Friday, 24 July 2015

Pork Kalyana varattu | Panni peralan | Keralan Pork Stir fry | Kukskitchen

Pork Kalyana varattu   |  Panni peralan   |  Keralan Pork Stir fry  | Kukskitchen

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. After marriage I realised that my in-laws where as fond of pork as I was. So it was only natural that I cook pork frequently in my kitchen. 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. Maria is an ardent food blogger who happens to be a relative of dear D's family friends. So, an even more valuable reason to try her recipe. My father calls this preparation panni peralan which he remembers from being served in  weddings he had been to as a child.

Pork Kalyana varattu   |  Panni peralan   |  Keralan Pork Stir fry  | Kukskitchen

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.
Pork Kalyana varattu   |  Panni peralan   |  Keralan Pork Stir fry  | Kukskitchen


Pork Kalyana varattu   |  Panni peralan   |  Pork Stir fry

Serves: 4-6


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
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
5- Coconut oil - 2 tbsp


  1. 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.
  2. 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. 
  3. 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.
  4. Mix well and bring to a boil and Now let simmer till most of the moisture evaporates. 
  5. 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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Thank you xx

Sherin Deepu

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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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