Mutton pepper piralan

Mutton pepper piralan

An incredibly popular dish in Kerala, it has chunks of juicy and tender mutton which has soaked up the spicy goodness of the flavoursome gravy. It goes well with appam, chapathi, roti, naan and even white rice. Try out this easy recipe of mutton pepper piralan for your next house party.


750 gms mutton (cut into medium sized pieces)

1/2 tsp turmeric powder

1 tsp chilli powder

Salt as required

2 tbsp coconut oil

1 tbsp ghee

1 tbsp finely chopped ginger and garlic

2 bunches curry leaves

1 cup onions (sliced)

1 cup shallots (sliced)

3 green chillies (sliced)

1 cup tomatoes (diced)

1 tbsp black pepper

1 tbsp coriander

5 cloves

1 inch piece of cardamom

1 bay leaf

Coriander leaves and mint leaves as required

1 tsp corn flour

1 1/2 tbsp first extract of coconut milk


Wash the mutton pieces well

Marinate the mutton with turmeric powder, chilli powder and salt as required

Cook the mutton by pouring some water in it

Keep it aside

In a heated pan, add the black pepper, coriander, cloves, cinnamon and bay leaf

Roast well and grind into a fine masala powder

Heat coconut oil in a non stick pan and add ghee into it

Add finely chopped ginger and garlic and roast well

Add curry leaves and mix well

Add sliced onions and shallots

Sauté well

Into it, add diced tomatoes and sauté

When the tomatoes have cooked and turned mushy, add the cooked mutton along with resting juices

Add the corn flour mixed in half cup warm water

Add the previously prepared masala powder, coconut milk and chopped coriander and mint leaves

Mix everything well and serve hot

The consistency of the gravy plays a major role in adding flavour and texture to the dish. It shouldn€™t be runny or too thickened either.

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