Wednesday, April 15, 2015

Mutton pepper fry | Mutton milagu varuval (Simple method)

Simple Mutton pepper Fry

This method of preparing pepper fry is very simple with just onions and pepper powder. This recipe is regular method of preparing traditional mutton varuval(Mutton fry) but the difference is just replace all the spices with pepper powder which would be totally a simple and different taste from the regular fry we make.


Cooked Mutton - 1 bowl (Refer Step 1,2 & 3)
Onion- 2
Garlic- 1 full
Green chilli -2-3
Pepper corns - 2 tsp
Curry leaves - few
Oil - 3 tbsp
Salt as required


 1. Heat 1 tsp of oil, add clove cinnamon powder.
2. (Choice 1)Add cleaned mutton and pressure cook adding salt, 3 tsp of mutton masala, 1 tsp of turmeric powder.

 3. (Choice 2) Else you can drain out the pieces from the traditional curry you make for preparing this pepper fry. (I always follow this method)

 4. Slice the garlic, onion,slit the green chilli

 5. Dry roast pepper corns and grind to coarse powder.
 6. Heat oil, add mustard seeds and curry leaves
7. Add sliced onion, chilli and garlic. Fry until golden brown.
8. Add the cooked mutton pieces and add just 1 tsp of mutton masala if you require.
9. When the mutton gets cooked evenly with onion and the flavor of chilli add the pepper powder along with the salt.
10. Fry for about a minute or two and put off the flame.
11. Simple mutton pepper fry is ready to serve

  • We always prepare a kuzhambu/Curry along with a varuval/dry gravy using the pieces.
  • So I always drain out the pieces from the curry.
  •  Adding mutton masala is just get a coating of masala in the fry. I generally add for other type of varuval,but here I haven't added because of adding pepper powder.
  • Initially frying of Mutton with clove-cinnamon powder gives the mutton a better flavor once cooked without any much spices.

Simple Mutton Pepper Fry

Sunday, April 12, 2015

Chicken Gravy | Mint Cashew Chicken gravy

Chicken Gravy with Mint & Cashew

This recipe came out when I started to prepare a normal chicken gravy. The actual recipe when cooking in halfway I found salt was added a bit high. Instead adding curd as such to the gravy just tried out grinding with mint and curd. When I felt to have a little thick consistency soaked and grinded the cashews and I served along with rice. So this would be a book mark even for me to prepare the next time.


Chicken - 1/2 kg
Pepper corns - 1 tsp
Cinnamon - 1 stick
Chicken masala - 3 tsp
Coriander powder - 3 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Green chillies- 2
Coriander leaves - 1/2 cup
Onion - 2
Tomato -1
Curry leaves - few
Shallots - 10 cup (cut into thin slices)
Garlic - 4
Ginger - 1 inch 
Crystal salt - 2 tsp
Coriander leaves - to garnish

To grind:
Paste 1: Mint & Curd
Paste 2: Cashew -10 (soak for 10 minutes and grind to fine paste)

Chicken Gravy


  1. Heat oil in a pan, add cinnamon, peppercorns, sliced onions,curry leaves and fry until they are soft.
  2. Add in chopped tomatoes and cook mushy.
  3. Then add crushed ginger, garlic and cleaned chicken.
  4. Sprinkle all the spice powders along with salt.
  5. when the chicken is half cooked add paste 1, cover with a lid and cook until pieces become tender.
  6. Then add cashew paste and cook until they gets blended evenly.
  7. Finally add the sliced shallots/pearl onions, mix well and put off the flame.
  8. Garnish with chopped coriander leaves.

  • Cut the chicken in medium pieces. 
  • Always after washing add little turmeric powder,marinate and keep aside until u cook.  You can use a little amount from the above given measurement.
  • Serve with onion rings spread with lemon,salt and pepper powder.
  • This gravy goes best with chapathi/Roti and better with Rice.
  • Adding shallots at the last is purely optional, as I follow this step at last when ever I make any non-veg gravies which I learn't from my uncle(peripa)

Mint-Cashew Chicken gravy

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