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Side Dish

Aattirachi Curry | Mutton Curry With Coconut Milk

A traditional Kerala curry where mutton simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 8 servings

11/2 kg Mutton
11/2 cup Coconut — grated
2 cup 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, to taste
1 tsp Turmeric powder
1 tbsp Ghee
1/4 cup Coconut chips Thenga kothu
1 sprig Curry leaves

Preparation

Step 1
Slice the mutton into bite sized pieces, clean, wash and drain well.
Step 2
Extract 1 cup of thick milk from grated coconut using 1 cup of water.
Step 3
Add 3/4 cup of water to the same coconut and extract 3/4 cup of thin coconut milk.
Step 4
Heat 1 tbsp of oil in a pan. Roast together coriander seeds, chillies, garlic, ginger, cloves, cinnamon, cardamom and peppercorns.
Step 5
Grind them into a paste adding 1/2 cup of water.
Step 6
Heat remaining oil in a pan or a cooker. Add onion and fry, till golden brown.
Step 7
Add the ground masala and stir for 2 - 3 minutes.
Step 8
Add the cleaned mutton, salt and turmeric powder and stir fry for about 5 minutes Add thin coconut milk and stir. Close the cooker and bring it to full pressure. Reduce the flame and cook for about 12 minutes 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.
Step 9
Heat ghee in a pan or a kadai for a minute. Add coconut pieces and curry leaves and stir fry, till the coconut goes golden brown.
Step 10
Pour it over the Aattirachi Curry.
Step 11
Serve Aattirachi Curry hot.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

Aattirachi CurryMutton Curry With Coconut Milk

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Side Dish

Aattirachi Curry | Mutton Curry With Coconut Milk

Ingredientsfor 8 servings

11/2 kg Mutton
11/2 cup Coconut — grated
2 cup 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, to taste
1 tsp Turmeric powder
1 tbsp Ghee
1/4 cup Coconut chips Thenga kothu
1 sprig Curry leaves

Preparation

Step 1
Slice the mutton into bite sized pieces, clean, wash and drain well.
Step 2
Extract 1 cup of thick milk from grated coconut using 1 cup of water.
Step 3
Add 3/4 cup of water to the same coconut and extract 3/4 cup of thin coconut milk.
Step 4
Heat 1 tbsp of oil in a pan. Roast together coriander seeds, chillies, garlic, ginger, cloves, cinnamon, cardamom and peppercorns.
Step 5
Grind them into a paste adding 1/2 cup of water.
Step 6
Heat remaining oil in a pan or a cooker. Add onion and fry, till golden brown.
Step 7
Add the ground masala and stir for 2 - 3 minutes.
Step 8
Add the cleaned mutton, salt and turmeric powder and stir fry for about 5 minutes Add thin coconut milk and stir. Close the cooker and bring it to full pressure. Reduce the flame and cook for about 12 minutes 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.
Step 9
Heat ghee in a pan or a kadai for a minute. Add coconut pieces and curry leaves and stir fry, till the coconut goes golden brown.
Step 10
Pour it over the Aattirachi Curry.
Step 11
Serve Aattirachi Curry hot.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

Aattirachi CurryMutton Curry With Coconut Milk