Mrs. Kitty Belliappa’s onakk yerchi barthad and onakk yerchi curry
Dry fried smoked pork
Ingredients:
- Smoke dried pork 250 gm (chop into smaller pieces if required)
- 1 onion – thin long slices
- 2 green chillies – long slice
- Curry leaves – few
- 1 tomato – chopped
- Salt – to taste
- Red chilli powder – ½ tsp
- Turmeric – ¼ tsp
- Garam masala – ½ tsp
- Kachampuli – ¼- ½ tsp
- Oil – for frying – as required
Procedure:
Wash the dried pork in hot water. Cook it in a pressure cooker (let it cook for about 3 whistles) and keep it aside after draining the water. Take oil in a frying pan and let it heat up under a slow flame. Add chopped onion, green chillies, curry leaves, tomato, salt, chilli powder, garam masala, turmeric and kachampuli and fry it for a minute while stirring it. Add the pork and mix it well. Let it cook for about 5-10 min. Garnish with coriander leaves.
Dried Pork Curry
This needs a masala to be prepared first.
Masala
Ingredients
- Coconut – ½, grated
- Coriander powder – 2 tsp
- Onion 1 – chopped
- Garlic – 2 pieces
- Jeera – ¼ tsp
Preparing the masala:
Grind the above ingredients into a fine paste and keep it aside
Curry:
Ingredients
- Dried pork – 250 gm
- 1 onion – thin long slices
- 2 green chillies – long slice
- Curry leaves – few
- Oil – for frying – as required
Procedure:
Wash the dried pork in hot water. Cook it in a pressure cooker (let it cook for about 3 whistles) and keep it aside (don’t drain the water). Heat the oil in a pan/vessel (you will be preparing the curry in it – so choose the size accordingly). Add all the ingredients (except pork) and fry for a few minutes, while stirring occasionally. Add cooked pork and additional water (if required). Cook until it boils. Garnish with coriander leaves.
April 26, 2014 at 5:45 pm
I’d appreciate if you could let me know how to dry and smoke pork please. Thanks.
April 28, 2014 at 7:42 pm
Hello Jean,
In Coorg, onakk yerchi (dried meat ) was traditionally made by mixing fresh meat with spices and salt, then placing it in a basket that was suspended at a height over a wood fired stove to dry. This is a slow process, and one in which the smokey flavour develops gradually as the meat dries. If you would like to taste some that is made in this manner, do contact coorgshoppe.com- they have some excellent dried pork.