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mutton curry cooked in Kerala style is yummy, spicy and very tempting.
Published On: 25 Apr 2005
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
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: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Garam Masala
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
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
Bengali: Laban / Noone
Wash mutton well and cut it into small pieces.
Heat oil in a pan.
Add fennel, cloves, bay leaves & cinnamon and stir well.
When fennel becomes slight brown in color, add sliced onions, green chillies and curry leaves.
:- If u have time, u can use small onions(kunjulli) in place of big ones for better taste.
When onions turn golden brown, add ginger-garlic paste.
Reduce the flame and saute it.
Add chilly powder, coriander powder and turmeric powder and stir for 5 mins on medium flame.
:- If u want the mutton curry to be less spicy, reduce chilly powder to 1 tsp and green chillies to 2 nos.
Add tomatoes and salt and mix well for 5 mins.
Add the garam masala powder.
After 3 mins, add the mutton pieces and stir well.
Keep it on medium flame for 10 mins.
:- Do not add water at this stage.
Stir occasionally to avoid sticking to the bottom of the pan.
Transfer the contents into a pressure cooker.
Add 3 cups (teacups) of water and cook on medium flame for 20 - 25 mins.
:- Mutton curry is ready.
:- Serve mutton curry hot with rice or porotta or chapathy.
wow super ...????????????amazing curry ..a real authentic kerala style ..??
This is really a simple recipe but awesome taste!
The gravy came out with authentic taste. However mutton was bit tough. Is there a way to soften it?
HaneefaPlease boil the mutton with whole garam masala and ginger garlic until soft. Then try the recipie
Awesome Recipe! Comes out well every time i make. Thanks a lot for the recipe..
Thank you Very much Madam. recipe is superb, fantabulous!!!!
Thank you very munch Madam.you made my day . this Recipe is superb.
Thanks for a good recipe...i have tried lots of ur recipies and all tastes good:) keep it up!!!
this a very good n easy receipe....we all liked it a lot.thank u so much.
I agree about the water. I put only 3 cups of water. As an Indonesian, cooking Indian dishes are quite challenging esp. for me who is still learning to cook. I tried this receipe, and it made me a prof!! It was a big surprise for my husband--who is from Kerala. He loves it so much. A big thank you!
very good taste,thanku very much
Thanks for the recipe....simple and easy..
It came out well Excellent recipe. Thanx a lot.
I liked the recipe. It brought together the right flavours. I would agree with the comments to add yogurt + maybe dress with coriander
Very Good recipe...
I loved this recipe and so did my family. I made a few changes here and there. Instead of replacing the large onions with small onions, I used both. If you want you can fry the small onions seperately and add them at the end. I added two table spoons of yoghurt after the chilly powder was added. I also added ground poppy seed (khus khus) after the garam masala was added and sauted it for about three minutes. I personally felt that 6 tea cups of water was a little too much. Four tea cups is better, if not even still more, that is if you want thicker gravy for the curry. But overall the recipe was great!!
Mutton curry came out well.. Thanks!
This recipe turned out excellent Ms.Anu.Pls post a good recipe for chicken curry also.Thank you.
excellent ,,,taste of kerla
wonderful !!!! it was such a simple recipe,and yet so tasty...
its very nice dish..every one should try it...
thanks for this one
Very good One . Thank you
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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