Velappam with Varutharacha Mutton Curry

By : Priya Syam 

Mutton - 500 gm

Big onion - 4 nos ( sliced )
Ginger garlic paste - 2 tsp...
Green chilly - 3 nos ( chopped )
Red chilly powder - 1 tsp
Grated coconut - 1 cup
Curry leaves - 3 strings
Whole coriander - 1/2 tsp
Dry red chilly – 4 nos
Whole black pepper - 1/2 tsp
Cloves - 2 nos
shalots - 8 nos
Tomato - 1 medium ( sliced )
Fennel seeds ( perumjeerakam ) - 1/2 tsp
Cinnamon - a small piece
Turmeric powder - 1/4 tsp
Salt to taste
Pepper powder - 1/4 tsp
Coconut oil - 7 tsp
Coriander leaves - 1 tsp ( chopped )
Hot water - 3 cups

Method
Step 1

Clean the mutton pieces.
Step 2

Heat 3 tsp of coconut oil in a pan and add grated coconut, whole coriander, dry red chilli, whole black pepper, cloves, cinnamon, 5 shallots, fennel seeds, curry leaves. Fry till the coconut turns golden brown. Remove from fire and let it cool.
Step 3

Grind the same without adding water. Coconut masala is ready. Keep it aside.
Step 4

Heat 2 tsp of coconut oil in a pressure cooker and add sliced onions. When it turns golden brown, add ginger garlic paste, chopped green chillies and cook for 3 minutes.
Step 5

Add red chilly powder, turmeric powder and mix well.
Step 6

Add sliced tomato and cook till it turns soft. Add cleaned mutton pieces, coconut masala, salt and mix well. Add 3 cups of hot water and cook. After the first whistle reduce the flame and cook for 5 to 8 minutes. Keep it closed till the pressure drops.
Step 7

Heat 2 tsp of coconut oil in a pan and add 3 sliced shallots and curry leaves. Fry till the onions turn golden brown. Switch off the gas and add pepper powder and coriander leaves.
Step 8

Add this to the curry and mix well.
Step 9

The tasty nadan mutton curry is ready to be served.