Pathrade Curry with Mutton

Classic Mangalorean Catholic style mutton curry with pathrade (steamed rice and colocasia leaf cakes). This is a one pot meal that is a seasonal delicacy in Coastal Karnataka

Course Main Course

Cuisine Mangalorean

Keyword Curry, Mutton, Pathrade, Pathrode

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 592kcal

Author Shireen Sequeira

Ingredients

1 kg mutton
2 large pathrades cut into about 18-20 pieces of 1 inch width.

For the gravy (Condiments to be roasted separately & then ground together)

5-6 long dry red chillies I used Bedgi
5 peppercorns
2 teaspoons cumin seeds
3 teaspoons coriander seeds
1/2 teaspoon mustard
1 cup grated coconut
2 small onions roughly sliced

Grind the above condiments and the below 2 ingredients with a little water or thin coconut milk

1 marble size ball of tamarind
1/4 teaspoon turmeric powder

You also need:

1 medium size onion finely sliced
Thick & thin roce of 1 coconut OR coconut milk made out of 6 tbsps of coconut milk powder dissolved in 2 cups tepid water - abt 450ml - This makes about 550-600ml of thick coconut milk.

For tempering

1/2 onion
Oil for frying
Salt to taste

Instructions

Cut into medium size pieces, wash and pressure cook it with a little salt for 3-2 whistles on full flame. Reduce the heat and cook on sim for another 7-8 minutes or till tender
In a large vessel, heat some oil and then fry the sliced onion till it turns golden brown
Add the ground masala and fry a bit - no need to fry too much as all the ingredients have already been roasted - this process has already eliminated the raw taste/smell if any
Add the masala water from the mixie (not more than 1/2 -3/4th cup) and bring it to a boil.
Add the coconut milk & boil for 1 minute.
Add the mutton pieces and its stock (about 2 cups). By now your gravy is a thin pale yellow colour. Check salt & tamarind and add more if required - ensure you dont add too much salt as the mutton was cooked with salt
Bring it to a boil & add the pathrade pieces and simmer for 3-4 minutes. Turn off flame & in another small pan fry the 1/2 onion in some oil and when it turns golden brown add it to the gravy. This is optional
Serve hot!

Notes

If you are using a mixer grinder, use the dry grinding jar (the smallest among all jars meant for grinding powders) to grind all the dry items (jeera, dry chillies, coriander, peppercorns, turmeric, mustard) to a fine powder and then add the tamarind, coconut & onions - this ensures that your masala is ground to a nice & smooth paste

Nutrition