Mutton Varuval

Ingredients:

• Boneless mutton 1/2 kg
• Small onion 1 cup
• Dry chilli 2
• Gingerly oil
• Salt
• Jeera powder 1 tsp
• Chilli powder 1 tsp( t0 taste)

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Method:

• Chop onion into small pieces.
• Add oil and then onion and saute for sometime.
• Add dry red chilli and masala powders( jeera and chilli powder).
• Add mutton and fry for a few mintues.
• Add salt to taste and little water.
• Pressure cook the mutton and make mutton dry.
• Mutton varuval is ready.

Mutton Kulambu

Ingredients:

Mutton 1/2 Kg
Small onion or shallots 4 to 5
Ginger n garlic paste 1 Teaspoon
Oil
Salt
Coriander to garnish
Coconut milk 1 Cup

Masala Paste:

• Sombu (Fennel Seeds) 1/2 Teaspoon
• Cardamon 2
• Clove 2
• Cinnamon bark 1 inch
• Dry red chili 6 or 8
• Fry all the above in a kadai without adding oil.
• Cool it and powder it and add little water and grind well.

Method:

• Add oil to pressure cooker and fry onion till golden brown colour.
• Add ginger n garlic paste and mutton fry for few minutes.
• Add the masala paste and salt.
• Add coconut milk and little water close the cooker.
• Pressure cook the mutton.
• When mutton is cooked garnish it with coriander leaves.

Its great with hot steaming white rice...... This is my mother-in-laws recipe and really a great one. Will upload the picture soon.

Spicy Mutton Gravy

Ingredients:

Mutton 1/2 kg
Ginger n garlic paste 2 Teaspoon
Coriander(Dhania) powder 1.5 Teaspoon
Chili powder 1.5 Teaspoon
Turmeric powder 1/4 Teaspoon
Patta(Cinnamon stick) 1 inch
Cloves 1
Tomato 1
Small Onion (Shallots) 4 to 6
Green chili 3 to 4
Coconut paste 2 Tablespoon
Sombu (Fennel seed) powder 1 Teaspoon
Coriander leaves a handful (Optional)
Curry leaves little (Optional)
Salt
Oil

Method:

• Wash mutton with turmeric powder or lemon juice.
• Add ginger n garlic paste to mutton in cooker and add chopped tomato, patta, cloves, turmeric powder, dhania powder and salt.
• All water and close the cooker and cook the mutton, leave it aside.

• Add oil to a pan and add sombu powder, chopped green chili and onions.
• When onions turn golden brown colour and coconut paste and fry for 3 minutes.
• Add little water and the cooked mutton.
• Make the gravy thick.
• Add curry leaves and chopped coriander leaves.

Spicy mutton gravy is ready. One of my favorite dish. Do try it out an ddrop comments.

Kari Dosa

Ingredients:

Dosa batter
Mutton varuval
Egg 1 (beat it)
Oil

Method:

• Heat dosa tawa and sprinkle little oil.
• Spread the dosa batter on the tawa.
• Pour 1/2(3 tablespoon) egg over the dosa.
• Take 2 Tablespoon of mutton varuval and spread on the egg dosa.
• Pour oil around dosa edges.
• Turn sides and cook it.
• Serve hot with coocnut chutnet or chicken gravy.

Great dish... Kari dosa is my husbands favorite. Do drop comments.

Mutton Varuval

Ingredients:

Mutton 250gms
Jeera(Cummin Seeds) 1/2 Teaspoon
Dry Red Chili 3
Onion finely chopped 2
Chili powder 1 Teaspoon
Dhania powder 1 Teaspoon
Jeeragam powder 1 Teaspoon
Oil (Nalla ennai (gingely oil)
Salt

Method:

• Add oil to pressure cooker and add jeera seeds and dry red chili, saute for 2 minutes.
• Add onion and saute for 2 to 3 minutes.
  
• Add mutton and all the masala powder to mutton, salt and fry for a while.
• Add little water close the lid and cook the mutton.
• Fry the mutton dry.

Mutton dry is ready. Try it out and leave your comments.

Kola Urundai / Mutton Balls

Ingredients:

Minced meat 250 gms
Dry Red Chili 5 to 6 (As needed)
Garlic pods 3
Ginger 1 inch
Small Onions(Shallots) 4 to 6
Grated tender coconut 1/2 tsp
Garam Masala Powder 1/2 tsp
Turmeric powder 1/4 Teaspoon
Puttu Kadallai 1/4 Cup
Egg 1
Oil
Salt

Method:

• Wash the minced meat and drain the water.
• Add oil to kadai and fry chopped onions till it turns golden brown.
• Add turmeric powder, garlic, ginger, dry red chili, salt and garam masala powder and fry for 2 to 3 minutes.
• Add minced meat and fry it dry.
  
• Add coconut fry for a 2 to 3 minutes.
• Off the stove and cool the content.
  
• Add puttu kadallai and all the above ingredients to a mixcy and make a fine paste.
• Do not add water.
• The paste must be thick.
• Add an egg and mix well.
  
• Now make small balls out of it.
• Deep fry the meat balls in oil.

Serve as a starter and goes great with briyani.

Kothu Curry (Minced Meat) Kulambu

Ingredients:
Minced meat 250 gms ( Wash and drain water)
Small onion (shallots) 8
Garam masala 1/2 Teaspoon

Fry and make masala paste:

Dry chili 4 to 5
Dhania (Coriander) Seeds 2 Tablespoon
Whole Pepper 1 Teaspoon
Jeera (Cumin) 1 Teaspoon

• Fry the above ingredients and grind in mixcy with little water.

Make a coconut paste:

• Grated tender coconut 1/4 cup and garlic pods 3 grind to a fine paste.

Method:

• Add oil to pressure cooker fry chopped small onions till it turns golden brown colour.
• Add minced meat and fry for 3 to 4 minutes.
• Add masala paste and fry till raw smell goes.
• Add coconut paste, garam masala, salt and water.
• Close the cooker and cook the meat.

A great gravy for tiffin items..... I love it with Poori, Dosa and Idli... Do drop your comments.

Kothu Curry Urundai kulambu

Ingredients:

To make meat balls:

Minced meat 200 gms
Ginger n garlic paste 1/2 Teaspoon
Green Chili 4 to 5
Garam masala 1/2 Teaspoon
Pottu kadala ( daliya roasted gram split) a handful
Grated tender coconut 2 Tablespoon

• Wash the minced meat and drain the water.
• Add all the above ingredients with drained minced meat to a mixcy and make a fine paste.
• Do not add water.
• The paste must be thick.
• Add finely chopped small onion 8 and a handful of chopped coriander leaves to the paste mix well.
  
• Now make small balls out of it.

To make gravy:

Small Onion 5
Garam masala 1/4 Teaspoon
Chili Powder 2 Teaspoon ( as needed)
Grated tender coconut paste 4 Tablespoon
Salt
Lemon 1/2 Squeezed
Oil

Method:

• Add oil to the kadai fry chopped onions till it turns golden brown.
• Add garam masala and chili powder and fry for 2 minutes.
• Add coconut paste, salt and little water and boil it.
• Each time add 5 balls, so that the balls wont break.
• Cook it well and finally add lemon juice and off the stove.

Great urundai kulambu is ready..... Try it out and drop your comments.

Mutton Pickle

Ingredients:

Mutton 1 kg
Chili powder 5 Tablespoon
Garlic 250 gms
Ginger 100 gms
Gingerly oil 1/2 litre
Mustard 1 Teaspoon
Green Chili 5
Salt 1 n 1/2 Tablespoon
Vendhayam (Fenugrek) fry it and powder it 1/2 Teaspoon
Curry Leaves a bunch

Method:

• Cut mutton into small pieces.
• Marinate the mutton pieces with 3 tablespoon of chili powder & salt for 1 hour.
• Fry the mutton pieces in oil and keep aside.
  
• Peel the garlic and keep it aside.
• Cut ginger into small pieces.
• Add gingerly oil to a kadai.
• Add mustard when it splits add peeled garlic, green chili, ginger and curry leaves.
• Fry for few minutes.
• Add 5 tablespoon chili powder and salt to taste.
• Add fried mutton pieces and saute for few minutes.
• Add fried vendhayam powder.
• Finally off the stove.
  
• Soak one whole day then use the pickle.

Mutton Coconut Korma

Ingredients:

Mutton 1/2 kg
Onion 2
Cloves 2
Cardamom 2
Cinnamum 1 Inch
Ginger and Ginger Paste 1 Teaspoon
Salt
Oil

Masala:

• Dry red chili 10, Sombu(Fennel seeds) 3 Teaspoon, Jeera 3 Teaspoon, Grated Coconut 1 cup and little Cashew nut. Grind it into a paste.
  

Method:

• Add oil to pressure cooker add cloves, cinnamum and cardamom.
• Add onion, ginger and garlic paste, saute for 3 minutes.
• Add mutton, salt and add masala paste, fry for 3 to 4 minutes.
• Add little water and close the cooker lid, cook the mutton.

Goes well with tiffin and chappati.

Mutton Kulambu (Gravy)

Ingredients:

Mutton 1/2 kg
Small Onion(Shallots) 8 to 10
Ginger and Ginger Paste 1 Teaspoon
Chili Powder 1 1/2 Teaspoon
Dhannia Powder 1 Teaspoon
Garam Masala Powder 1/2 Teaspoon
Grated coconut 1/4 Cup ( Fry it in pan without adding oil and grind it)
Curry Leaves a bunch
Oil

Method:

• Add oil to pressure cooker add onion, ginger and garlic paste and curry leaves, saute for 3 minutes.
• Add mutton, salt and all the masala powders, fry for 3 to 4 minutes.
• Add little water and close the cooker lid, cook the mutton.
• Add coconut paste and bring to boil.

Red Chilli Mutton fry

Ingredients:

Mutton 1/2 kg
Jeera seeds 1 Teaspoon
Dry Red Chili 15
Urid dhal 3 Tablespoon
Curry Leaves a bunch
Small Onion(Shallots) 5 to 6
Oil (Nalla ennai (gingely oil))
Salt

Method:

• Add oil to pressure cooker and add jeera, urid dhal, dry red chili and curry leaves, saute for 2 minutes.
• Add onion and saute for 3 minutes.
  
• Add mutton andsalt and fry for a while.
• Add little water close the lid and cook the mutton.
• Fry the mutton dry.
  

Yummy mutton fry this one is my favorite....Try it out and drop comments

Mutton Fry

Ingredients:

Mutton 1/2 kg
Sombu (Fennel Seeds) 1/2 Teaspoon
Dry Red Chili 3
Urid dhal 2 Tablespoon
Chili Powder 1 1/2 Tablespoon
Dhanni powder 1 Tablespoon
Jeera Powder 1/2 Tablespoon
Curry Leaves a bunch
Oil (Nalla ennai (gingely oil))
Salt

Method:

• Add oil to pressure cooker and add fennel seeds, urid dhal, dry red chili and curry leaves, saute for 2 minutes.
• Add mutton and all the masala powder to mutton, salt and fry for a while.
  Add little water close the lid and cook the mutton.
• Fry the mutton dry.
  
• Garnish with coriander leaves.
  

Very tasty and easy to make....

Mutton Chukka

Ingredients:

Mutton 1/2 Kg (Wash mutton with little turmeric powder)
Jeera 1 Teaspoon
Dry Red Chili 4
Small Onion(Shallots) 6 to 8
Chili Powder 1 Teaspoon
Pepper Powder 1/2 Teaspoon
Jeera Powder 1/2 Teaspoon
Garam Masala 1/2 Teaspoon

Method:

• Add oil to pressure cooker add jeera and dry red chili saute for 2 minutes.
• Add onion and saute for 3 minutes.
• Add mutton, salt and all the masala powders, fry for 3 to 4 minutes.
• Add little water and close the cooker lid, cook the mutton.
• If mutton is watery, make the water to evaporate to make it thick.
  
• Finally garnish with coriander leaves.

Mutton Chukka is ready and goes well with rice and rasam