Irachi Peralan

A traditional dish from the Nasrani (Kerala Syrian Christians) kitchen. You can cook this with beef or chicken.
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 –   teaspoons
  • Garam Masala powder – ¼ teaspoon
  • Turmenric powder – ¼ teaspoon
  • Water – ½ cup
  • Coconut Oil – 3 tablespoons
  • Salt to taste

How to –
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.

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