Malwani Vade Mutton

An iconic Malwani festive dish where spicy mutton curry meets fluffy rice vade — traditionally enjoyed during festivals, weddings, or Sunday feasts.

Ingredients (Serves 4–5)

For the Malwani Mutton Curry

• 500g mutton (goat meat, on bone)

• 2 medium onions, finely chopped

• 1 tomato, chopped

• 1 cup grated coconut (fresh or frozen)

• 2 tbsp Malwani masala powder

• 1 tsp turmeric powder

• 1 tbsp ginger-garlic paste

• 4–5 dried red chilies (Bedgi variety)

• 2 tsp coriander seeds

• 1 tsp cumin seeds

• 4 cloves

• 1 small cinnamon stick

• 4 peppercorns

• 2 tbsp oil

• Salt to taste

• Fresh coriander for garnish

For the Vade

• 2 cups rice flour

• ½ cup wheat flour

• 2 tbsp gram flour (besan)

• 1 tsp cumin seeds

• 1 tsp salt

• Warm water for kneading

• Oil for deep frying

Method

1. Prepare the Curry Masala

1. Heat 1 tbsp oil, roast onions until golden.

2. Add grated coconut, coriander seeds, cumin seeds, red chilies, cloves, cinnamon, and peppercorns. Roast till coconut is golden.

3. Grind to a fine paste with little water.

2. Cook the Mutton

1. Heat 1 tbsp oil in a pressure cooker.

2. Add chopped onions, fry until golden.

3. Add ginger-garlic paste, turmeric, tomatoes, and Malwani masala powder. Cook until oil separates.

4. Add mutton pieces, salt, and fry for 5–6 mins.

5. Add the ground masala paste, mix well.

6. Pour in 2 cups water, pressure cook for 4–5 whistles or until tender. Adjust consistency.

3. Make the Vade

1. Mix rice flour, wheat flour, besan, cumin seeds, and salt.

2. Gradually add warm water to make a soft, pliable dough.

3. Divide into small balls, flatten into discs (about puri size).

4. Deep fry in hot oil until puffed and golden.

   
   

Pro Tips

• Always fry mutton well in masala before adding water for richer flavour.

• Rice vade taste best when eaten hot; if making ahead, keep wrapped in a cloth to stay soft.