Spicy kongunad style aatu kari kurma/Mutton curry kongunadu style

Spicy kongunad style aatu kari kurma/Mutton curry kongunadu style

Cooking Time

Preparation Time : 10

Cook Time : 30

Total Time : 40

Ingredients

Serves 3

  • 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

Directions

  • 01

    Roasting & Grinding:Roast everything under “roast & grind” in medium to low heat for 5-7 minutes until the onions turn brown a bit.

  • 02

    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.

  • 03

    Gravy preparationHeat oil in a pan, add the shallots, curry leaves, a bit of salt and sauté until transparent.

  • 04

    Add in chopped tomatoes, turmeric and sauté until the tomatoes are nicely cooked.

  • 05

    When the tomatoes are cooked, add in the ground masala paste with mutton pieces. Add salt as per taste.

  • 06

    Cooker: If you are cooking in pressure cooker, close the cooker and leave it for 4 whistles in medium heat.

  • 07

    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

  • 08

    Open the cooker, mix well and add the chopped coriander leaves to garnish

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