In Mangalore, Bearys call it “mutton pachhe curry “. Pachhe means green in our Beary language. This recipe is the most traditional and signature dish of Mangalore. In Mangalore the red curry and green curry are very commonly prepared at every household. These take little extra time for roasting the coconut and whole spices n all but trust me, the taste is out of the world. Most of the times I make easy and quick curries using spice powders and coconut milk like Chicken green curry, Malabar chicken kurma, Mutton sukka etc. But we equally enjoy the traditional Mangalore dishes.
I learnt this recipe from my mom in law. She adds cashews and almonds too, which makes it very rich in taste. It can be paired with plain rice, Ghee rice, Kushka, Saffron rice for lunch and with Appam, Idiyappam / Nool Puttu etc. Our most favourite combo is Mutton pachhe curry with Idli. The idlis and idiyappam just melts when mixed with this curry and we don’t keep count of how many servings we take.
Note: You can even use chicken or other meat instead of mutton. The recipe remains same. Reduce the green chillies if making chicken green curry.
For cooking mutton:
- Mutton – 1 kg, curry cut
- Oil – 1 tsp
- Onion – 2 large, roughly chopped
- Tomato – 2 large, roughly chopped
- Garam masala powder – 1 tsp
- Salt – to taste
For masala :
- Coconut oil/ any oil – 1 tsp
- Onion – 1 , small, finly chopped
- Curry leaves – few
- Fresh grated coconut – 1 cup
- Coriander seeds – 2 tbsp
- Saunf – 1 tbsp
- Green chilly – 8 to 10
- Almonds – 6
- Cashews – 6
- Mint leaves – few
- Coriander leaves – a handful
- Ginger – 1 inch
- Garlic – 6 cloves
- Turmeric powder – 1/2 tsp
- Lime – 1
- Coriander leaves – few, finely chopped
First cook mutton,
- Heat 1 tsp oil in a cooker, add onions and saute for a minute.
- Then add tomatoes, cleaned mutton, salt and garam masala powder.
- Add 1/2 cup water, mix well, close the lid and cook for 4 to 5 whistles or till mutton gets cooked.
Meanwhile prepare masala,
- Heat 1 tsp oil in a pan, add curry leaves, onion and saute for a minute.
- Then add fresh grated coconut, coriander seeds, saunf and saute till it slightly changes in colour.
- Then add ginger, garlic, green chilly, almonds, cashews and saute for 3 -4 minutes.
- Next add turmeric powder, mint leaves, coriander leaves and mix well.
- Let this cool down and then add this in a blender along with little water and grind till smooth paste.
- Masala is ready.
- Add the ground masala to the cooked mutton. Switch on the flame.
- Add water and adjust the consistency as preferred.
- Let it boil well for 3 – 4 minutes.
- Squeeze lime juice , add handful of finely chopped coriander leaves, switch off the flame.
Traditional mutton green curry/ pache curry is ready to serve.
You may also like our other traditional curry like
- Mangalore style mutton curry
- Mangalore style chicken curry
- Nadan Kozhi Curry / traditional Chicken Curry
Or some quick curry like