Prepare time: 10 mins
Cook: 30 mins
Serves: 4 Persons
Ingredients
- 500 gm mutton or beef washed and drained
- 1 tbsp coconut oil
- 2 onions sliced
- 3 green chillies slit
- 1 large tomato chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 cup water
- Salt and pepper to taste
FOR GRINDING:
- 3/4 cup grated coconut
- 4 shallots chopped
- 1 sprig curry leaves
- 1 tsp fennel seeds
- FOR TEMPERING:
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 5 shallots sliced
- 1 sprig curry leaves
Directions For Making Erachi Varutharacha Curry
- Heat oil in a pressure cooker. Saute the onions along with the green chillies till soft.
- Add the tomatoes, ginger and garlic pastes and cook till tomatoes are mashed up.
- Add in the masala powders and fry briefly.
- Now add the water and mutton pieces along with salt and pressure cook till done. I normally cook for three whistles, and then switch off till the pressure is gone.
- In a small saucepan, add the “for grinding” ingredients and dry roast till slightly browned. Do not burn. Allow to cool. Add a little water and grind into a smooth paste.
- Open the pressure cooker, add the ground paste, adjust the seasoning. Allow to cook on simmer for five minutes.
- In a frying pan, add the coconut oil. Splutter mustard seeds.
- Add the shallots and curry leaves and fry till the shallots are browned.
- Pour onto the curry and immediately close the lid. Keep as is for 10 minutes for the flavors to incorporate.
- Mix well and serve warm along with pathiris, chapathis, or neychoru.
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