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.

kalari kari

preparation :
*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.

1 comment:

  1. Wow...iam going to try....insha Allah....