Department of Cultural Affairs, Government of Kerala

Kerala Culture

Meat Pickle

Boneless meat (cut into small pieces) – ½ Kg. (Any meat – chicken/beef/mutton)
Pepper powder – 2 tsp
Chili powder – 4 tsp
Turmeric powder – ½ tsp
Asafoetida – 1 tsp
Vinegar – 1 cup
Curry leaves – as required
Sugar – ½ tsp
Chopped ginger and garlic – ¼ cup each
Chopped green chilies – 8 nos
Salt – as required
Oil – as required
Method of Preparation:
Marinate the meat with half of the chili powder and pepper powder and salt for half an hour. In a pan add oil and fry the meat pieces. Move the fried meat from the oil. To the hot oil add green chilies, ginger and garlic. Sauté well, add curry leaves. To this add vinegar mixture (vinegar and rest of the dry curry powders – chili and pepper). Let it boil and add the fried meat pieces along with required amount of salt and sugar. Mix well.


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