Piralan (also commonly spelt Peralan, Peralan, or Perattu) is a traditional Kerala-style dry roast dish — a semi-dry or fully dry non-vegetarian preparation. A very spicy dish, meat (or sometimes fish) is slow-cooked or roasted in a thick, intensely spiced masala until the gravy reduces completely, coating the pieces in a flavorful, masala-heavy layer.

It’s a hallmark of Kerala Christian cuisine (especially Syrian Christian/Nasrani and Anglo-Indian styles in Central and North Kerala, like Kochi/Malabar regions), often served as a festive side dish during Christmas, Easter, weddings, or family gatherings. The name “Peralan” comes from the Malayalam word “peraluka” or “perukkan” meaning to coat or cover thickly with masala.

Piralan is a trademark Kerala side dish, used for all occasions. Chicken and mutton piralan are the most common derivatives. Sometimes, tubers like potatoes and koorka (Chinese potatoes) are diced and added to this recipe. Also read: Mutton Piralan with Potatoes – Recipe.

Mutton Piralan recipe

Ingredients for Mutton Piralan (Mutton Dry Fry):

  1. Oil – 4 big spoons
  2. Cumin seeds – 2 small spoons
    Bay leaf (Vayana Ila) – 4
    Cinnamon – 4 piece
    Green cardamom – 3
    Dark cardamom – 6, big
  3. Onions – ½ kg, chopped
  4. Ginger paste – 2 big spoons
    Garlic paste – 1 big spoon
  5. Mutton – 1 kg
  6. Coriander powder – 3 big spoons
    Turmeric powder – ½ small spoon
  7. Tomato – 250 gm, finely chopped
    Coriander leaves chopped – As required
  8. Salt – As needed
  9. Garam masala powder – 2 small spoons

How to prepare Mutton Piralan (Mutton Dry Fry)?

  1. Heat oil in a pan and sauté ingredients no: 2, one after the other.
  2. Add onions and sauté till they turn golden brown.
  3. Add ginger and garlic paste and sauté again.
  4. When it’s done, add mutton pieces and cook in a low flame.
  5. After 10 minutes, add ingredients no: 6 along with a little water and cook well.
  6. Add tomatoes and coriander leaves and cook for a few minutes.
  7. Add sufficient salt and mix it well.
  8. If you want to have some gravy, you can add water.
  9. Finally, add garam masala powder and take off the flame.

Note: If you marinate the mutton pieces with green papaya paste and let them rest for a while, the meat cooks more easily. You can also cook the mutton using a pressure cooker.

Courtesy: Vanitha Magazine August 15-31, 2016

Read a few more mutton side dish recipes. Here is the page link. Click on the images in the gallery to read. 

(Visited 244 times, 1 visits today)