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Traditional Kerala Pork Ularthiyathu(Pork Stir Fry) Quick & Easy Recipe

Updated on June 27, 2014

Kerala Pork Ularthiyathu

For special events like Easter or even Christmas, meat is definitely an unavoidable dish within Kerala Christian houses, especially Erachi Ularthiyathu / Meat stir fried. It is really because whenever I make meat, it won't last long enough to take images and also regarding such common quality recipes I have thought about the need to post as almost everyone knows how to make it. But nowadays I have been getting many demands for such recipes and hence I will make it a point to post people common Kerala tested recipes. If you have such requests do let me know.

How Good Is The Food...

4.2 stars from 5 ratings of Kerala Pork Ularthiyathu

Pork is a complete favorite of my own. I know lots of you may become thinking while perusing this as to how I could possibly think about eating Pork during Lent. Every household has their personal way of creating erachi ularthiyathu and also this is how many of us make it in your house. If you really are a Pork lover perform try this and revel in it with grain,appam, chapatti, bakery or as a short eat with your chosen brand of odd/brandy/whiskey/toddy like an accurate Achayan (Malayalam Religious guy) way.

Pork Ularthiyathu

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves four people
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Pork – 1 kilogram, cut in in order to cubes and cleaned out

Coconut slices / Thengakothu – ½ cup

Onion-2 big, sliced

Pearl onions / Chumannulli – ½ cup sliced

Ginger, minced – 1 ½ tbsp

Garlic minced – 1 ½ tbsp

Green chilies -a few sliced

Homemade Erachipodi / Meatmasala -three to four tbsp (OR you can add 1 ½ tbsp chili powder, 1 ½ tbsp Coriander powder, ½ teaspoons- Turmeric powder, 2 tsp- Pepper powdered, 6 cardamoms, 6 cloves, 3 by 1” piece Ceylon cinnamon sticks all pulverized together)

Curry leaves– few

Mustard seed – 1 tsp

Oil- 2 to three or more tbsp

Salt in order to taste

  1. High temperature 2 tbsp essential oil in a pressure cooker and spattering mustard seeds.
  2. Put coconut pieces / thengakothu and stir fry until pieces are mild brown
  3. Add sliced onion, pearl onion, ginger, garlic along with curry leaves; stir fry until, the onions become golden darkish.
  4. Reduce flame and add erachi podi / meat masala and sauté ensuring the powder does not burn.
  5. Put cleaned pork bits and continue soul-stirring until masala cover pork pieces. Increase ¼ cup of domestic hot water and pressure cook the pork pertaining to 3-4 whistles on low flame or before meat is grilled well.
  6. Once the steam vents out open the lid and check when the pork is grilled well.
  7. Now about medium heat, prepare the meat items until the oozed out drinking water is completely dried up, stirring in between. Turn off the flame.
  8. At this aspect you can cool the pork and store it inside the fridge and mix fry it when needed. You can store this up to at least one week.
  9. For mix frying, heat staying oil in the non-stick container add cooked pork pieces and stir fry well till pork is browned. If needed moisten oil while blend frying.
  10. Some like really dried up fried meat, thus stir fry according to personal taste. We personally don’t like the beef too dry.
  11. Because we prefer damp meat I sometimes add one chopped up onion in your oil, stir fry for a second and add a smaller tomato and adding meat and stir fry. This humid pork fry will go very well using chapatti, palappam, vellayappam and dry out version goes nicely with rice and bread.
  12. Serve well nicely garnished.

Kerala Pork Ularthiyathu

Nutritional Facts

Nutrition Facts
Serving size: 100g
Calories 115
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 2 g10%
Unsaturated fat 3 g
Carbohydrates 4 g1%
Sugar 2 g
Fiber 1 g4%
Protein 10 g20%
Cholesterol 90 mg30%
Sodium 427 mg18%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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Pork Stir Fry

Western Style Pork Stir Fry



• 450g boneless pork chops, pounded evenly and cut into huge pieces

• Seasoning

• 1/4 teaspoon Oriental five spice

• A single teaspoon garlic granules

• 1 tsp salt

• 1 teaspoon white pepper

• a single large egg, defeated

• 2 teaspoons corn flour

• 125ml oil

• 1/2 tablespoon fine chopped red chilies

• 3 tbsps finely chopped garlic oil

• 1 medium onion, diced

• 1/3 teaspoon salt

• One particular green capsicum, diced (optional)

• one teaspoon white capsicum

• 1/2 teaspoon seasoned salt

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Prep: 15min › Make:10min › Ready throughout:25min

1. In a bowl, mix with each other the five spice, garlic granules, saltiness and white capsicum. Use to time the pork. Enable sit for your five minutes.

2. Coating the pork parts in egg, and then dip into corn flour. Set on the plate and cool for 10 units.

3. Heat a huge frying pan using 125ml oil over high heat. Skillet-fry the pork until they are crisp, 2-three or more minutes. Reduce heat to medium and also continue to cook until done, 2-3 minutes. Schedule, leaving 2 teaspoons oil inside pan.

4. High temperature the pan over high heat along with stir-fry the particular chilies and garlic clove until fragrant, only two-3 minutes. Stir in the onion and salt, prepare until soft, a couple of-3 minutes. Include the green pepper and pepper, wake until the combination is dry. Increase the pork, experienced salt and combine well. Serve.


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