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Monday, September 03, 2018

Varutharacha Mutton Curry | Nadan Mutton Curry (Kerala Style)

Mutton is not a frequent visitor at my home and so I hardly have mutton recipes in my blog. I must say that we rarely buy mutton compared to all other meats as we don't have much fans of mutton at home though once in a while we all love it too. So,whenever I make mutton recipes its invariably the Kerala style recipes only like mutton stew, mutton curry or this roasted coconut type gravy. This roasted coconut type gravy is thick and can be served with steamed rice, ney choru (ghee rice) or any Indian staples. You can avoid adding the coconut too and can serve just before adding the roasted ground coconut paste,it does taste very good. However the roasted form adds the nadan(traditional) aroma to the curry. Do try this out and enjoy !

Preparation time ~ 30 minutes
Cooking time ~ 35 minutes
Serves ~ 5-6
Author ~ Julie

mutton 1/2 kg (500 gms)
onion 2 medium sliced
shallots / kunjulli 1 cup sliced
ginger garlic paste 2 tbsp
tomato 1 small chopped
turmeric powder / manjal podi 1/2 tsp
chilly powder 1 tsp
kashmiri chilli powder/ mulaku podi 1 tsp
coriander powder/ malli podi 2 tsp
garam masala 1/4 tsp
salt to taste
oil 2tbsp
curry leaves 2 sprig

to roast and grind 
grated coconut 3 tbsp
whole garam masala 3 cloves, 2 cardamom, 1 anise, 1" piece cinnamon
fennel seeds/ perinjeerakam 1 tsp

to temper
shallots 3 sliced
curry leaves a sprig

  • Wash the mutton really nice and rinse 3-4 times. Drain the water and keep aside.
  •  Heat oil in a thick bottomed pan and add the ginger- garlic paste. Saute until its lightly browned and then slide in the onion,shallots, curry leaves. Saute until its lightly browned(add a pinch of salt to fasten this process).
  • Add in the spice powders, chilli powder,turmeric powder,coriander powder and salt on low flame. Saute until the raw smell disappears and then add in chopped tomatoes. Cook the tomatoes till mushy.

  • Then transfer the mutton and cooked masala to a pressure cooker, mix well to combine. Add 1/2 cup water and cook for 3 whistles. Wait for the pressure to release and then open the lid,give a quick stir. Then add water( if required) and adjust salt. Close the lid and pressure cook again for another 3 whistles or till done( the cooking time may vary as per the mutton).

  • Wait for the pressure to relaese and then open lid. In the mean time,dry roast the coconut in another pan along with  whole garam masala, fennel seeds listed. Roast until the coconut is nicely browned. Switch off flame,leave to cool. Grind the coconut whole garam masala by adding water to a smooth paste.
  • Add this paste to the cooked mutton and simmer for another 4-5 minutes. Switch off flame.

  • In another pan, add oil and add shallots,curry leaves. Fry till the shallots turn slightly browned. Switch off flame and pour this over the curry. Keep covered and serve warm.

* If you have time, you can marinate the mutton with chilli powder,turmeric powder and salt for one hour. I sometimes do,sometimes omit this step.
* You can add coriander leaves(2 tbsp) too.
* The double cooking in a pressure cooker gives the mutton to quick properly,a careful watch to prevent overcooking and the onion masala is cooked so well that you hardly any pieces of onion.


Angie's Recipes said... Best Blogger Tips

It looks so good and if I ate lamb, I would dig right in now :-)

Gloria Fernandes said... Best Blogger Tips

I'm drooling here yummy curry

Rafeeda AR said... Best Blogger Tips

It's been long since I have had the varutharacha curry... looking at your gravy, I am salivating. Even in our home, mutton is rare though it is loved by all...

Sarah said... Best Blogger Tips

looks lovely, Julie. Do you think varutharacha gravy will be good with chicken? Im so bored of the usual chicken curry.

Julie said... Best Blogger Tips

Definitely dear.. it tastes much better than the usual chicken curry .. these days I too have taken a break from the usual chicken gravy n am doing the roasted coconut gravy version as broiler chicken in itself has no much taste unless it’s a nadan kozhi.