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Roast
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It is a typical kerala style mutton dry curry with a palatable flavor of fresh peppercorns , garlic and other spices. The word “Ularthiyathu” is a Malayalam word, which means slow cooked and then dry roasted.
Ingredients:
Mutton - 1 kg, cut into medium pieces
Red Pearl Onions - 20 Nos, sliced
Finely chopped Ginger - 2 tbsp
Finely Chopped Garlic - 4 tbsp
Green chillies - 2-3 slit
Thin Coconut bites - ¼ cup
Curry leaves - 1-2 sprig
Garam masala powder - 1tsp
Pepper Powder - ½ - 1 1tsp
Coconut oil - 3-4 tbsp
Water - ½ cup
Salt to taste
For Marination:
Turmeric powder - ½ tsp
Coriander powder - 1tsp
Red chilly powder - 1 ½ - 2 tsp
Garam masala powder - ½ tsp
Fennel seed Powder - 1 tsp
Pepper powder - 1 tsp
Ginger-garlic paste - 2 tsp
Curry leaves - 1 sprig
Lemon juice - 1 tbsp
Salt - 1 tsp
Directions :-
Initial Preparation:
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Clean and wash the mutton pieces. Drain the water completely.
Marinate the mutton pieces using the ingredients mentioned in 'For marination' and set aside for 15-20 minutes.
Add the marinated mutton pieces and ½ cup of water in a pressure cooker. Mix well and cook for about 4-5 whistles or until the mutton is cooked well.
Remove from heat and let sit until the pressure is settled down.
Mutton Dry Roast Preparation:
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Heat coconut oil in a heavy bottomed wide pan and add in coconut bites and fry until slightly golden in color.
Then add the sliced pearl onions, green chillies, curry leaves and saute until the onions become translucent.
Add in the chopped ginger, garlic and saute until the onion turns light brown in color.
Add the cooked mutton pieces along with gravy and combine well. Adjust salt.
Cook until the water content evaporates completely on medium heat. Stir occasionally.
Then add in 1 tablespoon of coconut oil, garam masala, pepper powder(adjust according to your taste) and mix well.
Fry until the mutton pieces become dark brown in color.
Serve hot with Palappam, Idiyappam, chappathi or rice..
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