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DISH NAME : ATTIRACHI VARUTHARACHA CURRY (MUTTON IN ROASTED COCONUT GRAVY)

  • Origin : KERALA
  • Category : BEEF, MUTTON AND PORK
  • PRINT

Description

This is an authentic kerala mutton recipe. A little, spicy, rich, thick gravied dish.

Note

1) I f you do not have coconut vinegar, add apple cider, but reduce qty to half.
2) If the curry is too spicy for your preference, reduce no. of chillies & avoid pepper in tempering. Ideally adding pepper in tempering gives an amazing flavor.
3) If cardamom is not crushed it will splutter, when hot.
4) I used pressure cooker to cook mutton. Watch out for mutton to be cooked, as tenderness determines the cooking time.

  Servings 
Quantity Name
To roast & grind
0.5  CupCoconut,grated
1  Tbsp.Corriander seeds
3  No.sDry red chillies
2  No.skashmiri chillies
1  Tsp.Black pepper corns
1  Tsp.Fennel seeds
1  Cm.Cinnamon
4  No.sShallots
4  No.sGarlic cloves
1  SprigCurry leaves
3  No.sCloves
3  No.sCardamom crushed
Gravy
1.5  DozenOnion chopped finely
2  Tbsp.Ginger crushed
1  Tbsp.Garlic, crushed
1  Tsp.Chilli powder
1  CupTomato chopped
1  Tsp.Coconut vinegar (optional)
3  Tbsp.Coconut oil
0.5  Tsp.Garam masala powder
0.5  Tsp.Turmeric powder
  To TasteSalt to taste
Tempering
2  Tsp.Coconut oil
6  No.sShallots sliced
2  SprigsCurry leaves
1  Tsp.Pepper corns coarsely crushed
1  Tsp.Garam masala powder
4  ClovesGarlic sliced
MUTTON VARUTHARACHA CURRY (MUTTON IN ROASTED COCONUT GRAVY)
1  Tsp.Salt
1  Tsp.Turmeric powder
0.5  Gms.Mutton (cut into 1 1/2 pieces)

Method

1) Add turmeric & salt to mutton & keep aside for 15 minutes . Meanwhile dry roast ingredients.Drain out the water that oozes from mutton.
To roast and grind:-
2) Heat oil. Add coconut, shallots and garlic & fry till it slightly turns crisp & turns to brown lightly.
3) Add chilli, peppercorns, cloves, cardamom, cinnamon, curry leaves & fennel till all the ingredients are roasted well & coconut turns light brown color. It will turn darker after some time.
4) Remove from fire & let it cool slightly.
5) While still warm, grind to a fine paste, preferably without adding water. The oil in coconut will turn the paste to a watery form.
Keep it aside.
Gravy :-
6) Heat coconut oil in a vessel/ pressure cooker.
7) Add onions & fry till golden brown.
8) Then add ginger & garlic crushed. Cook till raw smell of ginger-garlic goes.
9) Add in chilli powder, turmeric powder & then tomato & salt. Cook till tomato turns soft & pulpy.
10) Add 1 cup of water & mutton 7 garam masala powder & cook on a low flame till mutton is cooked.
11) Now add 1/2 cup of water to roasted coconut paste, mix well & add to cooked mutton. Cook again on low flame for about 10 minutes till all the flavors are absorbed.
12) Add in vinegar, if using.
Tempering:-
13) Heat coconut oil.
14) Add shallots, garlic & curryleaves & fry till garlic & shallot are brown. Switch off flame.
15) Add pepper ground and garam masala powder. Pour this to the curry. Cover with a lid. Keep for 10 minutes.
16) Serve hot.

Serving Suggestions

Serve hot with rice, pulao, ghee rice, naan, chapathy, neer dosa, appam etc.