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Mutton Chukka Varuval Roast – South Indian style mutton roast dry

April 4, 2016 2 Comments

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INGREDIENTS

TO MARINATE

  1. Mutton – 250 gms
  2. Red chili powder – 1⁄2 tsp
  3. Turmeric powder – a pinch
  4. Ginger garlic paste – 1⁄4 tsp
  5. Salt – 1⁄4 tsp

TO PRESSURE COOK

  1. Shallots – (8-10)
  2. Garlic pods – 3
  3. Red chili powder – 1⁄2 tsp
  4. Turmeric power – a pinch
  5. Salt -1⁄2 tsp
  6. Coriander powder – 1 1⁄2 tsp
  7. Water – 3⁄4 cup

TO GRIND

  1. Coconut – (3-4) pieces
  2. Poppy seeds – 1⁄4 tsp
  3. Pepper corn – 1⁄2 tsp
  4. Cumin seeds – 1⁄2 tsp

TO ROAST

  1. Fennel seeds – 1⁄2 tsp
  2. Clove – 1
  3. Cinnamon – a small piece
  4. Bay leaf  – 1
  5. Shallots – (10-12)
  6. Ginger garlic paste – 1 tsp
  7. Tomato (small) – 1
  8. Curry leaves – 1 sprig

PROCEDURE

  1. Wash the mutton pieces well. Marinate the mutton pieces with salt, turmeric powder, ginger garlic paste and red chili powder for 30 minutes atleast.SAM_8924-001
  2. Heat oil in a pressure cooker.SAM_8934
  3. Add the marinated mutton pieces to it. Saute it for 2 minutes. This will make the mutton pieces not to break while pressure cooking and roasting.SAM_8935
  4. Next add chopped onion, chopped garlic, red chili powder, coriander powder, turmeric powder and salt to it. Mix it well and saute for a minute.SAM_8937
  5. Now add water to it and pressure cook the mutton for 3 whistles.(First whistle in high flame and next two whistles in low flame). This will approximately take 12 minutes.SAM_8941
  6. In a mixer grinder add coconut pieces, poppy seeds, pepper corns and cumin seeds. Add some water and grind it into a fine paste.SAM_8943
  7. Heat oil in a kadai or pressure cooker.SAM_8944
  8. Add fennel seeds, bay leaf, clove, cinnamon stick, ginger garlic paste and chopped onion to it.SAM_8945
  9. When the onion turns light brown add chopped tomatoes and curry leaves to it.SAM_8946
  10. Once the tomato becomes mushy add the grind paste and saute it.SAM_8947
  11. Now add the cooked mutton pieces along with the stock. Allow the stock to evaporate.SAM_8948
  12. Roast the mutton pieces till the masala gets coated well to it. Once it become dry serve hot.

NOTE

  1. Adjust the red chili powder, pepper corns and masala items if preferred.
  2. Keep stirring it to avoid burning while roasting.
  3. Don’t roast the mutton chukka if we want it to be a semi gravy.

Filed Under: Gravy/Curries, Lunch Recipes Tagged With: chukka, chukka varuval, curry recipe., dry mutton roast, gravy recipe, lunch recipe, mutton, mutton chukka, MUTTON roast, mutton sukka. dry mutton chukka, non veg side dish dry, nonveg, south indian style, sukka varuval

SPICY MUTTON DRY ROAST – Simple, Spicy and Super tasty

October 16, 2015 Leave a Comment

INGREDIENTS

1.Mutton -500 g
2.Oil – 4 tbsp

TO GRIND

1.Cardamon -5
2.Cloves -5
3.Peppercorns – 1/2 tsp
4.Fennel seeds – 1 tsp
5.Cumin seeds – 1 tsp
6.Ginger Garlic paste – 2 tsp
7.Cinnamon stick – 1 inch
8.Red chili -5

PROCEDURE

1.Clean the mutton and pressure cook it for 30 minutes.
2.Grind all the items given under TO GRIND and make it into paste.
3.Heat oil in a kadai/wok.
4.Add the paste and sauté it for few minutes till the raw smell goes.
5.Add the mutton to it and roast it for few minutes

Filed Under: Lunch Recipes Tagged With: less oil mutton roast, MUTTON roast, Spicy and Super tasty, SPICY HOT MUTTON DRY ROAST, spicy mutton dry, SPICY MUTTON DRY ROAST, SPICY MUTTON DRY ROAST - Simple

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