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

Chicken Semi-Gravy

Ingredients: 

Chicken – ½ kg

Onion – 1 sliced

Oil – 100ml

Salt – as per taste

Red chilli powder – 1 tgblspn

Turmeric powder – ½ spn

Marinate chicken:

Chicken – ½ kg

Curd – 5 tblspn

Ginger garlic paste – 2 tbl spn

Salt – ½ tspn

To grind masala:

Dry red chilli – 6

Coriander seeds – 1tblspn

Fennel seeds – 1 spn

Cloves – 2

Cinnamon – 3

Cumin seeds – ½ spn

Pepper – ½ spn

Shallots – 5

To grind paste:

Coconut – 5 peaces

Cashew nuts – 10

Preparation:

Marinate chicken with curd and ginger garlic paste for 1 hour.

Heat a pan add 1 spoon of oil add dry red chilli, coriander seeds, cumin seeds, cinnamon, cloves, pepper and fennel seeds roast and grind as a paste, then add shallots and grind it again.

In mixer add coconut and cashew nuts and grind into fine paste.

Heat a wide pan add 100ml oil and add onion sauté well then add ginger garlic paste cook till raw smell goes off.

Then add the masala paste cook for 1 min then add salt and marinated chicken pieces, close the lid cook for 10 mins. (it will release some water cook in that water itself, if there is no water you can add some water).

Check taste often.

Add red chilli powder, turmeric powder mix and cook for till oil separates. Then add coconut cashew paste add some water if needs, cook till oil separates.

Serve with briyani , rice, chapathi.

served with biriyani

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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