About Meat Vinthalu

Meat Vinthalu (also known as Vinthalu Irachi, Vinagiri Irachi, or Kerala-style Vindaloo) is a bold, tangy, and spicy non-vegetarian curry from Kerala Christian cuisine. This dish is quite popular in Kochi and among Syrian Christian and Anglo-Indian communities. Tender meat, sometimes a mix of two meat types, is generally used for preparing this traditional dish. This dish traces its roots to the Portuguese “carne de vinha d’alhos” (meat in wine and garlic). When it was adapted to Kerala cuisine, some local ingredients also formed a part of this recipe.

Vinthalu dishes, in general, refer to Kerala adaptations of the Portuguese-influenced Vindaloo, where vinegar is an important ingredient. A generous amount of vinegar is used in the cooking of meat, similar to the bitter gourd Vinthalu recipe. For a spicy taste, vibrant colour, and mild heat, ingredients like garlic, ginger, Kashmiri red chilli powder, pepper, and basic spices are used, with variations.

The recipe has simple ingredients, and no tomatoes, tamarind, or heavy vegetables are normally added. A pickle-like non-vegetarian dish, Vinthalu is intensely flavourful with a sharp vinegar tang. This dish is prepared in Kerala Christian households, especially during Christmas and Easter feasts, where it is served alongside a main course dish.

Meat Vinthalu

Ingredients for Meat Vinthalu:

  1. Meat (of your choice) – 900 gm
  2. Salt – 1 small spoon
    Pepper powder – 1/2 small spoon
  3. Oil – 3 big spoons
  4. Onion – 1, chopped fine
  5. Garlic – 3 cloves, chopped
  6. Garam masala powder – 2 small spoons
    Cumin seeds – 2 small spoons
    Chilli powder – 1 small spoon
    Turmeric powder – 1 small spoon
    Mustard paste – ½ small spoon
    Ginger paste – ½ small spoon
    Cinnamon powder – 1/2 small spoon
  7.  Tomato paste – 2 big spoons
  8. Apple cider vinegar – ¼ cup
  9. Meat stock – 1 cup

How to prepare Meat Vinthalu?

  1. Clean meat and cut into 2-inch square pieces.
  2. Add salt and pepper to the meat pieces, and marinate well.
  3. Heat oil in a large pan and fry the meat pieces for about 6 minutes until both sides turn brown.
  4.  Add the onion and sauté it on a low flame for 15 minutes.
  5. Add garlic and sauté for 2 minutes.
  6. Add ingredients listed as 6 and sauté till a pleasant aroma comes out.
  7. Add tomato paste, followed by vinegar, and put on high flame.
  8.  Keep stirring and allow the contents to boil well.
  9. Keep adding stock when the contents stick to the bottom.
  10.  After the full stock is added, reduce the flame and cook for 20 minutes.
  11. Serve hot with rice or perotta.

Courtesy: Vanitha Magazine April 30 – May 13, 2022

Also read a few mutton recipes. Click on the images in the gallery to read.

 

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