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Erachi perallen (Mince meat)

Erachi perallen (Mince meat) is a popular Indian Curries
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Serves 6
Rated 3 based on 100 votes


1/2 kg - minced Meat

2 tbsp. - oil

1 sprig - Curry leaves

1 tsp - salt

2 or 3 green chillies, cut very fine

1 cm cube - ginger, cut very fine

2 large onions, cut very fine

1/2 tsp - Mustard Seeds

1/4 tsp - Urad Dal

Spices to be ground to a paste:

1 cup - grated Coconut

2 or 3 Cloves of Garlic

2 Green chillies

1/4 tsp - Turmeric powder

Spices to be roasted and powdered fine:

1/2 tsp - coriander

1/2 tsp - cumin

1 cm - Cinnamon

1 or 2 Cloves

5 or 6 aniseed


  1. Heat oil. Season with mustard and urad dal. Add onion, ginger and chillies. Fry until onion is cooked but not brown.
  2. Add minced meat and mix well. Add salt. Lower heat and cook until meat is well done. Add a little water if necessary.
  3. When the mince is almost dry, add the coarsely ground paste and curry leaves. Mix well and cook covered for 3-4 mins.
  4. Add the powdered spices. Stir well and fry until the mince is completely dry.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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