Google+ Spices in the Cookie Jar: Nadan Kerala Erachi Achar / Beef Pickle


Tuesday, April 15, 2014

Nadan Kerala Erachi Achar / Beef Pickle

When I think of beef pickle, the first thing that comes to mind is my hostel days. This pickle was a saviour to me and my friends from many boring, tasteless hostel meals. Needless to say this goody never used to last very long. ;) My love for pickles especially non-veg is ever lasting and W loves his pickle too, so I decided to make some last weekend. And since winter is almost upon us here in Melbourne, this will be a nice addition to my pantry for those really cold days when I am in no mood to cook elaborate meals. This recipe is similar to the way my mom makes her pickle but I have made a few changes. So, here goes my recipe for nadan erachi achar...


To marinate:
  • Beef - 1/2 kg
  • Ginger garlic paste - 1 tsp
  • Turmeric - 1/4 tsp
  • Kashmiri chilly pdr - 2 tsp
  • Garam Masala - 1/2 tsp
  • Water - 1/4 cup
  • Vinegar - 1 tsp
  • Salt to taste
To fry:
  • Oil - 2 tbsp
To make pickle masala:
  • Sesame oil/gingelly oil - 1/4 cup
  • Mustard seeds - 1/2 tsp
  • Garlic - 1/4 cup julienned
  • Ginger - 1/4 cup julienned 
  • Ginger garlic paste - 1 tsp
  • Green chilly - 5 chopped (use as per your taste)
  • Fenugreek pdr - 1/4 tsp
  • Nutmeg pdr - a big pinch 
  • Bay leaf - 1 small
  • Dry red chilly - 2
  • Curry leaves - a handful
  • Kashmiri chilly pdr - 2 tbsp
  • Beef stock - 1 cup
  • Vinegar - 1/4 cup (adjust as per your like)
  • Sugar - 1 tsp
  • Achar masala/garam masala - 1/4 tsp
  • Whole Black peppercorns - 1 tsp crushed 
  • Salt to taste (the beef stock has salt, so check before adding more)

  1. Clean and cut the beef into small cubes. Marinate the beef with ingredients to marinate and keep it aside for 30 mins
  2. Pressure cook on medium flame for 2 whistles or until done and let the pressure escape before opening. 
  3. Drain into a colander and reserve the stock for making the pickle masala. 
  4. Heat 2 tablespoons of oil and fry the pressure cooked beef till it's nicely browned on all sides.
  5. In another pan heat the sesame oil and pop the mustard seeds followed by the julienned garlic. When the colour starts to change add the julienned ginger, chopped green chilly and ginger garlic paste, saute till the raw smell disappears. 
  6. Mix the fenugreek powder, nutmeg powder, bay leaf, dry red chilly and curry leaves, toss for a few seconds.
  7. Add the kashmiri chilly powder and stir for a minute and let everything come together. Pour 1 cup of the reserved beef stock along with the vinegar and bring to boil.
  8. Toss the fried beef pieces into the pickle masala and combine well. Add the sugar, achar masala/garam masala, crushed black pepper corns and salt into the pickle and mix well.
  9. Allow the pickle to cool down and check salt and pepper, adjust if necessary. 
  10. Store the pickle in a clean, dry, air-tight ceramic or glass bottle. 
  • Always use dry spoon to take the pickle, this will increase the shelf life of the pickle. 
  • Also you can add a couple of tablespoons more of sesame oil that is heated and cooled to keep it longer.
  • I would recommend that you keep the pickle refrigerated in humid climate.
  • To make more gravy, add more stock and vinegar. If there is no stock left then heat water and vinegar (as required) together, cool it and add to the pickle little by little. 
  • You can reduce the quantity of kashmiri chilly and use normal chilly powder. 


  1. mouthwateringggggggggggggg..yummmmmmmmmmmm:)

  2. Pickle sounds yum to me....Never tasted beef pickle...though i tasted fish and chicken one at a friends place.....thanks for sharing...

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