Mutton Nalli Pepper Fry: A Culinary Adventure from the Hills of Munnar
Ah, the misty hills of Munnar! Where the air is so fresh it feels like your lungs are conducting a symphony and the scenery is so beautiful you might just forget you’re supposed to be cooking. But worry not! Today, we’re diving into the delightful world of Mutton Nalli Pepper Fry, where the robust flavor of mutton bone marrow meets the fiery embrace of spices—a dish so delectable, it could probably win a beauty pageant for food!
What You’ll Need:
Ingredients that will make your taste buds dance:
- 1 kg mutton nalli (bone marrow)
- 2 tablespoons cold-pressed gingelly oil (because we like our oils like we like our weather: cool and pressed with love)
- 2 large onions, finely sliced (the kind that might make you weep in joy)
- 1 tablespoon ginger-garlic paste (or as we like to call it, the magic potion)
- 2-3 green chilies, slit (for that spicy kick!)
- 2 tablespoons freshly ground black pepper (not from a dusty old bottle, please)
- 2-3 sprigs of curry leaves (aroma alert!)
- Salt to taste (because bland food is just a tragedy waiting to happen)
- A dash of love and a sprinkle of laughter (chef’s secret ingredient)
The Method to Our Madness:
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Prep Time, Happy Time!
First, gather all your ingredients and let the festivities begin. In a village, it’s customary to get the whole family together, as long as they don’t steal your pepper! -
Heat It Up!
In a large kadai (that’s fancy speak for ‘pan’), drizzle in your cold-pressed gingelly oil and let it warm up until it shimmers like the morning sun after a sleepless night. -
Onion Symphony!
Toss in the finely sliced onions and sauté until they turn golden, creating a backdrop so rich you’d want to paint with it! -
Add the Potion!
Next, add the ginger-garlic paste and the slit green chilies. Let them mingle and chat, filling your kitchen with that unmistakable aroma. It’s like hosting a reunion for your taste buds! -
Marrow Madness!
Now, toss in your mutton nalli and sprinkle with salt. Sauté it like you mean it, making sure every piece is well-coated with the love from your masala. -
A Dash of Spice!
Add the freshly ground black pepper and curry leaves. Don’t be shy; the more you add, the more you’ll be able to brag about your culinary bravery! -
Simmer Down, Partner!
Add about a cup of water, cover it up with a lid, and let it simmer for about 30 minutes, or until the mutton is tender and falls off the bone—like someone waking up after a good night’s sleep! -
Final Flourish!
Uncover, stir well, and let it cook for another 5-10 minutes on high heat until the oil separates and your house smells like heaven. - Serve It Up!
Garnish with fresh coriander and serve it hot with some steaming rice or crispy parathas. And remember: no one ever really eats alone; joy is best when shared!
Notes from the Chef:
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If you’re feeling adventurous and want to create your own spice mix, go ahead! But remember: a little goes a long way. We’re aiming for “peppery goodness,” not “call the fire department!”
- This dish pairs remarkably well with local gossip and lots of laughter. Best enjoyed outdoors, surrounded by friends and a slight breeze.
So, grab your family (and some napkins, because it’s gonna get messy), and prepare for a bone marrow feast that will elevate your culinary skills to new heights. Mutton Nalli Pepper Fry is not just a recipe; it’s a celebration of flavors, culture, and the joy of cooking together! Happy cooking!
Watch the video by Village Cooking Channel
Video “MUTTON NALLI PEPPER FRY | Mutton Bone Marrow Recipe Cooking in Village | Hot Spicy Mutton Recipe” was uploaded on 08/11/2025 to Youtube Channel Village Cooking Channel