Mutton Varuval - South Indian-style dry curry
varuval is the king of curries... try making these yourself and you'll understand!
we’re not sure about a lot of things, but there’s one thing we’re sure of - that our blood is made out of prata and curry. this quintessential Singaporean (& Malaysian) dish could be one of the most iconic dishes reflecting our food culture & is eaten all say round - breakfast lunch, dinner, supper, you name it!
along with prata, there exists a variety of curries typically served, including fish curry, dalcha, kulambu and varuval. one of our favourites, the varuval, is a thick, and almost a dry punchy & curry. we’ve created this great varuval recipe here so you can try making time at home!
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get ingredients for this recipe here!:
ghee
mustard seeds
cumin seeds
cinnamon sticks
dried red chillies
cardamom pods
meat curry powder
chilli powder
turmeric powder
cooking caramel
if you are looking for more similar Indian recipes, check these out below!
Chicken Varuval - a punchy South Indian dish which will make you go in for seconds!
we recently came together with our friend, Chef Annil (@annilravin) who runs a catering business specialising in several Indian dishes. as per our recent Deepavali-themed content piece, he shared with us a recipe for a dish which is synonymous to Chettinad cuisine, Chicken Varuval. as South Indian Chettinad food is known for being hot and fiery, this di…
Oh this brings back memories! My aunt used to make varuval with tendons and neck bones.