Mutton Chukka Varuval...Madurai Muniyandi Vilas Special....

Few days back HH's friends visited our home..HH wanted me to make some non vegetarian dishes for them especially mutton.I hardly cook/eat mutton and this is the first time I am trying a sidedish out of mutton.Earlier I had posted mutton Kola Urundai which was my first attempt in making some starters out of lamb..

 

There are various methods in making this dry fry by changing the ingredients.I made this dish very simple by excluding the addition of grinded masala...

 

This is an easy dish to make and the taste is exotic with Rasam Rice/Sambhar rice..

 

INGREDIENTS:

 

 

Serves:2

 

1/4 kg of Mutton/Lamb

1 Big onion,sliced thinly

1 Tbsp of ginger garlic paste

1/4 Tsp of Turmeric Powder

2 Tsp of Chilli Powder

2 Tsp of Coriander powder

1/4 Tsp of Garam masala Powder

2 Tsp of pepper Powder,freshly grounded coarsely

1 Tsp of Cumin Powder

 

For tempering:

 

2-3 Tbsp of Oil

1 no. of 1 inch Cinnamon Stick

2 to 3 nos. of cloves

1/4 Tsp of fennel seeds

3-4 dry red chillies

2 Nos. of cardamom

Few Curry leaves

 

 

 

 

 

 

PROCEDURE:

 

 

Wash the mutton 1-2 times. Cut it into sizes you need. Add 1 Tsp of thick curd and mix it well with the mutton. Let it remain for 5-10 minutes.

Heat oil in a pan.

Then add items mentioned in "For tempering list" one by one.

 

 

Then add sliced onions and sauté it till it becomes translucent. cook them in low flame so that you don’t burn the onions.

Add ginger garlic paste and sauté it.

 

 

After the mixture gets mixed well add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder, pepper powder and sauté it.

Now add the cleaned lamb/Mutton and mix it well so that it gets mixed with the masala powders added.

 

 

Add salt and give a stir.

Cook for some time till water oozes out from the mutton.



 

 

 

Transfer the contents  now  to a pressure cooker .Add about ¼ cup of water.

Cook them for 4-5 whistles in high flame and then lower the flame and cook for 10 minutes.

Then wait till the pressure subsides.

If the lamb is not cooked well then again pressure cook it for few more whistles.

 

 

 

Now again transfer the cooked lamb to a iron skillet/pan/Mud pot. I used mud pot to cook it.

Cook it in low flame till all water evaporates.Keep stirring it in regular intervals to avoid them sticking to the bottom of the vessel.

 

 

When the mixture gets dry and each mutton piece appears separate switch off the flame.

If necessary u can garnish it with coriander leaves.

Serve it as a side dish for Rasam rice or sambhar rice.

 

 

 

 



 

HANDY TIPS:



• More the onions more tastier the dish
• More the oil more tastier the gravy J)
• U can also add tomatoes after adding onions.
• U can also add curry leaves and fried cashewnuts for garnishing.

 

 

 

 

 

 

For  Madurai Kumar mess special Mutton kola Urundai recipe click

 

Mutton Kola Urundai

 

 

Sending this post for

Tuesday Tamilazhar Samayal