Thursday, June 13, 2013


Recipe adapted from -Pachakam


  1. Mutton(cut into medium sized pieces)-500 gms
  2. Onion-sliced-3 nos
  3. Tomato-sliced- 2 nos
  4. Ginger chopped-1" piece
  5. Kashmiri chili powder-1 to 1.5 tsp ( or use red chili powder to taste)
  6. Salt to taste
  7. Garam masala powder-1/4 tsp

To roast and grind

  1. Grated coconut- 1 cup (heaped)
  2. Coriander seeds-1 tbsp
  3. Dried red chilies-4 nos ( i used 6 kashmiri red chilies)
  4. Black pepper corns-1.5 tsp( or to taste)
  5. Cumin seeds- 1/4 tsp
  6. Fennel seeds-1/4 tsp
  7. Cloves- 2 nos
  8. Cinnamon- 1 small piece
  9. Shallots- sliced-3 to 4 nos
  10. Curry leaves- 1 sprig
  11. Oil( use coconut oil if available )- 2 tsp or as required

For tempering

  1. Ghee/Oil- as required
  2. Shallots-sliced- 2 nos
  3. Curry leaves- 1 sprig
  4. Black pepper powder-1/4 tsp
  5. Coriander leaves- chopped- 1 to 2 tbsp


  • Combine together mutton pieces,onion,tomato,ginger,chili powder and salt to taste in a heavy bottomed pan.Cover and cook until it is almost done.(After cooking the mutton,if you need more gravy,add boiling water ,as required)
  • Meanwhile,heat oil in a pan and add the ingredients listed under 'To roast and grind' .Cook this stirring continuously until it turns brown.Allow this to cool and grind to form a smooth paste ,without adding water.(If you are finding it difficult to grind it to a smooth paste,just powder it as fine as possible.) keep aside.
  • Add the roasted masala paste to the cooked mutton and mix well until combined.Bring this to a boil.Cook for another 3 to 4 minutes,add more salt if required.Add 1/4 tsp garam masala and stir well.
  • For tempering ,heat ghee/oil in a pan and add shallots and curry leaves ,Saute until shallots turn golden brown.Switch off the stove and add black pepper powder and coriander leaves.Pour this over the curry.Stir well.

Serve with rice,appam or roti.

  • Do not add water  while grinding the roasted coconut masala.
  • Use kashmiri chili  for that rich red colour .It is milder in taste compared to regular red chili.
  • I also added one sliced green chili during tempering,as i like it a bit spicy.

No comments:

Post a Comment