Every region in Tamil Nad has its own flavors to standby. Whether its Chettinad or Kongunad Cuisine each region throws its own share of spices to create flavours unique to that region. That said the southern part of Tamil Nad has a plethora of delicacies to offer. The cuisine of Kanyakumari district is influenced by its neighbouring Kerala. This mutton curry recipe has spices that are toasted with coconut, then ground together to get the desired result.Its a very flavourful curry.
Serves : 5-6
Oil : 1 tbsp
Mutton/Goat : 650 gms
Shallots (Sambar Onions) : 12-14, Chopped
Tomato : 1.5 medium Chopped to 2 inch pieces
Ginger Garlic paste : 1 heaped tsp
Chilli powder : 1.5 tsp
Turmeric : 3/4 tsp
To Dry Roast and grind :
Coriander seeds : 3 tbsp
Cinnamon : 3 x 1 inch sticks
Cumin : 1/2 tsp
Red Chillies : 2-3, I used Bydagi Chillies
Coconut : 4 tbsp about 75 gms
To temper :
Oil : 1 tsp
Cloves : 3-4
Cardamom/Elaichi : 3-4, slightly crushed
Curry leaves : 1 sprig
Coriander leaves to garnish
Clean goat meat/mutton and keep aside
Heat up a pressure cooker/pan and add the oil.Once hot add the onion and the ginger garlic paste
Once the onions are brown add the tomatoes, powders and saute for a minute
Add the cleaned mutton. Saute for a further 4-5 minutes
Add about 250 ml water.
Now close pressure cooker and cook for about 10-12 minutes for 3 whistles on medium heat
Meanwhile, heat up a frying pan and add the spices listed under “to dry roast and grind “. Once the spices are heated through, add the coconut and further toast for about another 2 minutes.
Let it cook. Add about 1/4 cup water and grind to a smooth paste
Open the cooker and add the ground masala alongwith a little water if necessary and add the coriander leaves
Pressure cook for further 2 more whistles
Now temper with the cloves, cardamom and curry leaves in a tsp oil.Add it to the cooked curry.
Serve hot with rice, idlis and dosas. Enjoy!