Varutharacha Mutton Curry / Mutton in roasted coconut gravy

Varutharacha Mutton Curry Recipe

Ingredients (Serves 8 )

1. Mutton – 1.5 kg, cut into medium cubes

Turmeric powder – 1/4 tsp

Pepper powder – 1/4 tsp

Salt – To taste

2. Coconut oil –  3 – 4 tbsp

3. Onion –  2.5 cups (1 large), thinly sliced

4. Ginger – 1.5 tbsp, thinly sliced

Garlic – 8 medium, chopped

Green chilly – 1, slit

Curry leaves – 1 – 2 sprigs

4. Turmeric powder – 1/2 tsp

Kashmiri chilly powder (good quality) or mildly or medium spicy chilly powder – 1 tbsp

Coriander powder – 1.5 tbsp

Garam masala powder – 3/4 tsp

5. Tomato – 1 medium, sliced

6. Salt – To taste

7. Hot water – 2 cups

To roast and grind

8. Coconut oil – 2 – 3 tsp

Grated coconut – 3/4 cup

Whole black pepper corns – 1/2 tsp

Heat 2 tsp oil in a cheena chatti / any pan. Add in the grated coconut, 1/2 tsp black pepper corns and sauté until coconut turns golden brown. Set aside to cool. Grind to a very fine paste in the small jar of a blender.

To season

7. Coconut oil – 2 tsp

Shallots – 4 – 5, thinly sliced

Thenga kothu  / coconut tidbits – 1/3 cup

Curry leaves – A few

Method

1. Heat 3 – 4 tbsp coconut oil in a heavy-bottomed vessel over medium-high flame. Add sliced onion and little salt. Saute until onion starts to change color. Add ginger and garlic. Continue to saute until golden. Bring down the heat to low. Add turmeric powder, chilly powder and coriander powder. Cook until their raw smell disappears. Add sliced tomato, salt and cook until oil separates. Add garam masala powder and mix well.  Next add mutton pieces and mix well. Cook for 4 – 5 minutes. Add 2 cups of hot water and mix well. Bring to a boil.  Cook covered for about 45 minutes (depends on the mutton you use) over medium-low heat, stirring occasionally, until the mutton is almost cooked. Add the roasted coconut paste. Mix well and cook covered for 5 – 8 minutes over low- medium heat. If the gravy is very thick, add 1/2 cup boiling water and cook covered for a few more minutes. Add a pinch of garam masala powder, few curry leaves and taste-check for salt. Switch off.

2. Heat 2 tsp coconut oil in a small pan. Fry shallots until light golden. Add sliced coconut / thenga kothu and cook for a minute. Pour this over the curry. Mix well. Keep covered for at least 20 minutes before serving. Varutharacha mutton curry goes well with appam, pathiri, idiyappam, ghee rice, puttu, idli, porotta, rice, pulao etc.