Hello There. So I am back after a short intended break. Well, I have been visiting Bangalore with few friends from my office. All we did was shop and eat, eat and shop. Well we thought we would enjoy shopping but as it turned out we were tired very early on. I was not aware of the best places to go prop shopping for my photography but still I managed to do some. Ban
Bangalore weather unlike Kerala weather is only hot and not humid. So, in Bangalore you may not sweat despite the heat. I needed this much awaited break and it was totally worth it.
Today’s recipe I was planning to post on Easter. But since I was travelling couldn’t post it. When you have guests at home or you are lavishly cooking then try this recipe and it is definitely gonna be a hit.
Mutton – 1/2 kg
Grated coconut – 1/2 cup
Coriander Seeds – 1 tblspn
Fennel Seeds – 1 tsp
Dry Red Chilly – 2-3
Shallots – 3-4 chopped
Cloves – 3-5
Cinnamon – 1/2 inch piece
Pepper cloves – 1 tblspn
Curry Leaves – 1-2 stem
Turmeric powder – 1/4 tsp
Coriander leaves – 2-3 tblspn
Asafoetida powder – 1/4 tsp
Oil – 1 tblspn
Salt to taste
- In a pressure cooker, take cleaned mutton pieces with 1-2 cups of water, salt and turmeric powder and pressure cook for 4-5 whistles. ( Or after first whistle, lower the flame and cook for 15-20 minutes).
- In a pan, roast grated coconut.
- Once it is lightly brown add pepper, fennel, cinnamon, shallots, curry leaves, cloves, red chilly and coriander seeds and saute till nicely roasted and equally brown.
- Let it cool down.
- Blend it in a mixer and blend to get smooth paste.
- Once the pressure is settled open the pressure cooker.
- Pour the coconut paste into the pressure cooker and mix well.
- Add water and salt to adjust the consistency. Boil it once again. Add chilly powder if required. Switch off the flame once your desired level of thickness is achieved.
- Heat oil in a pan.
- Splutter mustard seeds.
- Add curry leaves.
- Add asafoetida powder and mix well.
- Transfer this onto the pressure cooker and mix well.
- Garnish with coriander leaves.
Enjoy with rice or rotis. Goes well with both.