Pork vindhalu/ pork eriverachy

Vindhalu or erivirachy, the favourite dish for a malayali, especially among christians.. prepared with vinegar and spices, this dish is spicy and tangy at the same time.

This recipe's credit goes to my sisters mother in law ..she is master in cooking. whatever she prepares, veg or non veg..all are finger licking ...

Earlier i dont like pork dishes..but once i had a chance to have pork vindhalu prepared by mummy..from there i become a fan of pork dishes, like vindalu, pork fry etc..  still i would say my recipe cannot be compared with her because she is blessed with  real kaipunyam..

I am sure you will try it once and become your favorite

ingredients are as follows.

• Pork -1kg
• Turmeric -1/2tsp
• Pepper powder -1ts
• Salt - to taste
• Small onion - 10 to 15
• Mustard seeds- 1tsp
• Fennel-1/2tsp
• Black pepper + 1tsp
• Chilly -3nos
• Ginger-3 small pieces
• Garlic-1 pod
• Cardamon -4
• Cloves-5
• Cinnamon -2 small pieces
• Chilly powder - 2tsp
• Vinegar- as required(1/4 cup)

Pork Vindhalu can be done in two steps

• Preparing masala and add raw meat into it and cook well.
• Presurre cook the meat and then add into to masala, this will save your time.

Here to save time and gas,  i took the second option. ☺

Wash meat thoroughly and add a little turmeric, pepper powder and required salt, mix well. Pressure cook until it is nicely cook. It may need 3-4 whistle as pork doesnt need to cook much as compared to beef.

While cooking pork, we can prepare its masala .

In a mixer's small jar, add dry spices like Cardamon , Cloves, Cinnamon , mustard seeds, fennel seeds pepper and grind it to get nice powder.

Now we need to grind onions and other spices, so it is better to take the big jar of the blender. Add Onions, Garlic, chilly and add a little vinegar to make it smooth paste, 

Once the spices blend well, add the ground masala into the paste along with chilly powder, add little more vinegar to blend it smoothly.

Heat oil in a heavy bottomed pan, or mud pan , add the blended masala and saute well for few minutes.

Once it is done and the raw smell of masala disappears, add cooked pork with stock into the masala and let it boil for some time. The gravy will start thickening.

Check for the sourness and salt taste and vinegar if needed .

Add curry leaf and pork vindhaloo is ready. This vindhaloo can be kept for few days without refrigeration.

The same recipe can be used for making Beef Vindhalu.

Hope you will ike this recipe. Expecting your comments