Minced Mutton / Kothu Kari / Kheema Gravy

Best Non-veg Gravy For Idly

Ingredients:

Minced mutton/kothu kari/kheema – 200 gm

Shallots – 100gm

Garlic – 5

Ginger – 2 pieces minced

Ginger garlic paste – 1 tbl spn

Turmeric powder – ½ spn

pepper powder - 1 spn

cumin powder - 1 spn

Kulambu powder/ mutton masala powder – 1 tbl spn

Oil – 50ml

Salt - as per taste

Dry red chilli – 2

Bay leaf – 1

Cinnamon – 2

Cloves – 2

Cardamom – 2

Star anise – 1

Fennel seeds – ½ spn

To paste:

Coconut – 7 – 8 pieces / 1/2cup

Fennel seeds – 1 spn

Cashew nuts – 10

Poppy seeds – ½ spn soaked

Preparation:

Heat oil in a cooker.

Add dry red chilli pieces, then temper it with cinnamon, cardamom, fennel, bay leaf, cloves, add garlic, shallots and minced ginger piece sauté well for a while.

Add ginger garlic paste stir well for a min. then add minced mutton pieces cook for 2 mins.

Add salt, turmeric, pepper, cumin powder, mutton masala powders mix and stir for 30 secs. Add coconut masala paste stir and add required water. Boil it. Then close the lid cook for 1 whistle & in slow flame 7 mins.

Open and serve with idly , dosa, idiyappam, aapam. But it goes well with hot idly.

ginger minced

coconut paste

minced mutton

pepper cumin powder

Minced Mutton Gravy With Idly

Restaurant Style Sambar

Ingredients:

Pigeon pea / toor dal – 1 cup

Tomato – 1

Shallot/sambar onion – 10 cut into 2

Hing – 1 t-spoon

Turmeric powder – ½ spoon

Oil – 50 ml

Curry leaves – few

Tamarind water – 4 tbl spoon

Coriander leaves – few

Salt – as per taste

To temper:

Fenugreek – 3 pinch

Mustard seeds – ½ spoon

Shallots – 4 cut into 2

Curry leaves – few

To grind:

Coconut pieces – 5

Sambar powder – 3 tbl spoon

Turmeric powder – ½ spoon

Roasted gram / pottukadalai - 15

Tomato - 1

Hing – ½ spoon

Preparation:

In a cooker add toor dal, 1 tomato, onion, hing and turmeric powder and water till things fully covered , close the lid. cook for 1 whistle and 5 mins in slow flame.

Open and mix it well.

Temper and pour it in dal mixer.

Grind coconut, hing, turmeric powder, red chilli and roasted gram first without water, then add 1 tomato grind all together as a thick paste.

Add the paste in sambar, add salt and tamarind water, add required water, let it boil stir often. Sprinkle coriander leaves on top . close the lid cook for 5 mins in slow flame.

Serve with pongal, idly, dosa.

Tomato chutney

Ingredients: 

Tomatoes – 5 roughly chopped 

Onion – 1 big roughly chopped 

Garlic – 10 

Red chilli powder – 2 table spoon or more 

Curry leaves - few 

Poppy seeds – 1 table spoon 

Cashew nuts – 10 

Cinnamon – 1 

Cardamom – 1 

Star anise - 1 

Salt – as per taste 

Oil – 150 ml 

Preparation:

Soak poppy seeds and cashew nuts in water for about 30 mins.
Grind tomatoes into puree, and grind onion, poppy seeds, cashew nuts and garlic into fine paste.


Heat a cooker (use long cooker to avoid spaterring), add oil and temper with cinnamon, cardamom and star anise, reduce the flame and then add chilli powder, after that increase the flame add grinded pastes immediately mix it, add curry leaves, salt then boil well . 


Then slow down the flame and boil it till oil separates. Stir occasionally.


Serve with idly, dosa and chapathi.

Mutton Chukka Gravy

Ingredients:

Mutton – 600 gms

Shallot/small onions – 20

Whole garlic – 10

Turmeric powder – ½ spns

Salt – as per taste

Sesame oil – 100 ml

1 For roast and powdered mutton masala:

Coriander seeds (dhaniya) – 2 table-spns

Byadagi chilli dry red chilli –20

Cloves – 2

Cinnamon – 2

2 To powder:

Cumin seeds – ½ tspn

Fennel seeds – 1 tspn

Pepper corns – 1t-spoons

Preparation:

To make powder:

1.Heat pan add coriander seeds roast till its aroma comes out, then add 18 byadagi chilli dry red chillies, cloves, cinnamon roast for 6 secs and transfer to a mixer jar and grind into fine powder.

2.Heat pan roast all cumin,fennel,pepper and just heat (15secs) and add in mixer jar add cumin , fennel, pepper grind it to a coarse powder.

Heat cooker add oil then add 2 red chilli, add onion, garlic sauté it for 5 mins.

Add mutton pieces and turmeric powder mix it cook for 2 mins, then add powdered cumin, fennel, pepper in it mix well, then add mutton masala powder mix, sesame oil 2 spoon it and stir for 4 mins.

Add required water till mutton level, don’t add too much of water, boil it for 2 mins and close the lid, leave it for 1 whistle in full flame and 1o mins in slow flame.

Serve with hot rice, roti, chapathi, poori, idly and idiyappam.

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Step by step pics:

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