Pazhampori + Mutton Curry is a variation of Pazhampori + Beef Curry, which is a traditional combo in some parts of Kerala. In this dish, I substitute mutton. You can choose any non-vegetarian ingredient to make this dish. Many people, including me, feel weird about trying this traditional Kerala banana snack with some curry. It’s all about personal choices.
Ingredients for Pazhampori + Mutton Curry:
For Pazhampori:
1. Kerala banana (Ethapazham) – 3
2. Maida – 1 cup
Rice flour – 2 big spoons
Sugar – 1 big spoon
Turmeric powder – A pinch
Water, salt – As required
3. Coconut oil – For frying
For Mutton Curry:
4. Mutton – 1 kg
5. Shallots – 6, chopped
Garlic – 8 cloves, chopped
Ginger – 1-inch piece chopped
Coriander powder – 1 big spoon
Chilli powder – 1 big spoon
Turmeric powder – ½ small spoon
Pepper powder – 1 small spoon
Garam masala powder – 1 small spoon
Vinegar – 1 big spoon
Green chillies – 2, chopped
Salt – For taste
6. Coconut oil – As required
7. Onions – 2, chopped
Curry leaves – 2 stalks
8. Ginger-garlic paste – 1 big spoon
9. Chilli powder – 1.5 small spoons
Turmeric powder, garam masala powder, fennel powder – ½ small spoon each
10. Tomato – 1, chopped
11. Mustard – ½ small spoon
12. Shallots – 3, chopped
Red chillies – 2, split into two
Curry leaves – A stalk
How to prepare Pazhampori + Mutton Curry?
1. Remove the skin of the banana and slice it into long, thin pieces.
2. In a big pot, mix together ingredients no: 2 to prepare the batter.
3. Batter should not be too loose.
4. Dip banana pieces in batter and deep fry in hot oil.
5. Clean mutton and cut into medium-sized pieces.
6. Marinate mutton pieces using ingredients no: 5 and allow them to rest for half an hour.
7. Transfer the contents to a pressure cooker and cook them well.
8. Heat oil in a pan and sauté onions and curry leaves.
9. Add ginger-garlic paste and sauté again.
10. Add ingredients no: 9 and sauté them, followed by tomatoes.
11. When tomatoes are well-cooked and smashed well, add mutton along with its stock and mix well.
12. Allow the contents to boil. When it turns thick, turn off the flame.
13. Heat a little oil and sputter mustard seeds.
14. Add shallots, red chillies and curry leaves to it and temper.
15. Add this oil to the mutton curry.
16. Dip Pazhampori in mutton and can serve with a cup of hot tea.
Courtesy: Vanitha Magazine February 15-28, 2018
You can read a few more mutton side dish recipes here. Click here to read.
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