MUTTON VARUTHARACHA KULAMBU

Mutton /Goat /Lamb (with bones) : 1 kg  (Cut into medium pieces)

Samll Onion: 1/2 cup 

Big onion : 1 

Tomato : 1 

Ginger garlic paste : 1 tbl spoon 

Turmeric Powder : 1/4 tsp 

Coriander Powder : 1 tbsp

Red Chilli Powder : 1 tbsp 

Oil : 1 tsp 

Curry Leaves : few 

Salt to taste

For roast and grind:

Grated coconut : 3/4 cup 

Whole Coriander: 1 tbsp 

Whole black pepper : 11/2 

Big onion : 1 sliced 

Ginger Garlic paste : 1 tbl spoon 

Green Cardamom pods : 3 

Cinnamon Stick : 1/2"

Fennel seeds : 1/4 tsp

Bay Leaves : 1

Curry Leaves : 1 sprig 

 

Method for Varutharacha Mutton:

1. Wash and cut mutton in to medium pieces, and place in a pressure cooker along with turmeric powder, ginger garlic paste , small onions ,little water and salt to taste; cook for about 8-10 minutes depends on the tenderness of the meat.

2. Meanwhile heat oil in a small frying pan and add all ingredients listed above 'To roast and grind'. Fry till the coconut turns golden brown. Remove from fire and let it cool. Grind the same adding little water till it become smooth paste.

3. In a large pan /kadai, add oil and sauté the sliced big onions onions, and curry leaves. Once onions turns to translucent and light brown. Add the sliced tomato and saute till it turns soft and mushy.

4. Add the cooked mutton and sauté for few minutes on high heat.

5. Now add the grounded coconut paste and mix well and sauté for another couple of minutes.

6. Add 2 cups of hot water and  Adjust the salt.Bring to a boil and reduce the heat to medium.

7. Cover and cook for 10 minutes or until the gravy turns dark brown in color and the gravy thickens.

8. Remove from the fire. 

9.Serve with Steamed rice, Ghee Rice, Pathiri, or even with Appam.

Notes :

The color of curry depends on how well you roast the coconut and spices.