Keema Achar


Keema Achar

Yummy keema pickle
Prep Time 30 mins
Total Time 30 mins
Cuisine Kerala
Servings 6 people



  • Wash the minced meat nicely and drain.
  • Grind together cinnamon, cloves, cummin seeds, chilly powder, turmeric powder in little vinegar. Keep this mixture aside.
  • Take 2 tsp of the ground chilly mixture and add required salt. Apply on minced meat and allow it to marinate for 30 minutes.
  • After marination, add 1/2 cup water and cook in low heat until water has evaporated completely.
  • Take a pan and pour 150g groundnut oil. Heat the oil and fry crisp the cooked minced meat.
  • Remove from oil and keep aside.
  • Pour the remaining oil into a wide bottomed pan. Heat the oil and fry the sliced ginger.
  • Add garlic and green chillies and cummin seeds. Saute and add remaining ground chilly mixture.
  • When oil accumulates on top, add 1 1/2 cup warm water. Add required salt.
  • Boil the mixture and when gravy has acquired the desired consistency, lower the heat and add fried keema, remaining vinegar, garlic paste, ginger paste and cummin seed powder.
  • Cool keema achar and preserve in glass bottles.
  • Tips: 1)Make sure that oil floats on surface of pickle.
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