Beef Pickle ( Irachi Achaar)


  •   1 kg Beef cut into bite - sized pieces
  • 1/2 cup Ginger chopped
  • 1/2 cup Garlic chopped
  • 1 teaspoon Pepper powder
  • 1 teaspoon Salt - heaped (adjust acc to your taste)
  • 1/2 cup Kashmiri Chilli powder - (+ 1 teaspoon) (as per your tolerance)
  • 1/2 teaspoon + 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Fenugreek powder
  • 1 teaspoon Mustard seeds
  • 2 sprigs Curry leaves
  • 1 cup Vinegar
  • 1/2 cup Water (or more)


  •  Combine the vinegar and water in a pan and bring to a roling 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 tablespoon each of the ginger paste and garlic paste, pepper powder, salt, 1 teaspoon chilli powder and 1/2 teaspoon 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 teaspoon 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 chillli 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 of the day

Nov 162021