Tuesday, 8 January 2013

Vinagiri Erachi / Vinagiri Beef / Vinegared Beef

I am very excited about my first post. I wanted to post something rare and different. Suddenly I thought of this recipe and I think this is the right one. 

This, as I said before is a typical Kochi recipe coz i haven't heard about it from anyone else. Rather I should  mention it as my family recipe. I learnt it from ma Mom but my grand mom is a specialist of this dish.

My husband, Arun, hails from a place called Pathanamthitta which is about 3 hours drive from Kochi. Our food habits are quite different. We are newly married, so as like any other wifey I thought I'll impress him with a new recipe. He loves beef n there wasn't a second thought. I started searching the recipe for Vinagiri Erachi (Vinagiri is the malayalam term for Vinegar and erachi means Meat). To my surprise I did not find any post. There I ended up in a decision, if at all I start a blog of my own, Vinagiri erachi will be my first post. Finally I called up ma Granny for her masterpiece n I accomplished ma mission. Arun loved it!!!!! n I was happy :-) 

This is a very simple n yummy recipe. Try it n u'll love it for sure.

Here comes the first ever post of Vinagiri Erachi on the web and the first post of ma blog. :-)



      Bowl 1:

  1. Beef (Sliced in to thin 1’’ square pieces)  :   ½ kg
  2. Onion  : 1 big, chopped thin
  3. Green chilly  : 3, Finely chopped
  4. Yellow mustard : ¼ tsp
  5. Garam Masala : ½ tbsp
  6. Vinegar : 2 tbsp
  7. Curry leaves : 2 sprigs
  8. Oil ( I used coconut oil) : as required to saute
  9. Salt : to taste  

      Bowl 2 :

  1. Kashmiri Red chilly powder : 2 tbsp
  2. Turmeric powder : ½ tsp
  3. Garlic : 15 cloves
  4. Ginger : 1.5’’, finely chopped


  1. Grind the ingredients of Bowl 2 to a smooth paste with 4 tbsp of water.
  2. Crush the mustard and add it to the paste.
  3. Add the smoothened paste along with crushed mustard, onion, green chilly, curry leaves, salt and 1 tbsp of coconut oil to the sliced meat and combine well with your hand.
  4. Pressure cook by adding very little water(5 tbsp) for 3 whistles and then simmer it into 10 minutes.  Turn off the stove and wait till the pressure is released.
  5. Open the lid and cook further with vinegar till the water evaporates completely.
  6. Add garam masala and stir well. Adjust the salt if required.
  7. Finally, turn off the stove and drizzle 1 tbsp of coconut oil, a sprig of curry leaves and close the lid to lock the flavour.
  8. Serve Hot


Ritu J. Rose

  • Beef should be sliced into beautifully thin square pieces.
  • Usually it does not require to add water while pressure cooking this dish. To be on the safer side you can add very little water but make sure that you cook the meat till the water evaporates totally. It is not a totally dry recipe as regular beef fry but a moist recipe with a consistency of pickle. I usually do not add water. 
  • You can use any oil but to get an authentic Kochi style vinagiri erachi, use coconut oil.


  1. one of my new yr resolutions (cooking diff flavors of India).....ritu u just made it possible.
    i will definitely try this one.
    happy new year once again :)

  2. Thank you Kinchuk. Thats a great resolution.Please share some of your successful recipes especially Momos.:-) Hope you like it. Do let me know. Happy new year :-)

  3. wow! I have never had this curry and don't think that I know of any beef curry with yellow mustard in Kerala. How awesome to learn something new everyday through the Kerala Kitchen fb group!

  4. Thank You Rose. I was quite surprised to find that even the new gen kochi people were also not aware of this recipe. Please let me know if you liked it.

  5. this is a very interesting recipe, bookmarked for trying!! u dun seem to have the followers tab, do add that on... :)

  6. Thank you Rafeeda. Please let me know if you liked it. I do have a FB page. I have added followers tab. Thanks for ur suggestion and interest.

  7. looks creamy and delicious...never had this curry..looks like a Goan dish....will definitely try it on Easter.hope this goes well with Palappam....

  8. Thank You Sini. It is not a creamy dish. So I doubt if it will go with palappam. It goes best with rice, moru kachiyathu, chapathi etc.
    Please let me know if you liked it. Thanks again


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