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Spicy kongunad style aatu kari kurma/Mutton curry kongunadu style
Preparation Time : 10
Cook Time : 30
Total Time : 40
Mutton 500 gms
Oil 1 tbsp
Coconut 2 tbsp
Red Onion/ Shallots-12 shallots or 2 small sized onion(chopped) 1 cups
Curry Leaves 1 sprig
Tomatoes,small finely chopped 2 nos
turmeric powder 1 tsp
Red chili Powder 1 tbsp
Coriander Leaves,chopped finely 1 tbsp
Salt 2 tbsp
To roast & grind: Curry Leaves 6 nos
Fennel Seeds 2 tbsp
Poppy Seeds 1 tbsp
Ginger Piece 1 inch
Garlic Pods 3 nos
Cloves 2 nos
Cinnamon piece 1 inch
Dried Whole Red Chili 3 nos
Pepper Balls 1 tbsp
Coriander Seeds 1 tbsp
Red Onion-small medium sized,chopped 3/4 cups
Roasting & Grinding:Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.
Add coconut to it, sauté for a minute and when it warm enough to grind, add the chilli powder and enough water to blend it smoothly. Blend it and set aside.
Gravy preparationHeat oil in a pan, add the shallots, curry leaves, a bit of salt and sauté until transparent.
Add in chopped tomatoes, turmeric and sauté until the tomatoes are nicely cooked.
When the tomatoes are cooked, add in the ground masala paste with mutton pieces. Add salt as per taste.
Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.
Pan: If you are cooking in the pan, keep it in simmer on low flame for 35-45 minutes till it's cooked perfectly. Stir it every 10 minutes so that it does not stick to the pan
Open the cooker, mix well and add the chopped coriander leaves to garnish
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