Trivandrum, the capital city is always famous for its wide variety of dishes. Here I am giving you the recipe of an excellent non-veg dish, 'Mutton pirattiyath'. Though we need a little patience and hard work for its preparation, since we can't use water anywhere, the taste and satisfaction it gives is unique.
Mutton pirattiyath in Trivandrum style
Mutton cut into small pieces-1kg
Chilli powder-1 tablespoon
Fried coriander powder-3 tablespoon
Turmeric powder-1/4 tsp
Garam masala powder-1/2tsp
Ginger-1 big piece
Shallots-3 or 4
Fennel seeds crushed-10g
Coconut oil-As needed
Method of preparation
Blend once in a mixer-Ginger, garlic, green chillies and shallots.
Heat oil in a pan. Add the blended mixture to it and fry in low flame till it turns light brown.
Add sliced onion and fry till it becomes brown.
Add mutton, stir well and close the lid. Add no water. Cook it in low flame for minimum 30 minutes, till mutton is well cooked .
Add salt, chilli powder and turmeric powder and stir well.
After 5 minutes add coriander powder and garam masala powder. Keep stirring.
Add fennel seeds, stir well and take it from flame.
It serves best with Pathiri,Idiyappam, Perotta and Chappathi. Note: Never use water in this preparation to get better results. You can make slight variation of Mutton Pirattiyath by adding a chopped tomato and curry leaves in the end. You can also use chicken as an alternative.
There are many types of chicken curries. One of them is jeeragam chicken in which jeeragam or cumin (jeera) seeds are the main ingredient. Read this article to know the recipe for Malabari style Jeeragam chicken curry.