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Mutton Gravy: Varutharacha Mutton Curry (Kerala Style)

Vimmy
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Varutharacha Mutton Curry

This is one of the spicy dish that I love. The thick gravy attracts me a lot. When u cook itself, the aroma of all spices just fill your kitchen. All spicy food lovers out there, you are just going to love it!!!!

Varutharacha Mutton Curry Recipe

 Ingredients:

  • Mutton – ½ kg
  • Oil – ¼ cup
  • Curry leaves – 10
  • Onion – 2 big
  • Ginger garlic paste – 4 tsp
  • Tomato – 1
  • Chilli powder – 2 tsp
  • coriander powder – 3 tsp
  • Turmeric powder – 1/2tsp
  • Salt – 1 tsp

To roast and grind:

  • Oil – 2 tbsp
  • Coconut grated – 3 tbsp
  • Dry red chilli – 5
  • Fennel seeds (perumjeerakam) – ½ tsp
  • Cloves – 3
  • Cinnamon – a small piece
  • Whole pepper – 1 tsp
  • Small onion – 5

(Note: 1 Cup = 250 ml. Vary the amount of chilli as per your spice level)

Method:

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  1. Heat oil in a pan. Add curry leaves and sliced onions.
  2. When onion turns golden brown, add ginger and garlic. Cook for 2-3 mins.
  3. Add chilli powder and coriander powder, turmeric powder, salt and cook for 2-3 mins.
  4. Add sliced tomato and cook till it turns soft.
  5. Add cleaned mutton pieces and mix well.
  6. Transfer the contents into a pressure cooker. Add 2 cups of water and pressure cook till the mutton is done.
  7. Heat oil in a pan and add coconut, dry red chilli, whole black pepper, cloves, cinnamon, small onion, fennel seeds.
  8. Fry till the coconut turns golden brown. Remove from fire and let it cool.
  9. Grind it to good paste.
  10. Add little water to the ground masala and make it to a paste. Add it to the cooked mutton and cook on low flame for 5-10 mins. Remove from fire.
  11. Add 2 tbsp of oil on the top and keep closed for 5 min.
  12. Serve hot with rice, chapthi, appam etc.

 

 

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8 thoughts on “Mutton Gravy: Varutharacha Mutton Curry (Kerala Style)”

    • Thanks for the Lovely feedback Jyoti and happy to know that it came out great.

      Cheers
      Vimmy 🙂

      Reply

    • Hi Renjith,

      Above adding salt is mentioned in the step 3 of method. Also you can do a taste test in the end and add salt if required. About coriander leaves its optional. If you prefer the taste of it, you can add in the end.

      Thanks
      Vimmy 🙂

      Reply

    • Hi Ritu,

      Thanks for bringing into my notice. I have updated it. Basically at different steps you are adding salt. If its non veg you are cooking, you add it at time of marinating, if that step is there. Then again you add it for the masala part, and then you need to do a taste test before taking it out of stove and add more salt, if its less. Infact taste test you can do any time. Its one of the basic step of cooking. Hope i am clear.

      Cheers
      Vimmy

      Reply

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