UNAKKA IRACHI / DRY MEAT 200 gm

Preparation Instructions:
Marinate & Soak: Mix the meat with the specified quantity of the Chilli Powder and Coriander Powder. Add water as needed to form a thick marinade. Set aside to soak for 3 hours.
Rough Grind: After soaking, transfer the meat to a mixer/blender and pulse briefly (one quick rotation) to roughly break up and shred the meat.
Prepare Masala Base: Heat oil in a pan. Sauté the following ingredients:
Chopped Shallots (ചുവന്നുള്ളി)
Ginger
Garlic
Curry leaves
Salt (as needed)
Pepper Powder (കുരുമുളകുപൊടി) (as needed for extra heat)
Fry well until the shallots are golden brown.
Final Fry: Add the roughly ground meat mixture from Step 2 to the pan. Fry thoroughly until the moisture has evaporated and the meat is dark, dry, and crispy.
Serve your delicious Idiyirachi hot!

For smaller quantities, such as 200 grams of dried meat, you should use 1 teaspoon of Chilli Powder and 2 teaspoons of Coriander Powder. For larger quantities, specifically 500 grams of dried meat, the required spices are 2½ teaspoons of Chilli Powder and 5 teaspoons of Coriander Powder.