Mutton Varutharaicha Curry
Traditional South-Indian Preparation(a Variation)
Recipe by christy gerald of Dubai, AE
This Mutton Preparation uses Cocunut sauted(with very little oil or without oil) first, then pasted.very tasty Hotel-style but home-preparation.Try and post your comments.
Ingredients
non vegetarian
6 servings
- Mutton - 2 cups
- coconut - 1 cup (grated)
- bellary onions - 2 no.s (finely chopped)
- tomatoes - 2 no.s(finely chopped)
- chilli powder - 2 tsp
- dhania powder - 1 1/2 tsp
- turmeric powder - a pinch
- pepper(freshly ground) - 1 tsp
- cummin seeds - 1/2 tsp
- saunf or fennel seeds - 1/2 tsp
- ginger - 1 inch size
- garlic - 6 cloves
- salt - to taste
- refined oil - 2 tbsp
- finely chopped coriander leaves - 2 tsp
- chopped curry leaves - 1 tsp
Directions
- saute the grated cocunut , fresh pepper powder and dhania powder in a kadai without oil for 4-5 mins.then paste it together with cumin seeds and fennel seeds.
- prepare fresh ginger-garlic paste.
- Heat the refined oil in a kadai, then put choopped onions,then curry leaves , then put ginger-garlic paste and saute for 2 mins.
- Then put turmeric powder , chilli powder and half -chopped coriander leaves and saute well.
- When oil begins to separate , put the cleaned mutton pieces and mix well then add the coconut paste(varutharaicha), salt and chopped tomatoes .
- Pressure cook for 15-20 minutes or upto 7 whistle.
- Garnish with chopped onions and coriander leaves.
- Serve hot with rice or idlis or chapathis.