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In Kerala, pepper is grown across acres of plantations. The “king of spices” is so precious that in the olden days, people paid off their debts in peppercorns! Here’s the recipe for the delectable pacha kurumulagu erachi roast or mutton roasted with green peppercorn:
Ingredients
Mutton 500 grams
Pacha Kurumulagu or green peppercorn 250 grams
Onion 250 grams
Green Chillies 50 grams
Ginger 50 grams
Garlic 50 grams
Coconut Oil 100 ml
Curry Leaves 5 grams
Coriander Powder 5 grams
Turmeric Powder 10 grams
Coconut Milk 1 cup
Salt to taste
Method
Heat the oil in a big wok.
Add ginger, garlic, onion, green chilli and pacha kurumulagu and sauté, till the onions are golden brown and translucent.
Add the turmeric, coriander and garam masala powders, and mix well.
Remove from heat, and grind the fried spices to a smooth paste.
Put it back on heat, and mix in the mutton.
When the mutton is cooked, add coconut milk and garnish with crushed green pepper corn and curry leaves.
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