2- Chopped ginger - 1 1/2 tsp
Turmeric powder - 1 tsp
Salt
3- Coconut - 11/2 cup
Pearl onion - 6, thinly sliced
Chopped garlic - 2 tbsp
Chopped ginger - 1 1/2 tsp
Cardamom - 4
Cinnamon - 1 inch stick
Cloves - 4
Whole pepper - 1 tsp
Fennel seeds - 1 1/2 tsp
4- Onion - 3 medium, thinly sliced
5- Chopped ginger - 1 tsp
Curry leaves - 2 sprigs
6- Turmeric powder - 1/2 tsp
Chilli powder - 3 tsp
Coriander powder - 3 tsp
7- Tomatoes - 2 medium, chopped
Salt
5- Coconut oil - 2 tbsp
Method:
- Marinate diced pork pieces in (2) for 10 mins. Pressure cook this with 1/2 cup water on high flame till steam builts up. Turn the flame off. Keep closed till pressure releases itself.
- Heat a wide pan and add (3). Saute on the lowest flame, till coconut turns golden brown. Remove and let it cool. Grind this to a coarse powder.
- Heat oil in the same wide pan. Add sliced onion and saute till onion turns translucent. Now add (5). Saute till onion turns golden brown. Lower the flame and add (6). saute till they release their oils. Now add chopped tomatoes and salt. When tomatoes become soft, add cooked pork along with its juices.
- Mix well and bring to a boil and Now let simmer till most of the moisture evaporates.
- Now add powdered spiced coconut mixture to the pork and mix well. Cook for covered for a further 5-7 mins on low flame so that the flavours combine.
Adapted from: Maria Jose Martin
Also check out - Black Forest cake - Click on the picture for recipe.
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Cheers
Sherin
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