Erachi Varutharacha Curry (Fried-Ground Mutton Curry)

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Erachi Varutharacha Curry, also known as Fried-Ground Mutton Curry, is a traditional and flavorful dish from the South Indian state of Kerala. It is made by frying ground mutton (goat meat) with a roasted coconut and spice paste. Here's a recipe to make Erachi Varutharacha Curry:



Ingredients:

  • 500 grams mutton (goat meat), minced or ground
  • 2 onions, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder (adjust to taste)
  • 2 teaspoons coriander powder
  • 1/2 teaspoon fennel seeds (saunf)
  • 1/2 teaspoon cumin seeds
  • 1/2 cup grated coconut
  • 1 tablespoon coconut oil
  • Curry leaves for garnish
  • Salt to taste

Instructions:

  1. Dry roast the grated coconut in a pan over medium heat until it turns golden brown. Remove from heat and let it cool.
  2. In the same pan, add fennel seeds and cumin seeds. Dry roast them for a minute until fragrant. Remove from heat and let them cool.
  3. Grind the roasted coconut, fennel seeds, and cumin seeds into a fine paste using a blender or grinder. You can add a little water if needed.
  4. Heat coconut oil in a large pan or kadai over medium heat. Add the chopped onions and sauté until they turn translucent.
  5. Add ginger-garlic paste and green chilies. Cook for a couple of minutes until the raw smell disappears.
  6. Add turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
  7. Add the minced or ground mutton to the pan. Mix well with the spices and cook for 5-7 minutes until the mutton is browned.
  8. Add the chopped tomatoes and cook until they turn soft and mushy.
  9. Add the ground coconut and spice paste to the pan. Mix well with the mutton.
  10. Add salt and enough water to cover the mutton. Stir well, cover the pan, and let it simmer over low heat for about 30-40 minutes, or until the mutton is cooked and tender. Stir occasionally and add more water if needed.
  11. Once the mutton is cooked and the gravy has thickened, remove from heat.
  12. Garnish with curry leaves.

Serve Erachi Varutharacha Curry hot with rice, appam, or roti. The rich flavors of the roasted coconut and spices make this dish incredibly delicious and satisfying. Enjoy!

 

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