Home > Recipes > Irachi Varutharachathu - Meat Cooked with Ground Coconut

Irachi Varutharachathu - Meat Cooked with Ground Coconut

Ingredients

Serves : 4

500 gms mutton or beef

2 medium sized onions, sliced

3 medium sized tomatoes, quartered

3 green chillies, slit

5 cm piece ginger, chopped

1 tsp salt

Coconut Spice Paste :

1 tbsp oil

1/2 medium sized, fresh coconut, grated

6 shallots, chopped

12 dry red chillies, torn into pieces

1 stalk curry leaves

2 tsp coriander powder

2 cloves garlic, chopped

1 tsp black pepper powder

5 cm stick cinnamon, broken into pieces

3 cloves

1 tsp fennel seeds (badi saunf)

1 tsp turmeric powder

Tempering

1 tbsp oil

1 tsp mustard seeds

4 shallots, chopped

1 stalk curry leaves

Method of Preparation

  • Heat oil for coconut spice paste in a frying pan. Add coconut, shallots, red chillies and curry leaves, and fry stirring constantly, till coconut turns brown. Mix in coriander powder and remove from heat.
  • Allow to cool, mix with remaining ingredients for paste and grind with 3/4 cup water to a fine paste.
  • Wash meat, drain and cut into 3 cm pieces.
  • Place meat, onions, tomatoes, green chillies, ginger, under pressure for 30 minutes.
  • Stirr in coconut spice paste and boil till gravy thickens.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds, when they start sputtering, add remaining ingredients and fry till shallots turn brown.
  • Pour contents of pan into curry, mix well and serve with rice, pathiri or porotta.

Variation :

Chicken can be used instead of mutton or beef. In this case do not pressure cook.

 
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