Mix mutton pieces with all the marinade ingredients and keep aside for 1 hour.
In a pressure cooker, mix the marinated mutton pieces with 1 cup water (100 ml) and pressure cook for 35 minutes or until softens (reduce the heat after 3 rd whistle and cook on a low to medium heat for 25 minutes). Allow the cooker to cool naturally. Open the cooker (You may get half cup mutton stock. Reserve mutton stock / chaaru for another tasty dish). Carefully remove cooked mutton pieces.
For Ularthu / Seasoning:
2 tablespoon coconut bits (1/4 - inch thin bits)
1/2 teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon oil
Mix coconut bits / thengakothu with turmeric powder and salt and keep aside for half hour. Heat oil in a pan and shallow fry marinated coconut bits until golden color, crisp and fragrant. Maintain low to medium heat.
1 tablespoon oil
1 big onion, finely sliced
1 green chilli, slit lengthwise
1 spring curry leaves
Heat oil in a pan. Add sliced onions and fry till golden brown and crisp.
Add curry leaves and slit green chilli. Saute well for 2 - 3 minutes. Add shallow fried coconut bits / thengakothu and stir well.
Add cooked mutton pieces, adjust salt to taste, sprinkle 1/4 teaspoon pepper powder if required. Mix all the ingredients well. Cover with a lid and cook on a low heat for 10 - 12 minutes or until dries up / onions well blended with mutton pieces. Open the lid and stir well on a low heat for 5 - 7 minutes. Serve with Appam, Parotta, Rice ....
For gravy dish:
Serves : 2 small size serving bowl (50 ml)
2 teaspoon oil
2 tablespoon sliced onions
3 curry leaves
2 tablespoon extra water (30 ml)
Heat oil in a pan. Add sliced onions and fry till golden color. Add curry leaves and saute well for 2 minutes. Add reserved mutton stock / chaaru and extra 30 ml water. Cover with a lid and cook on a low heat for 10 minutes or until the gravy thickens / golden brown in color and fragrant. This gravy is an excellent combination with Appam / Parotta ...