Sunday, April 22, 2012

Mutton chukka varuval



Mutton -  1/2 kg

Ginger garlic paste - 1 tbs

Green chilly - 1 (optional)

Dry chillies - 6 nos

Coriander seed - 2 tbs

Turmeric powder - 1 tsp

Pattai - 3 pieces

Lavangam - 3 pieces

Pepper - 1 tsp

Pottu kadalai - 2 tbs

Small onion - 10 nos

Curry leaves - a handfull

Coriander leaves - a handfull

Oil - 2 tbs

Salt to taste.


Dry roast red chillies, coriander seeds, pattai , lavangam, pepper and  pottu kadalai.

Make them a nice powder and keep it aside. 

Chop the small onion nicely and slit the green chilly.

Cook the mutton along with a pinch of turmeric and salt in a cooker for 2 whistles. 

After the air releases open the lid and cook for another five minutes 

to get   mutton in  dry condition.

In a pan put oil to heat , add the chopped onion  green chilly and curry leaves

Saute well and add ginger garlic paste. 

When nice aroma comes out,  add the cooked mutton and the ground powder. 

Stir well. These process 'll do compulsorily  at medium flame. 

There is a chance to burn because it is a dry fry method. 

No water is there. Give gentle stir once in a while, 

you get attractive , spicy and mouth watering mutton 

chukka varuval. 

Garnish with coriander leaves and sliced big onions. 


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