Preparation time : 15 minutes
Cooking time : 15 -20 minutes
Serves : 5 members
Description
Nothing can beat authentic recipes that our grand mother’s, mothers and aunts fed us with. Like wise this is one recipe that was and still is on the table every alternative day at our homes evoking childhood memories. A simple dish made with cupboard friendly ingredients that’s undoubtedly on my list of top comfort foods. The magic of this dish is in the art of balancing the spice powders used to bring out the maximum flavors. Sesame seed oil is used only for pickles at mom’s place. But surprisingly this one dish also has to be made with sesame seed oil. While this dish has been adapted in many ways , the original will always be my favorite especially since I am so far away from my native place. The picture of my grand mother, mom and aunts making this dish is crystal clear in my mind , with all of them being so noisy when in the kitchen. My grand mother would taste the dish with a large spoon and share a sip of the magic with me as the final test before she turned the heat down. Pour the prepared dish into a serving bowl. Then two ladles of hot rice was put into the vessel that was used to make this dish. Mix the rice making sure it soaks up all the remaining gravy and coats the rice well leaving the vessel clean. One teaspoon of ghee added, mixed well. She makes balls of this mix with her hands. We cousins sitting around her, we are fed each a ball as a teaser before lunch in between us playing in the hot sun. So this is how my love affair with this dish began. Please try this recipe and fall in love as I did too .
To Grind ingredients
Ingredients | Quantity |
|---|---|
| Small onion | 1 and 1/4 cup |
| Green chilli | 1 |
| Tomato | 1 medium size |
| Ginger | 1/2 inch piece |
| Garlic | 7 flakes peeled |
| Curry leaves | 1/2 hand |
Other ingredients
Ingredients | Quantity |
|---|---|
| Mutton | 1 kg |
| Dry red chillies | 6 , each torn into two pieces |
| Curry leaves | few |
| Pepper powder | 6 tablespoons |
| Turmeric powder | 1/2 teaspoon |
| Coriander powder | 3 tablespoons |
| Cinnamon powder | 1/4 teaspoon |
| Cloves powder | 1/8 teaspoon |
| Sesame seed oil | 4 tablespoons |
| Salt | to taste |
Method
- Grind all the ingredients together mentioned under the to grind column to a smooth paste.
- Heat Sesame seed oil in a pressure cooker. Add torn dry red chillies and curry leaves. Sauté until they crackle.
- Top with cleaned mutton and salt to taste. Sauté for five minutes in medium heat until the colour of the meat changes.
- Add the ground masala and sauté further for another five minutes. Top with pepper powder, turmeric powder and coriander powder. Sauté for three minutes.
- Pour around 3 cups of hot water. Mix well and pressure cook until the meat is cooked and tender.
- Finally garnish with cinnamon and cloves powder. Mix well and serve hot with rotis, chapathis, idli, dosa, appam or boiled white rice.
