Friday, June 17, 2016

Varutharacha mutton curry Recipe | Mutton curry with dry roasted coconut masala | Goat meat curry with roasted coconut | Mutton in roasted coconut Gravy

I love varutharacha mutton or chicken curry than the normal curry because of the nice aroma that comes from the dry roasted coconut masala. I have already posted mom's varutharacha chicken curry, and I wanted to post this mutton curry too. This recipe has been tweaked a little from the original mom's recipe and it also came out well. The preparation process might be lengthy, but it is worth giving a try. Nothing is coming to my mind at the moment since I am rushing to finish this post before I pick Happy from playschool. So, without much delay let us move on to the recipe:
To Pressure Cook: 
Mutton(Goat Meat) - 300 grams 
Chilli Powder - 1 tsp 
Turmeric powder - 1/2 tsp 
Salt - as required 
To Roast and Grind: 
Coconut - 3/4 Cup(Shredded) 
Poppy Seeds(Kasa Kasa) - 1 tsp 
Fennel Seeds - 1 tsp 
Whole black Pepper - 1 tsp    
To Temper:  
Oil - 1 tsp 
Cloves - 2 
Cinnamon - 1 inch piece 
Bay leaf - 1 
Star anise - 1 
Cardamom pods -2 
For the Curry(Gravy): 
Onion - 1/2(Chopped lengthwise) 
Shallots - 10 
Potato - 1(small) 
Tomato - 1 large 
Green Chilli - 2
Ginger garlic paste - 1/2 tsp 
Chilli Powder - 1/2 tsp 
Turmeric Powder - 1/2 tsp 
Coriander Powder - 1 tsp 
1. Dry roast the items under 'To roast and grind' without adding any oil. Roast it until the coconut turns golden brown. Allow it to cool completely and grind it to a very smooth paste by adding water.
2. Meanwhile, pressure-cook the items under 'To Pressure Cook' for about 6 to 7 whistles or until the mutton is tender. Peel the skin of the potato and cube it. Chop the shallots, onion and tomato as well.

2. Now in a pan, add some oil and add the items under 'To temper'. Then add the chopped shallots and onion. Add a little salt and cook the onion until it is translucent. Then add the ginger garlic paste, slitted green chilli and cubed potatoes.
3. In a very low flame, cover and cook the potatoes. When the potatoes are half cooked, add the tomato, chilli powder, turmeric powder and coriander powder. Stir it occasionally and when the tomato is mushy add the ground coconut paste.
4. Finally, add the pressure cooked mutton along with the cooked water. Add water required for the gravy and adjust the salt. Allow the curry to boil for 10 to 15 minutes in medium flame.  
Sprinkle the chopped coriander leaves and switch off the flame. Serve it with Appam, Idiyappam, Idli/Dosa or steamed rice.
Points to remember:
  • After adding the mutton, allow the curry to boil for 10 to 15 mins so that the onion tomato masala, coconut masala blends well with the mutton.
  • The curry is little spicy since we are adding red chilli powder. green chilli and whole black pepper. So adjust the spiciness as per your spice tolerance.
  • Make sure not to burn the coconuts while roasting. Roast it in very low flame until it is crisp and golden brown.
  • Adding potato is optional, but I prefer it for mutton curry.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. varuthu aracha kuzhambu always tastes good:)looks so delicious


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