How to make Erachi Olathiyathu -

A semi dry preparation of mutton cooked with fennel and black peppercorns.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton On Bone, Curry Leaves (कड़ी पत्ते )

Cuisine : Kerala

Course : Main Course Mutton

For more recipes related to Erachi Olathiyathu checkout Saoji Mutton, Lal Gosht. You can also find more Main Course Mutton recipes like Gosht Shahi Korma Tsarvan Olu Lamb Stew Rosemary And Pistachio Lamb Steak With Onion And M

Erachi Olathiyathu

Erachi Olathiyathu Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Erachi Olathiyathu Recipe

  • Mutton On Bone 1 1/2 inch pieces on the bone 1 kilogram

  • Curry Leaves 1 teaspoon

  • Black peppercorns 8-10

  • Oil 1/2 cup

  • Onions sliced 2 medium

  • Green chillies slit 2

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Red chilli powder 1 tablespoon

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Curry leaves 10-12

  • Tomato chopped 1 medium

  • Dry coconut (khopra) cut into thick strips 1/4


Step 1

Pressure cook mutton pieces with two cups of water for six whistles or till done and keep aside.

Step 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.

Step 3

Add red chilli powder and coriander powder dissolved in little water along with salt. Add curry leaves and sauté till the oil separates.

Step 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.

Step 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.

Step 6

Sprinkle fennel-black peppercorn powder. Toss well and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.