MUTTON VARUVAL RECIPE - A MALAYSIAN FAVOURITE

Chettinad Kari Varuval / Chettinad Mutton Fry

Here is the variation of two mutton varuval recipes, at the request of some of our VIP readers.

Chettinad Mutton Varuval ( Dry Fry)

 Preparation - 15 minutes
 Stove top - 40-50 minutes
 Total time needed - 1 hour +/-

 Get ready with:
1/2 kg mutton / tender lamb, cubed

To grind to a smooth paste:
3/4 cup loosely filled grated coconut/thengai thuruval
15-20 cloves of garlic/poondu
1 tbsp cumin seeds/jeerakam
1 tbsp fennel seeds/sombhu
1 tbsp pepper corns/milagu
Ginger/inji - a 2 inch pc

1 1/2 tsps red chilly powder/milagai podi
1/2 tsp turmeric powder/manjal podi
Salt- as needed ( I used a tsp of table salt)
2 sprigs curry leaves
3/4 tsp garam masala- ( I didn't use )
2-3 tsps of oil




Grind the coconut and spices, given in the list, to a smooth paste adding enough water.



Clean and pressure cook mutton until tender, in a cup of water. Add red chilly and turmeric powders followed by the ground paste and salt. Stir to combine.Transfer to a frying pan. Non-stick kadai works perfect though I didn't use it. Add some more water, say a half cup until the pieces are just immersed like you see in the first picture below.





Stir the mix and place on medium flame. Bring to a boil. Lower flame again and close the simmering curry with a lid. Open once in 5 minutes to give a stir. The gravy evaporates and the masala coats the pieces. Keep combining gently, now and then to make sure the masala doesn't stick to the bottom of the kadai and get burnt. Add curry leaves and garam masala lastly.
It took exact 40 minutes for the curry to get dried up in low flame. Again the low and controlled flame is the secret of this dish which allows the spices to seep in the tender flesh making it delicious. If you prefer a roasted version, you may drizzle 2-3 tsps of oil at the final stage and fry for 5 more minutes.

The mutton fry here is devoid of garam masala and onions which the actual recipes of the cuisine call for.
I can still assure you that the dish is delicious, with less ingredients, even oil and on the whole the authentic made easy without a compromise on flavour, taste and quality. The warm, soft, juicy and spicy chunks of cooked meat complimented perfectly with a bowl of steamed rice!

If the recipe we have seen right now is favourited by the Tamils, have a look at the Naadan Erachi Ularthiyathu, the counter part of the same dish, made and loved in Kerala, 

Nadan Erachi Ularthiyathu / Kerala Meat Fry

AdIfferent  spicy variation of Mutton Varuval

Nadan Erachi Ularthiyathu / Kerala Meat Fry

Serves a small family of 3 or 4

Ingredients:

Cubed meat (beef, pork or mutton) - 1/2 kg


To Marinate:

Ginger and garlic paste- 1 tsp
Vinegar/fresh lemon extract - 1 tbsp
Pearl onions- (kunjulli) minced fine- 2 tbsp
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Garam masala powder - 3/4 tsp
Fennel seeds (perunjeerakam)- lightly dry roasted and pounded coarsely- 1 tbsp (do not skip this, pls)
Turmeric powder - 1/2 tsp
Pepper powder- 1 tbsp
Curry Leaves - A sprig
Salt - to taste

To Season:

Mustard seeds- 1/2 tsp
Thin Coconut Slices (Thenga Kothu) - 3 tbsps
Ginger and garlic juliennes - 1/4 cup, together
Pearl Onions (kunjulli) 10-12 sliced lengthwise
Green chillies, slit lengthwise- 2-3
Curry Leaves - 2 sprigs

Method:



Wash meat well in running water. Drain.
Marinate using the above ingredients listed under, 'to marinate'. Let it stand for at least an hour.




Pressure cook meat.
Transfer meat to a pressure cooker ( 3 ltr would be fine for the above amout) Do not add more than 1/4 cup of water (for 1/2 kg meat). The meat lets out water so we do not need too much of it while cooking.




Good quality meat gets cooked within 3-4 whistles. The meat in Kerala cooks a bit slower. So give extra 'whistles' accordingly. Let the steam vent out by itself. Open the lid. You may see the water has oozed out.




Heat oil in a non stick pan. Keep ready the ingredients given in 'to season' list Splutter mustard seeds, followed by the coconut bits. Tip in ginger and garlic juliennes and pearl onions along with green chillies




and curry leaves (2 sprigs). Saute until the coconut bits and ginger-garlic are toasted and the onions acquire a golden colour. They would get caramelised further as you fry the meat later.




Dump the meat along with its gravy.




Lower heat to medium and reduce the water under controlled heat. Now you see the cooked water has turned saucy.




The gravy thickens and the masala gets coated within 3-5 minutes.




Be careful with the flame at this point. drizzle a little more oil as you are going to fry the meat further.

Check salt and add the remaining 1/2 tsp pepper powder( we had used 1/2 tsp earlier and had reserved the rest half to add at this point). Tip in 1/2 tsp of garam masala for more flavour.

The masala may stick to the bottom. So turn the meat pieces once every minute. Roast until it gets dry and acquires that dark brown hue.

I personally don't like them too dry and hence take off from fire while the pieces get coated well with the masala and are still moist and succulent.

Irachi Ulathu is served in Kerala with Kuthari Choru (red rice) or Triangular Parathas /Chapathis

Notes:

-> Addition of coconut oil is a must for the dish.

-> Addition of ginger garlic paste in marination is fine but use julienned ginger and garlic for seasoning.

-> Coconut bits / thengakothu are a must too.

-> I used store bought garam masala. So I have used fennel seeds for an extra flavour as this is the dominant spice of the dish.

->Home Made Garam Masala goes a long way and adds the special touch to the dish.

You can dry roast and grind the following ingredients to make Fresh Garam Masala Powder.
Source 

Cloves (Gramboo) – 10
Cardamom (Elakka) – 4
Cinnamon stick (Patta/Karukapatta) – 2 pieces of 1” inch length each
Star Anise (Thakkolam/Nakshathra Poo) – 1
Fennel seeds (Perunjeerakam) – 1 tbsp

-THE SUDDEN COOK-