“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Mutton cooked in a gravy of onion, ginger, garlic and flavoured with spices.
Published On: 20 Apr 2014
English: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
for more details, click the name of the ingredient
English: Curry Leaves
tamil: Kariveppilai / Karivempu
telugu: Karivepaku / Karepaku
kannada: Karibevu / Baisoppu / Karibevina Soppu
hindi: Kadi Patta / Kathnim / Mitha Neem / Curry Patta / Gandhela / Bareanga
Bengali: Curry Patta / Barsanga / Kariphulli
Gujarati: Mitho Limdo / Meetho Limbado / Goranimb / Kadhilimbdo
Konkani: Karbapathi / Beva Palo
Marathi: Kadhi Patta / Karhinimb / Poospala / Gandla / Jhirang / Pandheri Kunthi
Oriya: Bhrusanga Patra / Barsan / Basango / Bhuraunga
Punjabi: Kadipatti / Curry Patta
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Garam Masala
Bengali: Laban / Noone
Clean, wash and drain the mutton pieces and keep aside..
Fry turmeric powder, kashmiri chilly powder and coriander powder together in a pan without oil to remove the raw smell and taste of these powders.
Marinate the mutton pieces with the fried masala powders, 1 tsp garam masala and salt. Keep aside.
Heat coconut oil in a kadai and saute sliced shallots, chopped ginger & garlic and curry leaves till shallots becomes soft.(Instead of shallots, you can use 4 big onions).
Add chopped tomato and saute till it is mashed well in the masala.
To this, add the marinated mutton pieces along with remaining 1 tsp garam masala and required quantity of hot water.
Cover and cook it in a medium flame till the meat is cooked well and the curry reaches a medium thick gravy consistency. Refer tips.
Make sure there is enough water while cooking the dish.
Serve hot with steamed rice / kappa / chappathi / appam / idiyappam.
If you are cooking it in a pressure cooker, don't add water. Keep the marinated mutton along with the shallot masala in the cooker, close it and keep it in a low flame and cook for 1 whistle. If you are cooking it in a pan/kadai, add required quantity of water and cook it on a medium flame for about 45 minutes to 1 hour or till the meat is cooked well. Make sure there is enough water till it is done.
A spicy chicken dish
Spicy crab in dry coconut masala
Lamb leg soup is a very authentic soup recipe from South Ind...
Mutton Kadai Dhaba Style is a delicious mutton curry which g...
Village style mutton curry-Naadan Aattirachi curry is a easy...
A juicy lamb chops made with lamb shoulder cut. This is a qu...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements