Sunday, 2 February 2014

Agani Curry

Agani Curry is traditional dish made at Kayalpatnam.. 

Mutton - 1 / 2 kg
Ginger garlic paste - 1sp
Green chilli - 7-10
Curry leaves - a few
Curd - 100gm

Ginger garlic paste - 2 tsp
Cinnamon : small stick
Cardamom - 2Cloves - 2
Ramba leaves : 1no
Onion - 1

Grind :

Coconut - 1 / 4 no
almonds - 5
Pista - 5
Cashew -5
poppy seeds - 1 tsp

Oil , ghee , salt - as required


1.Grind the cashew nuts, almonds, coconut and poppy seed finely; use little water.

2. Wash the mutton, Marinate with ginger garlic paste, curd 50gm, green chilies, curry leaves, salt, keep a side for an hour.

3.In a pressure cooker add oil and ghee add the sliced onions and brown it. Add ginger & garlic paste, rambai leaves, curry leaves, cloves, cinnamon, cardamom,and balance curd, saute till golden brown

4.Now add the mutton mix and pressure cook it for 25mins or until the mutton is done. Add the cashew paste 

5.When the mutton is cooked bring it to low flame.Serve hot with gheerice, white rice or chappatti

1 comment:

  1. I have tasted it during last Ramzan, great taste