Beef Pickle aka Irachi Achaar

Recipe by
Total Time:
45-60 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg - beef cut into bite-sized pieces
  • 1/2 cup - ginger chopped
  • 1/2 cup - garlic chopped
  • 1 tsp - pepper powder
  • 1 heaped tsp - salt
  • 1/2 cup + 1 tsp - Kashmiri chilli powder
  • 1 tsp - turmeric powder
  • 1/4 tsp - fenugreek powder
  • 1 tsp - mustard seeds
  • 2 springs- curry leaves
  • 1 cup - vinegar
  • 1/2 cup - or more water
  • oil- as required

How to Make Beef Pickle aka Irachi Achaar

  • Combine the vinegar and water in a pan and bring to a rolling boil. Take off heat and let it cool. Keep aside.
  • Grind the ginger and garlic to make fine pastes. Keep aside.
  • Mix the beef with 1 tbsp each of the ginger paste and garlic paste, pepper powder, salt, 1 tsp chilli powder and 1/2 tsp turmeric powder.
  • Cook the beef in a pressure cooker or any other utensil till it is done. Cook further till all the liquid dries off.
  • Take a tsp of oil in a pan and heat it.
  • Tip in the cooked beef and stir fry for 2-3 minutes. Keep aside.
  • Heat another pan of oil (1/4 cup or more) and add the mustard seeds.
  • When they start to splutter, add the curry leaves followed by ginger-garlic pastes.
  • Saute till the pastes turn slightly brown in colour.
  • Lower the heat and add the chilli powder, fenugreek powder and turmeric powder and mix well for a minute.
  • Add the beef and stir well. Increase the heat. Stir for 2 minutes. Switch off heat and add the vinegar-water mixture and stir well. Let it cool completely. Transfer to dry and clean containers.
  • Recipe Courtesy: Mareena's Recipe Collections