Pork Peralan and Tomato Raita


Peralan is a type of dish that does not have much gravy—not to say that this is a dry dish but somewhere in between. It is coated with the gravy—the meaning of ” perali” in malayalam. You can make a peralan with any protein–chicken, beef, pork, shrimp. Asha likes this dish soo much she asked me to bring it in my carry-on when we went and visited her this past week. This accompanied by Tomato raita, white rice, and chips is one of her favorite meals.

Pork Peralan

Ingredients:

2 lbs country style pork ribs (can get boneless or with bone) Cut into 1-2 inch squares

1 Large onion, sliced

3 green chilies, sliced

3 tsp ginger garlic paste or equal amts of sliced ginger and garlic

1/2 tsp mustard seeds

handful of curry leaves

1/4 cup sliced coconut-if available

Masalas

1 tsp Turmeric

1 tsp paprika

2 tsp cayenne chili powder

2 tsp coriander powder

2 tsp cumin powder

1 heaping tablespoon  meat/chicken masala

1 tsp garam masala

Salt to taste

Cilantro to garnish

METHOD:

Rinse meat well and let drain. In a large frying pan, add 1 tablespoon or so of oil, when hot add mustard seeds. After done popping add sliced onions and let brown, add curry leaves, ginger, garlic, green chillies and coconut pieces. Saute til softened then add salt and all the masalas…fry for a minute or so then add cubed pork pieces. Add a little water so it is not too dry. Cook on medium high  heat, uncovered for about 20-30 mts. Add little water occasionally if it looks like it is getting dry. When cooked add chopped cilantro.

Serve with white rice or chapathy.

Tomato Raita

1 large can of petite diced tomato (can use fresh, chopped tomatoes as well)

1 large container of plain Yogurt, beaten until smooth

1/2 tsp mustard seeds

1 large onion diced

2 tsp sliced ginger and garlic or paste

handful of curry leaves

2-3 sliced green chilies

1-2 dry red chilies

Pinch of cumin powder and asafoetida, chili pdr, turmeric

1 tbsp veg oil as needed

Cilantro leaves chopped, for garnish

METHOD

In a shallow fryinng pan heat oil and add mustard seeds, when done popping add onions, ginger, garlic, green chilies, curry leaves, red chilies and saute. Add salt to taste. Then add tomatoes and cook down well. May take 15 mts. You are trying to evaporate as much liquid as possible. Add cumin pdr, chili pdr, turmeric and asafoetida. Remove from stove and whisk in beaten yogurt gradually,  mixing constantly or else will curdle when it hits the hot tomato mixture. You may add a little water to make it less thick. Put back on stove and mix continuously until yogurt is warm to hot. Garnish with cilantro

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