A traditional dish from the Nasrani (Kerala Syrian Christians) kitchen. You can cook this with beef or chicken.
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| Irachi Peralan |
You need –
- Mutton, cut into medium pieces– ½ kg
- Onion, thinly sliced – 1¼ cups
- Ginger, thinly sliced – 1 tablespoon
- Gralic, crushed – 1 tablespoon
- Curry leaves – 3 sprigs
- Coriander powder – 3 tablespoons
- Chilly powder – 1½ teaspoons
- Garam Masala powder – ¼ teaspoon
- Turmenric powder – ¼ teaspoon
- Water – ½ cup
- Coconut Oil – 3 tablespoons
- Salt to taste
How to –
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| Irachi Peralan |
- Mix all the powders with a enough water to make a paste and set aside.
- Heat 2 tablespoons of oil in pan. Add the crushed garlic and sauté for a minute or till the raw smell is gone.
- Add the ginger, onions and curry leaves, sauté till the onions turn light brown. Set aside
- In a pressure cooker, add the remaining oil and sauté the coriander, chilly, Garam masala and turmeric paste till the raw smell is gone.
- Add the sautéed onions, ginger, garlic and curry leaves to the paste.
- Add the mutton, salt, water and mix well. Pressure cook till done.
- Uncover and cook on a low flame till the gravy is thick.
Serve hot with rice or roti.
Foodolicious Pictured 
Looking delicious….Rekha