Mutton Varuval
South Indian • Non-Vegetarian
How to Make Mutton Varuval (Traditional & Healthy Version)
Mutton Varuval is a classic South Indian dry mutton preparation, cherished for its bold flavors and aromatic spices. Originating from Tamil Nadu, this dish is a staple in Chettinad cuisine, renowned for its fiery masalas and rustic charm. Traditionally, Mutton Varuval is prepared by slow-roasting tender mutton pieces with a blend of freshly ground spices, curry leaves, and coconut oil, resulting in a spicy, aromatic, and mouth-watering snack. This dish is often served during special occasions and family gatherings, especially during festivals like Pongal and Diwali, where it is enjoyed as a snack or side dish. Its robust flavors make it a favorite across South India, and regional variations can be found in Andhra and Kerala kitchens as well. The dry texture and intense taste profile make Mutton Varuval not only a crowd-pleaser but also a perfect accompaniment to simple rice dishes, appam, or parotta. For those seeking authentic Indian mutton recipes with a healthy twist, this version uses lean cuts and minimal oil, offering a guilt-free indulgence that does not compromise on traditional flavor.
Ingredients(for 1 small katori (bowl) per serving)
- 250 grams Lean mutton (boneless) (cut into small pieces)
- 1 large Onion (finely sliced (pyaz))
- 1 medium Tomato (finely chopped (tamatar))
- 1 tablespoon Ginger garlic paste (freshly made)
- 10-12 Curry leaves (kadi patta)
- 1 teaspoon Red chilli powder (adjust to taste)
- 1 teaspoon Coriander powder (dhania powder)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/2 teaspoon Black pepper powder (kali mirch)
- 1/2 teaspoon Fennel seeds (saunf, lightly crushed)
- 1 tablespoon Coconut oil (for authentic flavor)
- to taste Salt
- 2 tablespoons Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Clean and cut the mutton into small pieces. Marinate with turmeric, red chilli powder, coriander powder, black pepper, and salt. Let it rest for 10 minutes.
10 minutes
Marination helps tenderize the meat and infuses flavor.
- 2
Heat coconut oil in a thick-bottomed kadhai. Add fennel seeds and let them sizzle.
1 minute
Use coconut oil for the traditional Chettinad taste.
- 3
Add sliced onions and sauté till golden brown. Add ginger garlic paste and sauté until raw smell fades.
4 minutes
Stir continuously to avoid burning the masala.
- 4
Add tomatoes and cook till they soften and oil begins to separate.
3 minutes
Ensure tomatoes are well cooked for a smooth masala.
Why This Dish is Healthy
This healthy Mutton Varuval recipe uses lean mutton and only a tablespoon of coconut oil, significantly reducing saturated fat compared to traditional methods. The dish is rich in protein and incorporates plenty of aromatic spices and herbs, which are known to boost metabolism and immunity. No heavy creams or excessive oil are used, making it a lighter yet satisfying snack option ideal for health-conscious individuals.
Mutton Varuval, when made with lean cuts and minimal oil, offers a good source of high-quality protein, vital for muscle maintenance and repair. The use of spices like turmeric, black pepper, and fennel seeds adds anti-inflammatory and digestive benefits. Coconut oil, used in moderation, provides healthy fats and enhances nutrient absorption. Onions, tomatoes, and curry leaves supply vitamins, antioxidants, and minerals such as vitamin C, potassium, and iron, making this dish not just tasty but also nutritionally balanced.
Pro Tips
- 💡Tip 1: Always use fresh curry leaves for the best aroma.
- 💡Tip 2: Marinate the mutton in advance for deeper flavor penetration.
- 💡Tip 3: Do not add too much water; Varuval should be dry and roasted.
Storage & Serving
Store any leftover Mutton Varuval in an airtight container in the refrigerator for up to 2 days. Gently reheat on a tawa or in a microwave before serving to retain its texture and flavor.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
