Aatu Kari Varuval (Mutton Dry Fry)
A dry mutton fry tempered with mustard, urad and lots of dry chillies — Tamil-style meat done semi-dry so it can travel in a lunchbox or sit alongside rice and rasam.
Per serving
Ingredients
- 500 gMutton, cut in small pieces
- 2 mediumOnion, finely chopped
- 1 mediumTomato, chopped
- 7Dry red chillies, broken
- 1/2 tspTurmeric powder
- 1 tspRed chilli powder
- 1 1/2 tspCoriander powder
- 1/2 tspGaram masala
- 1 tspMustard seeds
- 1 tspUrad dal
- 15Curry leaves
- 2 tbspGinger garlic paste
- to tasteSalt
- 3 tbspOil
- 1 cupWater
Method
- 1
Pressure cook the mutton with 1 cup water, ginger garlic paste, turmeric, 1/2 tsp salt and 1 tsp red chilli powder for 5-6 whistles until tender. Reserve the stock.
- 2
In a wide kadai heat oil. Add mustard seeds; when they crackle, add urad dal and let it turn golden.
- 3
Add the broken red chillies and curry leaves; sizzle 5 seconds.
- 4
Add chopped onion and sauté on medium until deep golden, 5-6 minutes.
- 5
Add chopped tomato and cook until pulpy, 3 minutes.
- 6
Add the cooked mutton along with its stock, coriander powder, garam masala and any remaining salt. Mix well.
- 7
Cook uncovered on medium-high until almost all the moisture evaporates and the mutton turns dark, glossy and dry — about 8-10 minutes.
- 8
Serve hot with rice and rasam, or pack into a roti for a Tamil-style mutton wrap.