Wednesday, February 8, 2012

NEY PATHAL & ERACHI (Mutton) VARATTIYATHU...Welcome to Malabar!

Ney Pathal & Mutton Varttiyathu

Have you ever tried making Pathiri's at home? If not, I think you should start with these as I feel the success rate would be higher than Ari Pathiri. I don't quite remember when I started eating this because I've been having it for years now. I bet the starting point would have been at some family friend's house or my friend's tiffin box.This is typically a Malabar Muslim deep fried bread, made using ground rice, fennel seeds, coconut and sometimes with pearl onions too.

Ney Pathal -2

Even though it's deep fried, you just cannot stop at one or two. You will eat a lot and then feel heavy as well. So it's definately cannot be included in your daily menu, according to me. It's very common to spot these Ney Pathals even in a' Milma' booth's glass shelves along with Chicken Puffs ,Parippuvada& Samosas.I rememeber asking a friend of mine why some of these are called Pathiri's and some Pathal's. She told me , since it's deep fried it's called Pathal. Is it true? It seems in olden days, these were fried in pure Ghee and that's why it's called Ney Pathal.

Mutton Varattiyathu

I decided to pair this Malabar delicacy with another one,Mutton Varattiyathu.It's a mild yet spicy curry to go with any of your Indian breads or even rice. The curry base has fennel seeds in it and I find the addition of fennel gives any meat curry a distinct taste.Even though we are huge mutton lovers this is the first mutton curry recipe on this blog. I have no idea why it happened that way because we do have mutton quite a lot, in our menu.

Ney Pathal & Mutton VarattiyathuNEY PATHAL
My own recipe
Yields 25 nos.

2 1/2 c Ponni rice (edited 13/2- It is a type of boiled rice.DO NOT substitute.Available at Indian grocery stores)
1 1/2 tsp Fennel seeds/Perumjeerakam
1 c grated coconut
4-5 pearl onions, sliced
Rice flour, if needed
Oil for deep frying

Method: Bring a large pot of water to a rolling boil, add the rice and switch off the heat. Cover the pot with lid and leave it aside for 4 hours.Drain, wash the rice.Grind it along with fennel seeds, coconut and onions to a coarse paste without adding any water. If you think you need water, add just a few drops and not beyond that. Transfer it to a container and if it's watery, get it back to a semi-solid form using rice flour. Oil your hands and make lemon sized balls from it. Using a banana leaf or a cut open ziploc back,pat these into   4 inch circles. Heat the oil to almost the smoking point and then slide the pathals in. Turn them over when it puffs up and fry till golden brown on both sides.Drain excess oil on paper towels and store them in a hot box/casserole.

Ney Pathal & Mutton VarattiyathuERACHI VARATTIYATHU
Recipe source: Ummi Abdulla

Ingredients
500g mutton
6 tbsp oil/ghee
2 red onions,sliced fine
4 tsp Coriander powder
8 green chilies
2 inch piece of ginger
8 cloves garlic
2 tsp Aniseed/Fennel seeds/Perumjeerakam
2 tsp Chili powder
1 tsp Turmeric powder
3 large tomatoes,chopped
Salt to taste
2 tsp Garam masala
1 bunch cilantro,chopped
Juice of one lime

Method:Grind together coriander powder,ginger,garlic and green chillies. In a pan, heat oil and fry the onions till pale brown. Add the ground masala,remaining powders and mix till you get a good aroma. Add the meat and mix well, till you can see the oil separate a bit. Add the tomatoes, salt and maybe a 1/2 c of water and cook till the meat is tender.Add cilantro, garam masala & lime juice. Simmer till the gravy is thick.Serve hot with Ney Pathal!


Jobin has never tasted a Ney Pathal before. So when he got back from office yesterday, I had them hot and ready along with the Mutton Varattiyathu. He took a bite of it and said it was wonderful. Later, I heard some cling and clang of the lids in the kitchen and found out that he was attacking another one :-) We actually took it over to our relative's house and it was attacked by the kids equally! The only complaint I heard from the kids were that they felt heavy after eating it :-) Of course, you cannot run and play right after eating this :-)

10 Comments:

Ambika said...

Yummy! the ney pathal looks delicious!! I'm going to make them!

Shabs.. said...

Nammude veettile sthiram menu aanu!!Some ppl also take 1/2 pachari and 1/2 ponni ari as ponni gives very soft neypathal. Some like it slightly more crispier, so they add pachari....Nice one...Again, too heavy to eat on everyday basis!

Sarah said...

wow! Ive never had this kind of pathiri before! looks tempting

Sumi said...

looks too good..

ramya said...

I'm drooling!

Magpie said...

Super Duper yummy this looks!

Rinku Naveen said...

One of my fav..but we don't make it often as its impossible to stop at 1 or 2. Fennel gives it a nice flavour.
mutton too looks yumm Ria

Aarthi said...

this looks delicious

Zareena said...

Looks really yummy... Bookmarked this.

faseela said...

adipoli.....my all time fav...awesome

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