Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Vellayappam with Mutton Curry

Traditional 71. Vellayappam with Mutton Curry recipe

🧺 Ingredients

• 250g raw rice, soaked 6 hours
• 80g cooked rice
• 80g fresh grated coconut
• 1/2 tsp dry yeast + 1 tsp sugar dissolved in 3 tbsp warm water
• 1/2 tsp salt
• 600g bone-in mutton, cut into 5cm pieces
• 3 large onions, thinly sliced
• 2 tomatoes, chopped
• 1.5 tbsp ginger paste
• 1.5 tbsp garlic paste
• 2 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 1 tsp Kerala garam masala
• 2 sprigs curry leaves
• 200ml coconut milk (medium-thick)
• 4 tbsp coconut oil
• 1 tsp salt

👩‍🍳 How to make Vellayappam with Mutton Curry

1. Ferment appam batter: Grind soaked rice, cooked rice, and coconut with minimal water to a smooth batter. Mix in yeast solution and rest 8 hours until bubbly. Season with salt before cooking.
2. Brown mutton (10 mins, high heat): Heat coconut oil in a heavy-based pot or pressure cooker. Add mutton in batches — do not overcrowd. Sear on high heat 2-3 mins per side until deep brown on all sides. Remove and set aside.
3. Build curry base (12 mins, medium-high heat): In the same pot, add sliced onions and fry on medium-high heat for 10-12 mins, stirring frequently, until they turn deep mahogany brown — this caramelisation is the flavour base. Add ginger and garlic paste; fry 3 mins. Add tomatoes and cook 4-5 mins until completely broken down and oil separates from the sides.
4. Pressure cook (25 mins): Add all spice powders and curry leaves; fry 1 min. Return mutton to pot, add 200ml water and salt. Pressure cook for 4-5 whistles (or slow cook covered for 45 mins) until mutton is fall-off-the-bone tender.
5. Finish with coconut milk (3 mins, low heat): Open cooker after pressure releases. Pour in coconut milk and simmer on low heat for 3 mins. Stir in garam masala. Adjust salt.
6. Serve: Plate 2-3 appam per person with a generous ladle of mutton curry in a separate bowl for dipping.

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