NADAN MUTTON CURRY - ACHANTE ERACHI CURRY

      Nadan Mutton Curry/Palakkad(Kerala) style Mutton Curry has a tradition of its own. It is one of our family recipes, followed for more than three generations.  This is my Dad's special curry "Achante Erachi Curry" - Dad's Mutton Curry.  An authentic native style of Palaghat region, Mutton Curry prepared with freshly sautéed and ground spices marinated & slow cooked which gives a wonderful aroma and flavour to this curry. I have seen this type of curry served in almost all of our relative's household in Palaghat.
      Recently, when I was speaking to my Dad, he asked what I cooked, and I said Butter Chicken.  And he came up saying cook Nadan Curry that tastes better always.  It is true to the fact and being his only favourite, he always prefers this curry rather than any other non-vegetarian curries.  My Mom & Dad prefers the traditional style of cooking and dishes. Whatsoever, this is the only version, a Non-vegetarian curry is cooked at home, maybe it is Chicken/Mutton.  Whenever I am home my Mom makes sure that she prepares this Curry and Dad, a big fan of this curry, starts saying even before my travel plan is confirmed that Achan will make this Nadan Mutton Curry when I am home. A recent reminiscence of my trip to CBE.
     This is a spicy curry traditionally prepared along with Coconut Bites. This Nadan Mutton Curry is a gravy which goes well with Steamed Rice, Dosa, Idli, Chapati etc., Another version of Nadan Mutton Curry is prepared with ground Coconut paste and Ash Gourd a.k.a. Kumbalanga is also prevalent around the region.  Palakkad special Erachi Kumbalanga Curry.  These types of curries are quite common in Palaghat region and are also served during a feast.
      What makes this Nadan Mutton Curry special is the freshly sautéed & ground ingredients marinated and slow cooked to perfection. My Dad uses whole Dry Chillies & Coriander Seeds, which has to be fried on a low flame perfectly until aromatic.  I have used Red Chilli Powder and Coriander Powder in this recipe to ease up the process. The former ingredients give out much better flavour and texture to the curry. The colour, flavour & texture of this Nadan Mutton curry totally reflects the regional preference.  The same recipe can be prepared with Chicken/Beef too.



Cuisine - Kerala
Recipe Type - Curry
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes


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HOW TO COOK NADAN MUTTON CURRY- ACHANTE ERACHI CURRY

INGREDIENTS:

To Sauté & Grind:

Shallots - 15-20 Nos.
Ginger (1" Piece) -  2 Nos.
Garlic - 2-3 Cloves
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Cumin Seeds - 1 Teaspoon

Peppercorns - 2 Teaspoon

Coconut Oil - 2 Tablespoon 

Salt - To Taste

For Nadan Mutton Curry:

Mutton - 500 Grams
Mustard Seeds - 1 Teaspoon
Coconut Slices(1/2" Size) - 1 Cup
Curry Leaves - a Sprig
Onion - 1 No.
Green Chillies - 2-3 Nos.
Tomato - 2 Nos.
Coconut Oil - 2 Tablespoons
Tamarind - 1 Teaspoon (Optional)

METHOD:

To Sauté & Grind :

• Heat Coconut Oil in a Pan, Sauté Shallots, Ginger & garlic until Shallots turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry on a very low flame until aromatic.
• Add Cumin Seeds and Peppercorns and fry for a while.
• Switch off the flame and allow the ingredients to cool.
• Grind the sautéed ingredients into a fine paste and leave it aside.

 

For Nadan Mutton Curry:

• Clean, wash & dice the Mutton into cubes and allow it to drain in a colander.
• Marinate the Mutton pieces with the ground paste and leave it aside for about an hour.
• Heat oil in a Pan/Pressure Cooker.
• Splutter Mustard seeds, immediately add Curry Leaves & Coconut slices into it and fry for a while on a very low flame.
• Sauté finely chopped Onions and Green Chillies, sauté the ingredients on a medium flame until Onions turn translucent.
• Add finely chopped Tomatoes and cook until the Tomatoes turn soft and oil separates.
• Now, add marinated Mutton Pieces along with a dash of salt and give a quick stir.
• Pour 1/2 a Cup of Water (or as required to cook Mutton).
• Cover the Pressure Cooker with the lid and cook until the meat turns tender and soft.
• Once the Meat is cooked, add tamarind paste and mix well.
• Cook this on a low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame.
• Serve Nadan Mutton Curry along with Rice, Chapati, Parotta/Roti Canai etc.,
• Nadan Mutton Curry goes well with Appam/Vellayappam, Idiyappam, Puttu, Pathiri, Dosa, Idli etc.,
• Can serve Nadan Mutton Curry along with Nei Choru/Malabar Ghee Rice, Peas Pulao or Biriyani.
• Or simply serve it with steamed Rice or Palakkadan Matta Rice.
  

NOTES:

• Adjust the amount of spices to suit your preference.
• Cook Mutton pieces on a low flame for about 15-20 minutes.  This will help the flavour get infused into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.
• Coconut Oil gives an authentic taste to the Curry, can use any other vegetable oil too.
• Adding Coconut slices to the Curry is optional.  Some traditional recipes even call for adding White Pumpkin (Ash Gourd)/Kumbalanga in this Nadan Mutton Curry.
• Sauté the ingredients on a very low flame, stirring continuously.
• Marinate the Mutton/Chicken pieces and leave it aside for at least 1/2 an hour. 
• Adding Tamarind is purely optional.
• Can prepare the same recipe with Beef/Chicken.

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A QUICK TIP:

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.