Hello! Here are a few things that happened last week:

I passed my driving test!!
Started meditating (definitely related to the driving test)
Goya’s first event in Bangalore in a few years <3 It was chaotic, and intense, but so, so much fun
Attended Mizu’s first pop-up in Bangalore, held at the conservatory
Had our first failed video — (we were making hot chocolate of all things)

While I try to make a hot chocolate that is thick and velvety and light and delicious, I’m going to leave you with the last Instant Pot recipe in the series.

Remember that kozhi porichathu that so many of you loved? Guess what — she has an older sibling who is just as delicious, if a little less popular on the internet. Meet erachi porichathu — the erachi here being mutton. The recipe is the same, but we’re making it in the instant pot. You could use the same instant pot method to make kozhi porichathu as well. I’d just adjust the pressure cooking time for the chicken, and add a bit more water, because chicken doesn’t give out as much water as mutton does as it cooks.

Recipe: Erachi Porichathu

Ingredients
500 g mutton
1 large onion, thinly sliced
3 tbsp chilli powder (mix of Byedgi and Kashmiri is best, but can use just Kashmiri as well)
1/4 tsp turmeric powder
3 tbsp coconut oil
1/3 cup water
1 tsp ghee
Salt, to taste

Method
To the instant pot, add the mutton, onion, chilli powder, turmeric, salt, mix well and pressure cook for 20-25 minutes on high. Make sure the vent is in the sealed position.
After, manually release the pressure vent, open the cooker, add the coconut oil and switch to the Sauté mode on low. Continue to sauté until the gravy thickens and the masala darkens. Make sure you keep stirring, because it can catch and start to burn. Add the ghee at the end and serve.