Erachi Unakkiyathu / Sundried Beef with spices & Unakka Erachi Chammanthi Podichathu (Thoran)/ Dry Beef Chutney Powder

Unakka Erachi or Sun dried beef is a specialty of Kerala cuisine especially among Kerala Christians but not as popular as unakka meen / sundried fish that is easily available in shops. My grandmother and aunt used to sun dry beef and we used to always get a share of it. With that mom used to make these awesome side dishes that goes very well with boiled rice and kanji (rice gruel) which is undoubtedly an ultimate comfort food. Also these Unakka Erachi side dishes are excellent as short eats with alcohol and Kallu (Toddy)..... I am sure if I have any male readers, they will totally agree with me on this :).....

How to make Erachi Unakkiyathu / Sundried Beef

Cut beef into thin slices and marinate with salt for at least 1 hour. Wash well in several changes of water and keep it on a colander to drain. Keep this beef in single layer on a tray and keep under hot sun, changing sides in between. You need to dry this beef completely and it will take several days depending on the weather where you are living. It took only 3 days for me in Kuwait in the hot summer where the outside temperature is above 45°C. In Kerala it takes 2-3 weeks…. Always keep an eye on the beef as it will likely attract attention from hens, dogs, cats, crows etc…. I remember in Kerala my aunt used to thread the meat pieces on to a piece of jute thread and hang it on a cloth string to dry in fear of dogs and cats :D..... If well dried the unakka erachi can be stored for a long time.

Unakka Erachi Idichathu / Chathachathu / Ularthiyathu {Crushed Dry Beef with spices}

Ingredients and Method:
Heat little coconut oil in a pan and shallow fry the beef slices until it is light brown. Remove from heat and allow to cool and reserve oil. Crush and shred fried beef pieces in a mortar and pestle or mixer. Do not powder it.. You only need to crush it and shred with hand.

Chathacha Unakka Erachi / Crushed Dry beef – 1 cup
Chumannulli / Shallots – ¼ cup sliced
Green chillies 4-5
Curry leaves - few
Black pepper powder - to taste

Heat remaining oil in the pan and sauté shallots, green chillies and curry leaves until light brown. Add crushed beef pieces and stir fry for 2 minutes. Sprinkle some water and cover and cook on low flame until meat is soft and dry. Add black pepper powder to taste and remove from fire. Serve with boiled rice and pacha moru (spiced butter milk) and/or an excellent snack for a cocktail party :)....

Unakka Erachi Chammanthi  Podichathu (Thoran)/ Dry Beef Chutney Powder

Ingredients and Method:
Heat little coconut oil in a pan and shallow fry the beef slices until it is light brown. Remove from heat and allow to cool. Crush and shred fried beef pieces in a mortar and pestle or mixer. Do not powder it… You only need to crush it and shred with hand

Chathacha Unakka Erachi / Crushed Dry beef – 1 cup
Grated coconut- ½ cup
Chumannulli / Shallots – 10-12 sliced
Green chillies - 4-5
Turmeric powder-1/4 tsp
Red chilly powder – ½ tsp
Coriander powder – ½ tsp
Curry leaves - few

Grind coarsely coconut, shallots, green chillies turmeric powder, red chilly powder, turmeric powder. Add these along with crushed meat and curry leaves in a fry pan and stir fry for few minutes. Sprinkle some water, cover and cook until meat is soft. Remove from heat and serve with boiled rice and pacha moru (spiced butter milk) and/or another excellent snack for a cocktail party :)...

Notes: You can replace green chilly with dry red chilly.
Adjust amount of chilly and black pepper powder according to your preference. This is a spicier version.
Meat itself is salty, so do a taste test if adding salt.