Erachi Paruppu Kulambu
- 55 min
- mild
- Serves 6
Erachi paruppu kulambu cooks mutton and toor dal in a pressure cooker with roasted coconut paste, plus a ghee rice. Mild, serves 6, 55 minutes, with video.
You’ll need: Pressure Cooker
Good for: Bakrid, Party
Ingredients
Gingelly Oil2 tbsp
Green Cardamom7
Star Anise1
Cloves4
Cinnamon2 inch
Green Chilli, Slit5
Onion, Slices4
Salt1½ tsp
Mutton Fat10 grams
Ginger Garlic Paste1 tbsp
Mutton Curry Cut500 grams
Red Chilli Powder2 tsp
Turmeric Powder1 tsp
Toor Dal¾ cup
Water5 cup
Cumin1 tsp
Fennel Seeds1 tsp
Poppy Seeds1 tsp
Coconut (Grated)½ cup
Mustard Seeds½ tsp
Curry leaves2 sprigs
Dry Red Chilli3
Asafoetida¼ tsp
Coriander Leaves, Finely Chopped2 tbsp
Ghee2 tbsp
Bay Leaves1
Cashew (half)15
Seeraga Samba Rice1 cup
Coconut Milk1 cup
Contains: milk, cashew or other tree nuts, wheat, sesame.
Nutrition
Per 1 person, and for all 6 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 6 people |
|---|---|---|
| Energy | 629kcal | 3774kcal |
| Protein | 29g | 172g |
| Carbohydrate | 60g | 359g |
| Fat | 33g | 195g |
| Fibre | 10g | 61g |
| Sugar | 5.3g | 32g |
Cookd masalas for mutton curry cut
Method
In a pressure cooker, add oil. Once hot, add the whole spices and saute for 1 minute or until fragrant.
Then add the green chilli, onion and salt. Saute for 5-6 minute on a medium heat, or until it starts to turn golden brown. Add ginger garlic paste and saute for 1 minute until the raw smell disappears.
Add the mutton and stir well. Cook until most if the water from the mutton has evaporated.
Add the red chilli powder and turmeric powder and saute for 1 minute.
Once the mutton starts sticking to the bottom of the pan, add the toor dal. Gently scrape the bottom of the pan. Add water and bring it to a boil. Close the lid and pressure cook for 5 whistles on medium heat.
To make the coconut paste, dry roast all the ingredients in a pan until fragrant and lightly toasted. Blend with a little water to make a fine paste.
Once the pressure from the cooker naturally releases, add the coconut paste and jaggery, and bring the mixture to a simmer.
To make the tempering, heat some oil in a pan and add the ingredients required. Add the tempering along with coriander leaves to the mutton and stir to combine well.
To make the ghee rice, heat up ghee in a pressure cooker. Add the whole spices and saute for 1 minute or until fragrant. Then add the onions and green chilli and sauté for 3-4 minutes or until soft and translucent. Then add the ginger garlic paste and cook until the raw smell disappears. Add the water and coconut milk and bring to a boil.
Add the washed rice and salt, and stir to combine well. Bring to a boil again and close the lid, and pressure cook for 2 whistles on a medium heat. Once done, let the pressure naturally release before opening. Gently fluff the rice and serve hot with the Mutton.
Before you start
- How long does Erachi Paruppu Kulambu take?
- 55 minutes from start to finish. That is 10 minutes of preparation and 45 minutes of cooking.
- How many people does Erachi Paruppu Kulambu serve?
- 6. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Erachi Paruppu Kulambu vegetarian?
- No, it contains meat or fish.
- Is Erachi Paruppu Kulambu spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Erachi Paruppu Kulambu?
- 500 grams Mutton Curry Cut, ¾ cup Toor Dal, ½ cup Coconut (Grated), 1 cup Coconut Milk, 10 grams Mutton Fat, 1 cup Seeraga Samba Rice, and a few more listed on this page.
- Do I need a pressure cooker for Erachi Paruppu Kulambu?
- Yes, this one is cooked under pressure.
- How many calories are in Erachi Paruppu Kulambu?
- About 629 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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