Kerala Style Varutharacha Mutton Curry Recipe
Kerala, the tropical paradise on Indiaโs southwestern coast, is home to an array of fragrant, flavorful dishes that tantalize the taste buds with a perfect blend of spices, fresh coconut, and tender meats. Kerala Style Varutharacha Mutton Curry is one such dish, characterized by its rich, roasted coconut and spice paste that infuses the mutton with deep, aromatic flavors. This mutton curry, prepared with a combination of whole spices, fresh coconut, and the finest mutton cuts, delivers a hearty, comforting meal that pairs wonderfully with steamed rice, appam, or idiyappam.
Whether you’re celebrating a special occasion or craving a rich, flavorful dish to enjoy on a lazy Sunday afternoon, this Varutharacha Mutton Curry will surely transport you to the sunny shores of Kerala with every bite. The name “Varutharacha” refers to the process of roasting the coconut and spices before grinding them into a paste, which imparts a smoky, earthy flavor to the curry, setting it apart from typical mutton dishes.
Ingredients for Kerala Style Varutharacha Mutton Curry
| Ingredient | Quantity |
|---|---|
| Mutton (bone-in or boneless) | 500 grams |
| Shallots | 1/2 cup (finely sliced) |
| Tomatoes | 1/3 cup (chopped) |
| Fresh Curry Leaves | 2 sprigs |
| Green Chili | 1 whole |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chili Powder | 1 tablespoon |
| Fresh Coconut (sliced pieces) | A few pieces |
| Salt | To taste |
| Coconut Oil | 2 tablespoons |
| Coriander Seeds (Dhania) | 1 tablespoon |
| Dry Red Chillies | 8 whole |
| Garlic Cloves | 8 cloves |
| Ginger | 2-inch piece (sliced) |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Whole Black Peppercorns | 1-1/2 teaspoons |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cloves (Laung) | 3 whole |
| Cardamom Pods (Elaichi) | 2 pods |
| Fresh Coconut (grated) | 1/2 cup |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Servings
- Serves: 3
Cuisine
- Cuisine: Kerala (South Indian)
- Course: Main Course (or Side Dish)
- Diet: Non-Vegetarian
Instructions for Kerala Style Varutharacha Mutton Curry
Step 1: Cooking the Mutton
- Begin by preparing the mutton. If using bone-in mutton, make sure to cut it into pieces of medium size.
- In a pressure cooker, add the mutton pieces along with 1 teaspoon cumin seeds, a few slices of shallots, 1/4 teaspoon turmeric powder, and salt to taste.
- Pour in 1/2 cup water and pressure cook the mutton for 1 whistle. This will help tenderize the meat and infuse it with the basic flavors.
- Once the pressure releases, set the mutton aside, retaining the water it was cooked in for later use.
Step 2: Roasting the Spices and Coconut
- Heat 1 teaspoon coconut oil in a wok or large pan over medium heat.
- Add the sliced shallots, ginger, and garlic pieces to the pan. Sautรฉ for about 2 minutes or until the shallots become soft and golden brown. Once done, remove the mixture from the pan and set it aside.
- In the same pan, add 8 dried red chilies, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1-inch cinnamon stick, 3 cloves, and 2 cardamom pods. Dry roast them over low heat for a minute until they release a fragrant aroma.
- Next, add 1/2 cup grated coconut and continue sautรฉing until the coconut turns golden brown and the spices are roasted well. Be careful not to burn the mixture.
- Once roasted, remove the spices and coconut from the pan and let it cool slightly.
Step 3: Grinding the Masala Paste
- Transfer the roasted spice-coconut mixture along with the sautรฉed shallot, ginger, and garlic mixture into a blender. Add a small amount of water and blend the ingredients into a smooth, thick paste. This will be your aromatic masala paste for the curry.
Step 4: Preparing the Curry
- In the same wok, add 1 tablespoon coconut oil and heat it over medium flame.
- Add the remaining sliced shallots and sautรฉ until they become translucent.
- Toss in the sliced fresh coconut pieces and fry until they turn light brown and crisp.
- Now, add the cooked mutton along with the mutton stock (the water in which the mutton was cooked) into the wok. Let the mutton roast in the pan for about 5 minutes, stirring occasionally.
- Add the chopped tomatoes and cook for a few more minutes until they soften and blend with the other ingredients.
- Season the curry with 1 tablespoon red chili powder and salt to taste. Stir well to combine.
- Pour in the ground masala paste and cook the mixture for 10-15 minutes, or until the oil starts to separate from the curry and the masala is well-cooked.
Step 5: Final Touches and Serving
- Once the curry thickens and the oil rises to the top, add the reserved mutton stock (the water from the pressure cooker) into the wok and bring it to a boil.
- Sprinkle in a handful of fresh curry leaves and check the seasoning, adjusting the salt or spice levels as needed.
- Once the curry reaches your desired consistency, turn off the flame.
Step 6: Serving Suggestions
- Serve this flavorful Kerala Style Varutharacha Mutton Curry hot with steamed rice, appam, or idiyappam for a satisfying meal.
- This curry can also be enjoyed as a side dish alongside kerala parotta or chapati for a comforting lunch or dinner.
Tips and Variations for Kerala Style Varutharacha Mutton Curry
- Coconut Variations: If you prefer a richer coconut flavor, you can increase the amount of grated coconut and fresh coconut slices. Some variations of this curry also use coconut milk for a creamier texture.
- Mutton Cut: For best results, use bone-in mutton as it imparts more flavor to the curry. However, boneless mutton can also be used if preferred.
- Roast the Spices Gently: The secret to this curry’s depth of flavor lies in the roasting of the spices and coconut. Be sure to roast them gently to avoid burning, which could lead to bitterness.
- Spice Adjustments: Adjust the level of red chili powder and green chili according to your spice tolerance. Kerala cuisine is known for its rich, bold flavors, but you can always reduce the heat if preferred.
Nutritional Information (Approximate per serving):
| Nutrient | Value |
|---|---|
| Calories | 300 kcal |
| Protein | 25g |
| Fat | 20g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sodium | 500mg |
| Cholesterol | 60mg |
Enjoy your Kerala Style Varutharacha Mutton Curry, a fragrant, rich, and comforting dish that’s sure to delight your taste buds! This curry is perfect for weekend meals or when you’re in the mood for something special with a delicious blend of Kerala’s finest flavors.
