Mutton Varutharacha Curry/ Mutton in Roasted Coconut Gravy
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It is a typical traditional Mutton curry.This curry is a combination of roasted coconut paste and all spices. This spicy and delicious curry goes perfectly with appam, idiyappam, and rice....
INGREDIENTS
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Mutton -500 gms
Onion - 3
Tomato -1
Garlic - 1 tbsp crushed
Ginger -1 tbsp crushed
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Kashmiri dry red chilly- 10
Cloves -4
Fennel seeds - 1 tsp
Cardamom - 3
Cinnamon - 1 inch piece
Grated coconut - 1 cup
Curry leaves - 2 sprig
Coconut oil - 3 tbsp
Shallots -5 finely sliced
Salt- to taste
Green chillies - 3 split in length wise
Corriander seeds/powder- 2 tbsp
Potato - 1 cubed( optional)
Method:
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Clean and wash mutton pieces, and place in a pressure cooker along with turmeric powder, pepper powder, salt and required water to cook mutton. Cook for about 5 minutes after 2 whistle, switch of the flame and let it cool naturally.Keep it aside.
In a thick bottom frying pan, dry fry cardamom, cloves, fennel seeds, cinnamon, kashmiri chillies and coriander seeds roast well in a medium low flame.
Now add the grated coconut and stir continuously maintain the heat in medium low. Fry till the coconut turns golden brown, do not burn it.
Turn off the heat and allow it to cool down. Once cool, grind it into a fine paste by adding little water.
In other pan, add 2 tbsp coconut oil fry the cubed potatoes( half cook) keep it aside . In same pan saute ginger and garlic in coconut oil ,then sliced onions and green chillies. When the onions turns to light brown add the chopped tomato and saute for a minute.
To this add cooked mutton along with cooked water ,allow it to boil. Then add fried potatoes. Transfer grounded coconut masala paste to it. Adjust salt and combine well. Cook in low flame.
For tempering heat coconut oil in a pan, add shallots, curry leaves and 2 dry red chillies. Fry until shallots turn brown and pour tempering over the curry and mix well. Keep the pan close and rest for 10 minutes. Ready to serve ..
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