Tuesday, 17 June 2014
Kalari kari (Kayal spl mutton Gravy )
Mutton – 1kg
Big Onion – 3
Mango - 1 small pc
Ginger Garlic Paste – 4 Tsp
Curd – 1/2cup
Curry leaves – little
Green Chilli – 3 to 4
Rambai leaf – Little (optional)
Turmeric powder – 25 gm
Red Chilli Powder – 25gm
Corriander powder – 1 tea spoon,Cumin powder – 1 tea spoon
Raw Plantain – 1
Salt – As per taste
Coconut Oil – 150 to 200gm
Ghee – 200gm
Coconut – 1/4 cup
Poppy seeds – 4Tbsp
Cashew nuts – 12 no.
*Grind the poppy seeds first and then add the coconut,cashew,liitle water to this and grind to a fine paste.
*Marinate the mutton with masala powder,some onions,curry leaves,1 green chilli,mix and keep aside for 1/2 an hour.
*In a cooker heat oil, ghee, tip in cinnamon,clove,cardomom,rambai leaf and saute.
*Add the remaining onions,ginger garlic paste,curry leavesgreen chilli,,turmeric powder,red chilli powder and saute well.
*When these are fried well,add in the marinated mutton pieces,pour the curd and close the cooker lid without applying the weight and cook in low flame for 10minutes.
*To this then pour the coconut paste by adding 1 1/2 cup of water,the remaining masala powder,salt and mix well.
*The above paste should be added only after the mutton gravy reaches the boiling stage.Later add the chopped raw plantain, mango and mix.
*Put the weight to the cooker and cook the meat for 2 whistles in high flame and for 2 whistles in low flame.
*If the gravy is little watery,then open the cooker lid and leave it for 5 more minutes till water evaporates and reach the required consistency.
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South Indian recipes
2 September 2014 at 14:21
Wow...iam going to try....insha Allah....
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