Varutharacha Mutton Curry | Varutharacha Kozhi Curry

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Varutharacha Mutton Curry is a spicy traditional styled dish that will definitely turn you nostalgic. You will be hooked on to the dish and the spicy flavorful masala will tempt you for more and more. The roasted coconut masala gravy is rich and full of the goodness of aromatic herbs and spices. Kerala curries are typically prepared by roasting whole spices in coconut oil which gives it a traditional flavor and aroma. I stick on to pure coconut oil whenever I prepare Kerala dishes. And a good news, you can prepare chicken also using the same ingredients, spices and method of preparation. Varutharacha Kozhi Curry is an awesome mouth watering dish. There are a lot of preparatory steps ahead but the end is a grand success. The term ‘Varutharacha’ means ‘roasted’ in Malayalam and these types of dishes are quite popular in Kerala Cuisine.

What makes these dishes special is the fried flavor and aroma of coconut. I love that flavor perhaps the best one. And basically I am a great fan of fried coconut dishes. And the best part of Varutharacha type of dishes is that it will never go wrong. Kerala is a land of coconuts and in Kerala Cuisine you will a lot of roasted coconut dishes. Varutharacha curries are best served with appam, idiyappam and Malabari type of dishes like ‘pathiri’ etc. Rice based dishes go perfect compared to wheat flour based dishes. Of course you can add the spiciness as per demand. Some want it just normal, some demand more heat and spiciness. In my case since kids are involved I reduce the heat. Kids like mildly favored dishes. These are all protein rich dishes and is very good for growing up kids and the elderly. You can explore a well detailed Varutharacha Mutton Curry/Varutharacha Kozhi Curry here.

mutton curry

Varutharacha Mutton Curry | Varutharacha Kozhi Curry

Prep Time 40 mins
Total Time 40 mins
Course Side Dish
Cuisine Kerala
Servings 6 people

Ingredients
  

Instructions
 

  • Clean and cut chicken into small pieces.
  • :- If using mutton, then cook it in a cooker with some turmeric powder, ginger, salt and water.
  • Heat up a pan or a kadai.
  • Add cinnamon, cardamom, cloves, coriander seeds, dry red chillies, grated coconut, peppercorns, masala powder, garlic, ginger, small onions, fennel seeds and poppy seeds one by one.
  • Fry them on a medium flame, until it starts to emit a nice aroma.
  • When they turn red in colour, switch off the flame.
  • :- Don`t fry too much and burn everything as it will spoil the taste of gravy.
  • Grind the above into a smooth paste adding sufficient water.
  • Heat oil in the same pan or kadai.
  • Add onions and curry leaves and saute.
  • Add green chillies followed by tomato and fry for a while.
  • Add drained chicken or mutton.
  • Add a little water and mix well.
  • Cook for 10 mins.
  • Add the masala paste and mix well.
  • Cover and cook for 15 mins.
  • Remove the lid and cook on a medium flame, until the oil comes on top and the gravy becomes thick.
  • Garnish with coriander leaves.

Notes

You can visit this link Chicken Pepper Fry. You can also visit this link Beetroot Chicken Cutlet.
Tried this recipe?Let us know how it was!

Response (26)
  1. N
    Nazia Shameer April 12, 2008

    Awesome recipe. We have tried Chicken & Mutton with this recipe. Both were toooo good.. really delicious….

    Thanks…

    Nazia

  2. L
    Liz September 10, 2007

    I would 2 make this but what do u mean by 6-8 pieces of coconut.

  3. S
    Sarita July 10, 2007

    Came out really well. great recipe!!

  4. M
    Maria July 9, 2007

    Hi

    Thanks for this recipe. Instead of chicken/mutton, i used fresh prawns and it was 22222222222222 good……..Children just loved it……Look forward for some more yummy recipes….i am a regular visitor of this site now….look forward for more typical Kerala dishes….

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