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Kerala Style Mutton Roast (Erachi Ularthiyathu)

Kerala Style Mutton Roast (Erachi Ularthiyathu)

This typical Kerala recipe can be found in any Tamil household, every family has their own version. This dry mutton fry is a fiery sensation and fairly straightforward to make. Full of the earthy flavours of coconut and curry leaves this recipe is definitely a crowd pleaser!

Serves: 4   |   Prep Time: 15 minutes   |   Cook Time: 1-1.5 hours

Utensils Required

  1. Large Saucepan / kadai
  2. Frying Pan 
  3. Serving Spoon
  4. Spatula
  5. Knife
  6. Cutting board
  7. Large mixing bowl


  1. Mutton - 1 kg
  2. Shallots / Sambar onions - ½ kg
  3. Tomatoes - 3 sliced lenghtwise
  4. Ginger - 1 inch piece
  5. Green chillies- 4 to 5 slit
  6. Ginger-garlic paste - 2 tablespoons
  7. Coriander powder - 2 tbsp
  8. Turmeric powder - ½ tsp
  9. Red chilli powder - 2 tsp
  10. Black pepper powder - 1 tsp
  11. Garam masala - 1 tsp
  12. Fennel powder - 2 tsp
  13. Curry leaves - 4 sprigs
  14. Coconut chips - ½ cup thin
  15. Coconut oil or other oil - 2-3 tbsp
  16. Salt to taste


  • Wash and cut all the vegetables as mentioned
  • Wash the mutton thoroughly with water ensuring that there is no dirt and it is completely clean
  • After draining off excess water from the mutton, put it in a large mixing bowl. Add in all the dry powders along with the ginger-garlic paste, tomatoes and curry leaves and rub in all the ingredients. You can use a spoon for this step but using your hands will ensure that the spice mixture coats every piece of the mutton evenly.


  • This mutton requires no marinade, so you can cook it immediately, however if you would like to marinade it in the mixture you can do so while you prep the shallots and coconut chips
  • In a frying pan add a tablespoon of coconut oil and let it heat up. As it heats add in a pinch of salt and a pinch of turmeric powder. Then add the coconut chips and let them fry slowly until they crisp up on medium-low heat. Stir constantly to keep the chips from burning This should take 4 to 5 minutes. When they crisp up take them out and put them aside for later
  • In the same frying pan add in another 1-2 tbsps of coconut oil and once it is hot add the sliced shallots into it. Let the shallots saute until they are brown and caramelized. When done keep the onions aside for later use


  • In a heavy bottomed saucepan heat a tablespoon of oil and add in the slit chillies. Then add the mutton mixture into the pan and add a cup and half of water. Let this come to a boil and lower the heat to a simmer and cover the saucepan. Let the mutton simmer until it is cooked. This will typically take an hour or so


  • Make sure you check that the mutton is cooked by tasting a small piece of it
  • When the mutton is cooked turn up the heat to evaporate any excess water. This is meant to be a dry dish
  • Then add in the coconut chips and the fried shallots and mix in thoroughly
  • Ensure that the entire mixture is hot and make sure you taste for salt and adjust
  • When ready this delicious Mutton Roast is ready to serve with some yummy flakey Malabar Parathas, rotis or any Indian bread of your choice



Note: If you are in a hurry and want the mutton to cook faster you can use a pressure cooker instead of a saucepan and cook it for 6-7 whistles and then let it simmer on low after opening to dry any residual liquid. Your mutton roast will be ready to eat in less than 45 minutes!

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