Mutton Varuval or Mutton fry is a lip smacking dish from Tamilnadu. We make this Mutton Varuval regularly and never fails to impress every time. It is very simple to make.
This Mutton fry Recipe requires no grinding. The main ingredients for this delicious mutton fry are shallots, ginger-garlic paste, and the spice powder which are readily available in our pantry – dry red chillies, fennel seeds and pepper. I would say Fennel seeds and Pepper corns are start ingredients for any Non-vegetarian dishes. Pepper gives a wonderful flavour and aroma to the mutton fry. Needless to say about Fennel Seeds. It features in most of my South-Indian non-veg recipes. Shallots gives a nice touch to the varuval. If you do not have shallots, use onions.
Whenever we get mutton for Sunday breakfast, I usually make Mutton kulambu and Mutton fry to go along with hot Idlies. You can also serve this mutton varuval with Mutton biryani. My husband just loves this combination. So what I would do this, after cooking mutton for kulambu, I take half of the pieces for mutton varuval. Do try this delicious and lip-smacking mutton varuval along with mutton kulambu and enjoy your Sunday breakfast! Other Interesting Mutton Recipes – Mutton Uppu Kari, Mutton Ghee Roast
This post was first published on 31st March, 2018 on F for Flavour. Now the Mutton Varuval recipe is updated with step wise instructions and pictures.
How to make Mutton Varuval / Mutton Fry
- In a pressure cooker, add 250 grams of mutton, 2 tsp of Ginger-garlic paste, turmeric powder, red chilli powder, salt, 1 tsp of castor oil and 1 cup of water. Castor oil helps in cooking the meat faster. Cook for 8 – 10 whistles in high flame or 20 mins in medium flame(regardless of number of whistles). Check if the meat is cooked well, if not cook for 2 more whistles.
- Alternatively, you can also cook the mutton in a regular pan. In a pan, add all the ingredients mentioned above with 1 cup of hot water. Cook in high flame for 20 – 30 mins. Stir now and then. Make sure there is enough water, so that mutton does not get charred.
- Once the mutton pieces are cooked well, reserve the water for later use. Keep the mutton pieces aside.
- In a pan/ Kadai, add gingelly oil or nallennai. Gingelly oil will start to foam when heated, so do not worry. Add mustard seeds and let it crackle.
- Now add Fennel seeds and let it splutter.
- Add lots of curry leaves and Dry red chillies. do not burn the chillies.
- Now add shallots and fry till golden.
- Add ginger garlic paste and fry till raw smell leaves. Ginger garlic paste will stick to the botton. Make sure you stir well.
now add cooked mutton pieces and give a good mix.
- Add the reserved water(mutton stock) to the kadai.
- Now add curry masala / Garam Masala. Fry till dry.
- Now add crushed pepper powder, salt and mix well.
- Switch off the flame and add chopped coriander leaves.
Mutton Varuval / Mutton Fry Recipe
Mutton Varuval / Mutton Fry
Ingredients
- 250 grams Mutton cooked
- 8 Shallots
- 2 tsp Ginger-Garlic paste
- 4 Dry red chilies
- 1 tsp Curry Masala Powder
- 1/2 tsp Pepper powder
- 1 sprig Curry leaves
- 1/2 tsp Mustard seeds
- 1 tsp Fennel seeds
- Salt as required
- 2 tbsp Oil
Instructions
How to make Mutton Varuval / Mutton Fry
- Pressure cook mutton with ginger-garlic paste, chili powder, turmeric powder, salt , a tsp of castor Oil, 1 cup of water for 8 whistles.
- Reserve the mutton stock for later use.
- I have used Gingelly oil for mutton fry. It will start to foam once heated.
- Heat oil in a pan and add mustard seeds.
- Once mustard starts spluttering, add fennel seeds.
- Add curry leaves and red chilies.
- Add shallot and crushed ginger garlic. Cook till shallots turn soft.
- Add cooked mutton pieces and mix well.
- Add curry masala powder, salt, reserved mutton stock and cook for 2 mins or until it becomes dry.
- Finally add freshly ground pepper and give a stir.
- Switch off the heat.
- Enjoy this mutton Varuval with biryani or steamed rice along with mutton gravy!
Notes
- Add lots of curry leaves. It gives a wonderful flavor to the dish.
- When a dish calls for pepper powder, always use freshly ground pepper powder. It enhances the dish so much.
Notes:
- Add lots of curry leaves. It gives a wonderful flavor to the dish.
- When a dish calls for pepper powder, always use freshly ground pepper powder. It enhances the dish so much.
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You may want to try other recipes from my blog Mutton ghee roast, mutton cutlet, mutton uppu kari, mutton curry for Idli/Dosa and mutton liver fry.
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recipe looks simple. easy for beginners like me