Mutton Roast / Mutton Ularthiyethu

I haven’t posted non veg dishes for a while. So here comes spicy and delicious Mutton Roast .  A typical Kerala dish with all the spices and the coconut oil…  The procedure is quite simple.. Cook the mutton pieces with the spices and saute with onions, ginger and garlic  .. that’s it..  Hubby, who is not so fond of mutton, loved this preparation..


1. Mutton – 1/2 kg
2. Turmeric  powder- 1 tsp
3. Kashmiri chilly powder – 1 tsp
4.  Onion, sliced – 1 cup
5.  Ginger paste – 1 tsp
6.  Garlic paste – 2 tsp
7.  Coconut oil – 4 tbsp
8.  Curry leaves
8.  Coriander leaves – for garnishing
9.  Salt

To be roasted and ground

  • Coriander seeds – 2 tbsp
  • Red chillies – 6
  • Aniseed – 1tsp
  • Peppercorns – 1tsp
  • Cloves – 4
  • Cinnamon stick – 4 inch piece


  1. Chop the mutton into medium sized pieces and clean.
  2. Heat a non stick pan.Roast the spices in medium flame and grind them to a powder.
  3. Marinate the mutton pieces with the spices, turmeric powder , chilli powder and salt for 1 hour.
  4. Cook the mutton adding about 1/4 cup of water , in a pressure cooker. (If there is water remaining, cook till water is evaporated. But make sure that the mutton pieces do not get overcooked) (* Thanks Arva, for reminding the pressure cooker part .)
  5. Heat oil.Saute the onions till light brown in colour.
  6. Add the ginger and garlic pastes, curry leaves and saute for a few minutes .
  7. Add the cooked mutton pieces and saute well till  dry and brown.
  8. Garnish with coriander leaves and serve.

Sending this to Iftar Event hosted at Hyderabadi Cuisine Recipes

Padavakanga Chakkakkuru Mezhukkupuratti (Snake Guard and Jackfruit Seed Stir Fry)

It’s not Jackfruit season in Kerala. But when I was doing my grocery shopping I saw this packet of jackfruit seeds on the counter and bought it immediately. Hubby is so fond of Padavanlanga Chakkakkuru Mezhukkupuratti..  and I had the homegrown Snakeguard from my mother’s vegetable garden. This dish was destined to be made  🙂

My hubby loves this dish… Infact so much that our moms make sure that we have the seeds packed in the luggage during our return trip from Kerala..

There is no need for lots of oil in the mezhukkupuratti (stir fry)..  Use 3-4 tbsp of oil and sauté the vegetables in a low flame for 25-30minutes. If you are using non stick pan oil consumption can still be reduced. If you go for iron skillet you will get a crispier mezhukkupuratti.(stir fry)


  • Jackfruit seeds -20
  • Snakeguard  – 1
  • Onion, sliced – 1
  • Chilli powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Oil – 3 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves
  • Red chillies – 3


  • Slice each jackfruit seeds into 6 long pieces.
  • Cook them with ¼ tsp turmeric powder, ¼ tsp chilli powder and ½ cup water on slow flame.
  • Slice the snakeguard into long thin pieces.
  • Cook the snakeguard using ¼ tsp turmeric powder, a pinch chilli powder, salt  and 1/3 cup water (Do not overcook ).
  • In a pan, heat oil and splutter mustard seeds and curry leaves.
  • Saute sliced onions.
  • Add the cooked snakeguard and jackfruit seeds .
  • Keep on low flame for around 30 minutes, stirring in between till the jackfruit seeds become crispy. (If you want you can add a bit of oil in between)