Presenting the legendary mutton curry of Ezhuthani Kada, one of the oldest restaurants in Kollam known for vettu cake and mutton curry. It is usually served with pappadam and porotta/Idiyappam /appam. It tastes really yum..do give a try.
Ingredients (Serves 6)
- Mutton – 1 kg, cut into small cubes
- Coconut oil – 3 tbsp
- Shallots – Around 2 cups (300 – 400 gm), sliced
Curry leaves – 1 sprig
- Ginger, crushed – 1.5 tbsp
Garlic, crushed – 1.5 tbsp
Green chilies, crushed – 4
- Turmeric powder – 3/4 tsp
Coriander powder – 2 tbsp
Pepper powder – 3/4 tsp
- Hot water – 2 cups
- Garam masala powder- 1 tsp
- Ginger, crushed – 1 tsp
- Coconut oil – 1.5 tbsp
Garlic, crushed – 1.5 tsp (5 – 6 small cloves)
Kashmiri chili powder – 1.5 tbsp
- Garam masala powder – 1/2 tsp
- Salt – To taste
- Heat 3 – 4 tbsp coconut oil in a wide pan / uruli over medium-high heat. Add shallots, 1/2 tsp salt, curry leaves and cook till soft and their color starts to change. Add crushed ginger, garlic and green chilies. Mix well. Cook covered over very low heat till the raw smell of ginger and garlic disappears. Add turmeric powder, coriander powder and pepper powder. Cook for 1 – 2 minutes over very low heat. Add hot water and bring to a boil. Add salt, to taste. Now add mutton pieces and mix well. Bring to a boil. Add 1 tsp garam masala powder, 1 tsp crushed ginger and mix well. Cover and cook till the mutton is almost completely cooked through, stirring occasionally. If the gravy looks very thick, add 1/2 cup hot water and cook for a few minutes.
- Heat 1 – 1.5 tbsp coconut oil over medium heat. Add crushed garlic and cook till it turns lightly golden. Add a few curry leaves and stir for a few seconds till crisp. Switch off the flame and add kashmiri chilli powder. Stir for a few seconds until the raw smell of chili powder disappears and immediately add to the mutton gravy. Mix everything well. Bring to a boil. Cover and cook for 10 – 12 minutes over low heat. Add 1/4 tsp garam masala powder and mix well. Keep covered. Let rest for 15 minutes. Serve with porotta, idiyappam or appam.