Mutton Erachi Pepper Fry | How to make Mutton Erachi Pepper Fry

By Sharmistha Cheema  |  17th May 2016  |  
5.0 from 1 review Rate It!
  • Mutton Erachi Pepper Fry, How to make Mutton Erachi Pepper Fry
Mutton Erachi Pepper Fryby Sharmistha Cheema
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Video for key ingredients

  • Sambhar Powder

About Mutton Erachi Pepper Fry Recipe

This is another very famous Kerala Mutton/Beef Roast recipe generally eaten with Malabar Paratha.

Mutton Erachi Pepper Fry

Ingredients to make Mutton Erachi Pepper Fry

  • 1 kg chicken curry cut
  • For the Marinade:
  • ginger Garlic Paste 1 tbsp
  • 1-2 tbsp vinegar
  • 2 tbsp sambhar onion paste
  • Chilli powder, coriander powder, turmeric powder 1 tsp each
  • 1 tsp pepper powder
  • 1 tsp fennel dry roasted and made into a powder
  • Garam masala powder - 1 tsp
  • curry leaves - 9-10
  • For the tadka :
  • mustard seeds - 1 tsp
  • Thin coconut slices - a few
  • Sambhar onions sliced - few
  • curry leaves - 7-8
  • Few garlic slices

How to make Mutton Erachi Pepper Fry

  1. Wash the chicken and marinate the mutton with all the ingredients listed under the marinade. Keep aside for one hour minimum.
  2. Transfer the chicken in a thick bottomed pan and cook on low flame. The chicken will leave moisture. Add salt to the chicken. Cook till 3/4th done.
  3. In another pan, add oil and fry all the ingredients listed under tadka. As soon as you get a beautiful aroma add it to the chicken.
  4. Now increase the flame and keep cooking the chicken, make sure the chicken becomes dry and all the masala coats it.
  5. In the end just sprinkle some more pepper powder. Serve hot with some fried coconut slices on top.

Reviews for Mutton Erachi Pepper Fry (1)

Hemakshi Makhija2 years ago

a yummylicious dish!

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