Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 8 members
My carnivores son loves non vegetarian food. Him being a foodie, likes food that is cooked to perfection. His new fond dish is the Kerala style meat ularthiyathu with coconut bits in them. Hubby dear hates it when I make this dish, so I seldom make this dish. So he keeps bugging my mother in law asking her to cook and send over. Recently I made this and he was like,” mee – ( that’s how he calls me ), chellama’s ( my mother – law ) preparation was much better than your version. You know the rivalry in all homes to gain love treating your loved ones through food. Well that’s what creeped up into me now. I made sure to get the recipe from my mother – in – law and gave it a try again following her recipe religiously. Yet again the same comment from my boy with a grin. I looked at him and he’s like, I am kidding mom . This is yum. But I know he did mean what he told as there are a few dishes that we can not master like our elders do what so ever. This is one such. I guess the love she has over her grand son over powers through what she cooks.
Kerala style mutton / beef roast with coconut bits
Ingredients to grind
|Cinnamon||2 inch piece|
|Coriander powder||3 1/2 tablespoons|
|Dry red chillies||8|
|Pepper corns||1 teaspoon|
|Cumin seeds||1 tablespoon|
|Fennel seeds||1 tablespoon|
|Coconut oil||1 tablespoon|
Method to grind
- Heat coconut oil and sauté all the above ingredients separately until a good aroma arises making sure the ingredients do not burn . Cool completely and grind to a smooth paste.
Ingredients to pressure cook
|Mutton or beef||1 kg|
|Small onions||1 cup chopped|
|Ginger paste||1 teaspoon|
|Garlic paste||1 teaspoon|
- Mix all the above ingredients together along with the ground masala paste. Pressure cook for four whistles or more until meat is cooked and tender.
- Once the whistle sound subsides, open the lid and reduce the water in the mutton to a thick gravy consistency by boiling in high flame.
Ingredients to temper
|Coconut oil||5 tablespoons|
|Dry red chillies||4 torn|
|Coconut bits||1/2 cup|
- Heat coconut oil. Add coconut bits and sauté to golden. Top with the torn dry red chilies and curry leaves.
- Once they crackle. Pour the reduced mutton gravy over.
- Mix well and bring to boil. Reduce the flame to low and roast the mutton further for another 15 minutes in low flame stirring in between every three minutes once.
- Serve hot with any thing and every thing.