Saturday, 27 October 2012

South Indian Mutton Gravy

1 Kg Mutton
2 tsps Ginger garlic paste
Salt to taste
Coriander Leaves

For Dry Masala:
1 tsp Cumin Seeds
1 tbsp Fennel Seeds
2 tbsp Coriander Seeds
2 tsp Poppy Seeds
Dry Red Chili 25 Numbers
½ tsp Turmeric Powder

For Gravy:
9 – 10 Garlic cloves
Ginger 1 inch pieces 3 - 4
1 big onion (Chopped)
3 Small Ripe Tomatoes (Chopped)
3 tbsp Grated Coconut

For Tempering:
½ tsp Mustard Seeds mixed with urad dal
½ tsp Cumin Seeds
1 tsp Onion
2 sprigs Curry leaves


1. Firstly cook the mutton with the help of pressure cooker by adding salt ginger garlic paste and water.  

2.  Take a wok and dry roast all the Dry Masala (Cumin Seeds, Fennel Seeds, Coriander Seeds, Poppy Seeds and Red Chilies) except turmeric powder. Make a fine powder along with Turmeric powder and keep it aside.

3. Take all the ingredients mentioned for Gravy like Ginger garlic, onion, tomatoes, Coconut and add little water and grind it in mixer and make a fine paste.

4. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns in golden color.

5. Now add the pressure cooked mutton and prepared dry masala (mentioned in step 2).  Stir it properly.

6. Nextly add the paste (mentioned in step 3) and stir it properly.

7. Finally adjust the salt and cook it for 10 – 15 Minutes on low flame.

8.  Garnish with coriander leave and serve with roti.

Thanks and Regards,

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