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| Prep Time | 40 minutes |
| Servings |
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Ingredients
- Mutton - 1 1/2 kg
- Grated Coconut - 1 1/2 cups
- Water - 2 cups
- Coconut oil - 6 tbsp
- Coriander seeds - 5 tbsp
- Red chillies(Kollamulaku) - 8 nos
- Garlic pods - 8 nos
- Ginger - 10 gm
- Cardamom(Elakka) - 2 nos
- Cloves(Grambu) - 4 nos
- Peppercorns(Kurumulaku) - 1/2 tsp
- Cinnamon(Karugapatta) - 2 sticks
- Onion(chopped, large) - 2 nos
- Salt(As reqd) -
- Turmeric powder - 1 tsp
- Ghee - 1 tbsp
- Coconut chips(Thenga kothu) - 1/4 cup
- Curry leaves - 1 sprig
Ingredients
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Instructions
- 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.
- 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.
- 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 Attirachi Curry.
- :- Serve Attirachi Curry hot.
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1 comment
Excellent Attirichi curry recipe.. thanks.