First of, I should mention that this dish is not a gravy based one. Curry, in Southern India, does not mean gravy but rather stands for meat and this meat fry goes way back into my childhood, it was a constant at the table - be it lunch or dinner. There would always be arguments of who got the last piece or who gets to eat the slightly charred bits. It was always a challenge to get enough of it, especially when you have an older brother who loves the dish as much as you, actually, this fried recipe is a favourite of all who come to my parents' house.
The original way of going about it requires you to beat the meat to get it tender, that is why it is called Thatti, meaning beaten and Poricha which stands for fried. But these days I prefer to pressure cook the meat before I start the frying stage. Think I will leave the old way of doing things to my mother.
Ingredients:
Method:
3. Once the stock dries up is when the real work starts, after every 2 to 3 minutes you will see the meat starting to char at the bottom, at this stage scrap the bottom to make sure the meat does not burn. Keep repeating this, you can add a little more oil to make the scrapping easy.
4. Towards the end, as the meat turns a darker brown, you can add the ghee and continue frying till it reaches a very dry consistency.
5. Garnish and serve.
The frying part requires a lot of scrapping so be ready for some hand exercise. You could also use chicken, but the bird needs to be small, maybe about a Kilo. In the case of using chicken you can use drumsticks, wings et all as it adds more flavour.
I must add that this goes really well with a glass of beer and good company!
The original way of going about it requires you to beat the meat to get it tender, that is why it is called Thatti, meaning beaten and Poricha which stands for fried. But these days I prefer to pressure cook the meat before I start the frying stage. Think I will leave the old way of doing things to my mother.
Ingredients:
- Diced meat (boneless) - 500gms
- Chilli powder - 2 tablespoons ( can add more if you like it spicy)
- Turmeric powder - 1 teaspoon
- Salt - to taste
- Oil - for frying
- Ghee - 1 tablespoon (Optional)
- Curry leaves - 5 leaves to garnish
Method:
- Pressure cook the meat for 10 minutes with salt.
- In a heavy based Kadai, empty the contents of the cooker into it once the oil heats up.
3. Once the stock dries up is when the real work starts, after every 2 to 3 minutes you will see the meat starting to char at the bottom, at this stage scrap the bottom to make sure the meat does not burn. Keep repeating this, you can add a little more oil to make the scrapping easy.
4. Towards the end, as the meat turns a darker brown, you can add the ghee and continue frying till it reaches a very dry consistency.
 |
| This is the final few minutes, notice the charred bits I have scrapped off from the bottom and the colour has turned onto a dark brown. |
5. Garnish and serve.
The frying part requires a lot of scrapping so be ready for some hand exercise. You could also use chicken, but the bird needs to be small, maybe about a Kilo. In the case of using chicken you can use drumsticks, wings et all as it adds more flavour.
I must add that this goes really well with a glass of beer and good company!
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