Aattirachi Curry | Mutton Curry With Coconut Milk
Ingredients
- 1 1/2 kg Mutton
- 1 1/2 cups Grated coconut
- 2 cups Water
- 6 tbsp Coconut oil
- 4 tbsp Coriander seeds
- 8 nos Red chillies Kollamulaku
- 8 nos Garlic Cloves
- 10 g Ginger
- 2 nos. Cardamom Elakka
- 4 nos. Cloves Grambu
- 1/2 tsp Peppercorns Kurumulaku
- 2 sticks Cinnamon Karugapatta
- 2 nos. Onion chopped, large
- Salt As reqd
- 1 tsp Turmeric powder
- 1 tbsp Ghee
- 1/4 cup Coconut chips Thenga kothu
- 1 sprig Curry leaves
Instructions
- Slice the mutton into bite sized pieces, clean, wash and drain well.
- Add 3/4 cup of water to the same coconut and extract 3/4 cup of thin coconut milk.
- Heat 1 tbsp of oil in a pan. Roast together coriander seeds, chillies, garlic, ginger, cloves, cinnamon, cardamom and peppercorns.
- Grind them into a paste adding 1/2 cup of water.
- Heat remaining oil in a pan or a cooker. Add onion and fry, till golden brown.
- Add the ground masala and stir for 2 - 3 mins.
- Add the cleaned mutton, salt and turmeric powder and stir fry for 5 mins. Add thin coconut milk and stir. Close the cooker and bring it to full pressure. Reduce the flame and cook for 12 mins. Remove the cooker from heat and allow it to cool naturally. After opening the lid, add the thick coconut milk. Cook, till the gravy becomes thick.
- Heat ghee in a pan or a kadai for a minute. Add coconut pieces and curry leaves and stir fry, till the coconut turns golden brown.
- Pour it over the Aattirachi Curry.
- :- Serve Aattirachi Curry hot.
Notes
You can visit this link Chettinad Mutton Curry. You can also visit this link Mutton Kadai Dhaba Style.
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