Mutton Palya
Dry mutton stir-fry with coconut and spices. Karnataka-style semi-dry mutton preparation eaten with jolada rotti or akki rotti.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- Coconut — 100 g (chopped)
- Mutton — 250 g (chopped)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- Urad Dal — 1 tsp (whole)
- Curry Leaves — 8 piece (ground)
- Mustard Seeds (Black) — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
Method
- Clean and cut the mutton into small pieces. Marinate with turmeric powder, red chilli powder, coriander powder and salt for 15 minutes.
- Pressure-cook the marinated mutton with a little water until tender (about 3-4 whistles).
- Heat coconut oil in a kadhai. Add mustard seeds and let them splutter, then add urad dal and curry leaves and saute until the dal turns light golden.
- Add the cooked mutton along with its stock. Simmer on low flame, stirring occasionally, until the liquid reduces and the mutton turns semi-dry.
- Add fresh grated coconut, mix well and saute for 2-3 minutes so the coconut coats the mutton and turns lightly toasted.
- Adjust salt, garnish with fresh coriander leaves and serve hot with jolada rotti or akki rotti.
Common questions
- What is ಮಟನ ಪಲ್ಯಾ in English?
- ಮಟನ ಪಲ್ಯಾ is written Mutton Palya in English.
- How many calories in one plate of Mutton Palya?
- 295 kcal per plate.
- How much cooking time?
- 65 min — 20 min prep, 45 min cooking.