Get all the ingredients ready. | |
Heat the pan with oil, add 20 onions, 1/2 tomato, saute well until it turns to soft. Add 3 or 4 tbsp of curry masala powder and mix well for 30 seconds and switch off the flame. Cool it completely. |
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In blender, add roasted masala and blends into fine paste. Transfer the grounded masala in a bowl and add 3 cups of water and mix well. |
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Heat the pressure cooker with 2 tbsp of oil, add mustard seeds when it splutters, add green chilli, curry leaves, mutton and saute well for a minute. Add turmeric powder, ginger garlic paste, mix well and cook for 5 minutes. |
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Add grounded masala, salt and 1/2 cup of water to adjust the consistency. Close the pressure cooker and cook it to 6-7 whistles. |
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Open the pressure cooker after air released. Oil is floating on the top that indicates the mutton is cooked. |
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Drain the mutton from kuzhambu. Mutton kuzhambu / gravy is ready. |
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Mutton Fry:
Heat the pan with oil, add mustard seeds when it splutters, add bengal gram, green chilli, curry leaves, onion, garlic and saute well until onion & garlic turns to golden brown. Add ginger garlic paste, tomato and saute well. Let it cook for a minute. |
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When tomato becomes soft, add turmeric powder, salt, curry masala powder & 1/2 cup of water. Mix them well and cook it for 2 minutes. |
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Add the boiled mutton along with 1/2 cup of mutton kuzhambu and cook it for 10 minutes on the medium flame or until the kuzhambu is reduced to its half quantity. |
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Garnish the coriander leaves and switch off the flame. |
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Mutton Kuzhambu And Fry is ready to serve. |
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