Mutton Varuval Curry / Mutton Fry curry

Hi Friends,

This is a very popular and a traditional dish from Indian cuisine . I got this authentic recipe of course from my mom who is a great cook to me.My mom prepares this curry in a kadai (i.e,not using pressure cooker) that was so great.The mutton we get in my moms place is so soft and cooks soon.But without cooker I can’t make this as the mutton I am getting here in my place is so hard and will take hours when I cook in a kadai.I love to toss some hot rice in  the  masala leftover in the pan.That tastes awesome.  This hot dish goes well with steamed rice or rotis or with any type of Indian flatbreads or with pulao rice.We loved this so much and try it , definitely you too will love it…



 

 

Ingredients

 

Mutton – 600 gms

Onion – 1 small sized ,chopped

Ginger garlic paste – 1 tsp

Turmeric powder / Manjal thool – 1/2 tsp

Corriander powder / Kothamalli thool – 1 tsp

Chilli powder / Milagai thool – 1/2 tsp ( optional )

Salt to taste

Oil – 3 tbsp

 

For Masala

 

Coconut – 2 slices (see the pic)

Fennel seeds / Sombu – 1 tsp

Dry red chillies –  12-15 (use as per your spice level )

Garlic – 2

 

For Tempering

 

Cinnamon sticks / Pattai – 3 small

Fennel seeds / Sombu – 1/2 tsp

Star anise / Annasi poo – 1

 

Preparation of Masala

 

Grab the ingredients for masala.

 



 

Cut the coconut in to small pieces and add to the mixer and grind for few seconds.Now add the fennel seeds , red chillies and garlic with enough water and grind to a fine paste and set it aside.

 



 

Preparation of Curry

 

Grab all your needed ingredients .

 



 

Heat oil in a pressure pan and add the tempering ingredients and fry for a min.

 



 

Add the onions and curry leaves and fry till the onions turn transparent.

 



 

Add the ginger garlic paste and fry till the raw smell goes off.

 

 

Add the grounded masala and fry for few mins .

 



 

Add the dry powders (i.e, turmeric , corriander and chilli powders) and mix well.

 

 

Add the cleaned mutton pieces and fry till colour change (will take  2-3 mins).

 

 

Now pour in enough water and add required salt and mix well.

 



 

Cover the pressure pan and cook till the meat gets tender.( I kept for 5 whistles and 15 mins in medium flame to cook the mutton ).

 



 

Serve this curry with hot steamed rice or with rotis.

Notes :

• My red chillies are mild so I added a little chilli powder.Taste and adjust the spiciness accordingly.

• The cooking time for the mutton depends on it.If it is soft it will cook soon.If it is hard will take some more time to cook.

• You can also add 1/2 tsp pepper corns while grinding the masala.This will also give a nice flavour to the curry ( I didn’t add).

• Decrease the oil if you find it more.

Linking this to Divya’s 60 Days to Christmas Event

And  to Siris Food Flavours

And to Pooja’s Awesome cuisine contest.

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