Mutton peralan is a dry side dish. Peralan is a famous Kerala preparation, which can be made easily without any hard work. This is best served hot with practically everything including rice, appam, puttu, idiappam etc. It stays fresh forever and seems to get tastier as you heat it each time.
- Mutton- ½ kg
- Onions (sliced)- 2nos
- Green chillies (slitted)- 4nos
- Ginger paste- 1tbsp
- Garlic paste- 1tbsp
- Curry leaves- few
- Red chilli powder- 2tsp
- Coriander powder- 1tsp
- Turmeric powder- ½ tsp
- Garam masala powder- 1tsp
- Salt- as per taste
- Oil- 2tbsp
- Water- ½ cup
- Pour oil in pressure cooker and saute onions, green chillies, curry leaves, ginger and garlic paste well.
- Add the red chilli powder, coriander powder and turmeric powder. Mix well in between otherwise the powders will stick to the bottom of the cooker.
- Add the cleaned and washed mutton pieces and salt. Stir fry for few minutes.
- Add water and close the cooker and pressure cook the mutton till done. Remove from fire.
- When it is cooled open the cooker and add the garam masala powder and saute well till no water is left and till the gravy becomes dry.
- Transfer to a serving dish.
I am sending this to Kerala Kitchen an event hosted by Ria.