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Erachi perallen (Mince meat)

Erachi perallen (Mince meat) is a popular Indian Curries
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Serves 6


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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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.

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