Erachi Olathiyathu

A semi dry preparation of mutton cooked with fennel and black peppercorns. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Mutton On Bone, Curry Leaves
Cuisine Kerala
Course Main Course Mutton
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Erachi Olathiyathu

  • 1 kilogram Mutton On Bone 1 1/2 inch pieces on the bone
  • 1 teaspoon Curry Leaves
  • 8-10 Black peppercorns
  • 1/2 cup Oil
  • 2 medium Onions sliced
  • 2 Green chillies slit
  • 2 teaspoons Ginger paste
  • 2 teaspoons Garlic paste
  • 1 tablespoon Red chilli powder
  • 1 tablespoon Coriander powder
  • to taste Salt
  • 10-12 Curry leaves
  • 1 medium Tomato chopped
  • 1/4 Dry coconut (khopra) cut into thick strips


  1. Pressure cook mutton pieces with two cups of water for six whistles or till done and keep aside.
  2. Reserve the cooking liquor. Pound the fennel and black peppercorns coarsely and set aside. Heat oil and sauté onions till golden brown. Add green chillies, ginger paste and garlic paste and sauté for two minutes.
  3. Add red chilli powder and coriander powder dissolved in little water along with salt. Add curry leaves and sauté till the oil separates.
  4. Add tomato and cook on medium heat till it becomes thick and dry. Add the cooked mutton, dry coconut and cook on high heat for two minutes in the masala.
  5. Reduce heat and cook, stirring occasionally till the mutton is soft and tender. Sprinkle the cooking liquor frequently to ensure that the mutton does not dry out.
  6. Sprinkle fennel-black peppercorn powder. Toss well and serve hot.

Nutrition Info

Calories 2820
Carbohydrates 37.6
Protein 155.4
Fat 227.2
Other Fiber Iron- 25.5mg