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Dry Mutton Peratal/Varuval

 



Mutton Peratal, also known as mutton chukka, is a flavorful and spicy dry mutton dish popular in South Indian cuisine. It’s one of my family favorites and often requested during special occasions. Here's a step-by-step recipe to make this delicious dish at home.

Ingredients

- 1kg mutton, cut into small pieces
- 2 tablespoons oil (vegetable or coconut oil)
- 2 large onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit lengthwise
- 1/2 cup fresh curry leaves
- 2 teaspoon turmeric powder
- 3 tablespoons red chili powder
- 3 tablespoons coriander powder
- 2 teaspoon cumin powder
- 3 teaspoon garam masala
- Salt to taste
- 1/2 cup water
- Fresh coriander leaves for garnish

For the Spice Paste:
- 5 tablespoons grated coconut
- 2 tablespoon fennel seeds
- 2 tablespoon black peppercorns

Instructions

1. In a small blender or mortar and pestle, grind the grated coconut, fennel seeds, and black peppercorns into a coarse paste. Set aside.

2. In a large bowl, mix the mutton pieces with turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Let it marinate for at least 30 minutes to allow the spices to penetrate the meat.

3. I usually cook the marinated mutton over stove if I have the time. It can take between 1.5 to 2 hours. Yea, I know that’s a long time. Alternatively, you can cook it in a pressure cooker with 1/2 cup water for 3-4 whistles.


4. In a large pan, heat the oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and green chilies, and cook for another 2-3 minutes until the raw smell disappears.

5. Add the cooked mutton pieces to the pan and mix well with the onions and spices. Cook on medium-high heat, stirring occasionally, until the mutton starts to brown and becomes slightly crispy.

6. Add the prepared spice paste to the mutton and mix well. Cook for another 5-7 minutes, allowing the flavors to meld together and the mixture to dry up.

7. Add the fresh curry leaves and garam masala, and stir well. Continue cooking for another 2-3 minutes until everything is well combined and the mutton is coated with the spices.

8. Garnish with fresh coriander leaves & roasted cashews and serve hot with rice or roti.




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