Category: Dinner

Kerala-Style Mutton Stew Recipe

🕒 Prep Time: 15 mins | Cook Time: 45 mins | Serves: 4

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Mutton Stew is a beloved classic in Kerala cuisine, celebrated for its rich, creamy texture and delicate blend of spices. Slow-cooked to tender perfection in fragrant coconut milk, this stew combines hearty chunks of mutton with wholesome vegetables like carrots and potatoes, creating a comforting and flavorful dish. Traditionally enjoyed with soft, fluffy appams or idiyappam, Kerala Mutton Stew is perfect for festive occasions or cozy family meals, offering a perfect balance of mild spices and creamy goodness that warms the soul.

📝 Ingredients

For cooking mutton:

• Mutton (bone-in) – 500g, cleaned
• Turmeric powder – ½ tsp
• Pepper powder – ½ tsp
• Salt – to taste
• Water – 1 cup

For the stew:

• Coconut oil – 2 tbsp
• Cinnamon – 1 small stick
• Cloves – 3 to 4
• Cardamom – 3 pods
• Bay leaf – 1
• Onion – 2 medium, thinly sliced
• Ginger – 1 tbsp, julienned
• Garlic – 1 tbsp, chopped
• Green chilies – 2, slit
• Carrot – 1, sliced
• Potato – 1 medium, cubed
• Curry leaves – 2 sprigs
• Thin coconut milk – 1 cup (second extract)
• Thick coconut milk – ¾ cup (first extract)
• Crushed pepper – ½ tsp (optional, for extra heat)
• Salt – to taste

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🍳 Instructions

1. Cook the Mutton:

In a pressure cooker, add mutton pieces with turmeric, pepper, salt, and 1 cup water. Pressure cook for 3–4 whistles or until tender. Set aside along with the stock.

2. Sauté Whole Spices:

Heat coconut oil in a deep pan. Add cinnamon, cloves, cardamom, and bay leaf. Sauté for a few seconds until aromatic.

3. Cook the Base:

Add sliced onions, green chilies, ginger, and garlic. Sauté on medium heat until the onions turn soft and translucent (not browned).

4. Add Vegetables:

Add carrot and potato pieces. Mix well and sauté for 2–3 minutes.

5. Add Mutton & Simmer:

Now add the cooked mutton along with its stock. Pour in the thin coconut milk. Add curry leaves and salt if needed. Cover and simmer on low heat until the vegetables are tender.

6. Finish with Thick Coconut Milk:

Once the veggies are cooked, lower the heat and add thick coconut milk. Stir gently and heat through without boiling (to avoid curdling). Add crushed pepper if desired.

7. Final Touch:

Drizzle a little coconut oil and a few fresh curry leaves on top for that authentic Kerala aroma.

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🍽️ Serving Suggestion:

Best served hot with appam, idiyappam, ghee rice, or soft bread

Conclusion

Rich, comforting, and delicately spiced, Kerala Mutton Stew is a timeless dish that brings together the heart of Kerala cuisine—perfect for a soulful meal with appam or idiyappam.

Vegetable kurma is a popular dish similar to stew except that ground coconut paste is used instead of coconut milk. Its common to have kurma or stew along with breakfast dishes like appam, idiyappam etc. Also it is present in Kerala dinner recipes. It’s a healthy and tasty option for anyone looking to enjoy a comforting, nutrient-rich South Indian meal without compromising on flavor.

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📝 Ingredients:

• Carrot – 1 (chopped)
• Potato – 1
• Green peas – ¼ cup
• Beans – 6–8 (chopped)
• Onion – 1 large, thinly sliced
• Green chilies – 2
• Ginger – 1-inch
• Thin coconut milk – 1 cup
• Thick coconut milk – ½ cup
• Whole black pepper – ½ tsp
• Curry leaves – 1 sprig
• Coconut oil – 1 tbsp
• Salt – to taste

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🔪 Instructions:

1. Saute Base Flavors
   Heat coconut oil in a pan. Saute sliced onions, ginger, green chilies, and curry leaves until soft (no browning).
2. Add Veggies & Cook
   Add all chopped vegetables, salt and pepper (If you need it in the form of a veg stew add thin coconut milk in this stage. Cover and cook till veggies are tender.)
3. Finish with Thick Coconut Milk
   Add coconut ground paste and warm it gently. Adjust salt and pepper. Turn off the heat.( In case of stew: Add thick coconut milk and warm it gently (don’t boil). Adjust salt and pepper. Turn off the heat.)
4. Garnish with a few curry leaves and a drizzle of coconut oil.

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🍽️ Serving Suggestions:

• Appam
• Idiyappam
• Neer dosa
• Ghee rice
• Light chapathi

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Conclusion

Vegetable Kurma is a wholesome, flavorful curry that brings together the richness of coconut and the warmth of aromatic spices. Whether paired with soft chapatis, fluffy puris, or Kerala’s special appams, it’s a comforting dish that suits everyday meals and special occasions alike. Easy to prepare and customizable with your favorite vegetables, this vegetable kurma is a must-try for anyone who loves South Indian cuisine.

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A spicy, semi-dry chicken roast that pairs beautifully with Kerala parotta, chapathi, or even ghee rice.Kerala Chicken Roast is a classic and flavorful dish that beautifully captures the essence of traditional Kerala cuisine. Marinated in a blend of aromatic spices and slow-roasted to perfection, this dish is known for its rich, deep flavors and fiery red color. Often served during festive occasions and family gatherings, Kerala Chicken Roast pairs wonderfully with rice, parotta, or appam. With the warmth of black pepper, the tanginess of tomatoes, and the boldness of curry leaves, this roast is a true celebration of the vibrant tastes of Kerala.

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📝 Ingredients:

For Marination:

• Chicken – 500g (bone-in pieces)
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Coriander powder – 1 tbsp
• Garam masala – ½ tsp
• Ginger-garlic paste – 1 tbsp
• Salt – to taste
• Lemon juice – 1 tsp

For the Roast:

• Coconut oil – 2–3 tbsp
• Onion – 2 large, thinly sliced
• Green chilies – 2, slit
• Curry leaves – a handful
• Crushed pepper – 1 tsp (adjust to taste)
• Fennel seeds – ½ tsp (optional)
• Tomato – 1, chopped (optional for light gravy)
• Fresh coriander leaves – to garnish

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🔪 Instructions:

1. Marinate the Chicken
   • Mix all the marination ingredients and coat the chicken.
   • Let it rest for 30 minutes to 1 hour.
2. Cook the Chicken
   • In a heavy-bottomed pan, heat 1 tbsp oil.
   • Add the marinated chicken and cook on medium heat until 70–80% done. Remove and set aside.
3. Prepare the Roast Masala
   • In the same pan, add more coconut oil.
   • Sauté sliced onions until golden brown.
   • Add green chilies, curry leaves, and fennel seeds.
   • Toss in chopped tomato (if using) and cook till soft.
4. Roast the Chicken
   • Add the partially cooked chicken to the masala.
   • Roast on medium-high heat, stirring continuously.
   • Add crushed pepper and adjust salt/spice.
   • Cook till the chicken is roasted and nicely coated.
5. Finish with Curry Leaves and Coriander
   • Toss in some fresh curry leaves and coriander.
   • Serve hot!

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🍽️ Serving Suggestions:

Bursting with bold flavors and traditional spices, Kerala Chicken Roast is a must-try dish that brings the true taste of Kerala to your table.

• Kerala parotta
• Chapathi
• Appam
• Ghee rice
• Even plain rice with moru curry!