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Tuesday, May 27, 2014

Mutton Varutharacha Curry ( Goat Meat in Roasted Coconut Gravy)


Ingredients:-
Mutton (with bones , cut into pieces) - 1 kg
Small onion - 10-15 nos
Tomato - 1 big
Green chillies - 3 nos
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Bay leaf - 1
Cumin seeds - 1 tsp
Curry leaves - few
Vinegar - 1 tsp
Salt to taste 
Oil



To Roast and Grind:-
Grated coconut - 1 cup
Garlic pods - 5 or 6 nos
Curry leaves - few
Corainder seeds - 1 tsp
Peppercorn - 1/4 tsp
Fennel seeds - 1 tsp
Cardamom - 1
Cinnamon stick - 1
Shallots - 5-6 nos
Oil - 1 tsp



Preparation:-
  1. Place the mutton pieces in a pressure cooker along with  salt ,turmeric powder and water. Cook until mutton is done. Keep aside.
  2. Heat oil in a pan, add all the ingredients given below " To Roast and Grind". Saute until coconut turns golden brown.  Let it cool and Grind this to a smooth paste with adding water. Keep aside.
  3. Heat oil in a kadai/wok, add Cumin seeds, bay leaf, Ginger garlic paste , green chilli , curry leaves and onion. Saute until onion turns golden brown.
  4. Add tomatoes and saute till it turns mushy.
  5. Now add cooked meat and saute for 4-5 mins.
  6. Add grounded coconut paste, Red chilli powder, coriander powder and turmeric powder and salt and mix well. Saute for about 2-3 mins.
  7. Add  water and  vinegar and mix well. Bring this to a boil and reduce the heat to medium. 
  8. Turn off the flame when the gravy is thick.
  9. Serve hot with steamed rice, Briyani, Ghee rice , Dosa etc. 

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