Kerala style fish curry made with Kodampuli – Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures.
I have a long time friend called Linish who is an ultimate foodie. Seafood is his favorite and his eternal love is with Sardines (Mathi Meen). His sense of humor and timing cant be beat. Every time we make Sardines at home, I think about him while cooking. He has had that kind of influence on me. He is into the film industry and the struggle there is so real. On top of all this, I just love the way how he manages to keep his cool. His timeline is filled with jokes on everyday life as it happens. He just makes me laugh instantly almost every single day with his jokes and memes. Here is a sample of Sardine memes!

This Mathi Meen Curry is made with Kodampuli – Malabar Tamarind. Kodambuli – Malabar Tamarind is a dried fruit used in curries as a souring agent. Kodampuli is soaked in water briefly and added to curries. It gives the curries a sweet sourness and its slightly smoky.

Here is how to make the curry
Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.

Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt. Adding the salt now will help prevent the ginger and garlic from sticking to the pan.

Saute till the onions are soft and starting to brown.

In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste. If you want a fiery looking red curry, use Kashmiri red chilli powder.

Add the paste to the curry and saute well for 3-4 minutes until the masala paste is completely cooked. Streaks of oil will start appearing from the mixture. Its a sign that the masalas are cooked.

Once the paste is well cooked, add in half a cup of water.

Soak the Kodampuli in a cup of water for 5 minutes.

Add in the soaked kodampuli along with the water used. Do not squeeze or puree the kodampuli like you would do to tamarind. Just add the soaked kodampuli to the pan.

Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.
Here is the recipe for making coconut milk at home.

Also add in the fish to the pan. I have used Mathi Meen – Sardines today.

Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.

Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.

Serve with rice.

4.0 from 1 reviews

Kerala Fish Curry Recipe

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Kerala style fish curry made with Kodampuli – Malabar Tamarind and Sardines (Mathi Meen). Spicy fish curry made with coconut milk. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kerala

Serves: 4 servings

Ingredients

• 2 tablespoon coconut oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fenugreek seeds
• 2 sprigs curry leaves
• ½ inch piece ginger
• 6 cloves garlic
• 10 Indian small onions (shallots)
• 2 green chillies, slit
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 2 teaspoon red chilli powder (use more for a spicy curry)
• 2 teaspoon coriander powder
• 3 pieces kodampuli, malabar tamarind
• 1 cup coconut milk (lite milk)
• 8-9 pieces of Sardine / Mathi Meen

Instructions

1. Heat coconut oil in a pan (preferably an earthen pot) and add in the mustard seeds, curry leaves and fenugreek seeds. Let the mustard seeds crackle.
2. Crush the ginger and garlic in a mortar and pestle. Add it to the pan along with chopped Indian shallots (Indian small onions) and slit green chillies. Add in the salt.
3. Saute till the onions are soft and starting to brown.
4. In the mean time, make a paste of turmeric powder, coriander powder and red chilli powder. Add few tablespoons of water and make a thick paste.
5. Add the paste to the curry and saute well for 3-4 minutes until the masala paste is completely cooked.
6. Once the paste is well cooked, add in half a cup of water.
7. Soak the Kodampuli in a cup of water for 5 minutes.Add in the kodampuli along with the water used. Close the pan with a lid and let it simmer for five minutes. Add in a cup of second pressed coconut milk.
8. Also add in the fish to the pan.
9. Close the pan with a lid and let the curry simmer for 6 minutes. Sardines cook very fast.
10. Remove the curry from heat and allow the curry to rest for at-least a couple of hours so the flavors mature. It tastes better the next day.
11. Serve with rice.

3.5.3229

The post Kerala Fish Curry Recipe appeared first on Kannamma Cooks.

Recipe for South Indian style Fish fry made with spicy coconut masala paste. Recipe with step by step pictures.

This recipe for coconut fish fry is a winner. The flavor of the coconut and green chilli really makes this dish very different from the usual south Indian fish fry that is dominated by red chilli powder. Do try it at home and I am sure you all will like it!
For the Masala
Grind these ingredients in a small mixie using few tablespoons of water – Fresh shredded coconut, shallots (small onions), garlic, ginger, green chillies, curry leaves, turmeric powder, black pepper and salt.
Do not add too much water while grinding as the masala will become watery.

Add in a tablespoon each of chickpea flour (besan) and rice flour to the ground masala and mix well. Set aside.
Apply the masala generously on the fish steaks.

Let the fish steaks marinate for 20 minutes.

Heat oil in a pan for until very hot. The marinade for Coconut Fish Fry will not leave the fish if fried in hot oil. That’s the trick.

Shallow fry the fish for 1.5 – 2 minutes on each side in really hot oil.

Drain the fried fish on a paper towel and serve the Coconut Fish Fry hot!

Coconut Fish Fry Recipe

 

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Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

Recipe for South Indian style Fish fry made with spicy coconut masala paste. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: South Indian

Cuisine: Tamilnadu

Serves: 4

Ingredients

For the Masala

• 3 tablespoon Fresh shredded coconut
• 10 shallots (Indian small onions)
• 4 cloves garlic
• ½ inch piece ginger
• 6 green chillies (Use less for a less spicy fry)
• 2 sprigs curry leaves
• ½ teaspoon turmeric powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon besan flour
• 1 tablespoon rice flour

Other Ingredients

• ½ kg seer fish steaks
• Coconut oil or Peanut oil to shallow fry

Instructions

For the Masala

1. Grind the ingredients listed under masala to a fine paste. Add a few tablespoons of water while grinding.
2. Add in a tablespoon each of chickpea flour (besan) and rice flour to the ground masala and mix well. Set aside.
3. Apply the masala generously on the fish steaks.
4. Let the fish steaks marinate for 20 minutes.
5. Heat oil in a pan for until very hot.
6. Shallow fry the fish for 1.5 – 2 minutes on each side in really hot oil.

3.5.3229

The post Coconut Fish Fry Recipe appeared first on Kannamma Cooks.

Salavai Chutney – White coconut chutney made with fresh shredded coconut and dry roasted cashews. This is a chettinad style spicy coconut chutney. Recipe with step by step pictures. சலவை சட்னி!

“Salavai Chutney” – The word Salavai in Tamil loosely means “to laundry the dirty clothes so they look pristine white!” Coconut chutney is a staple in south Indian households. Coconut chutney usually is made two ways. The green one with coriander leaves and the white one that’s made with coconut and roasted lentils. This Chettinad variant takes coconut chutney one notch higher. The color of the chutney is pristine white. This Chettinad delicacy made for functions and festivals uses copious amounts of cashews and fresh shredded coconut. Fresh coconut is ground with roasted cashews and green chillies. That’s it. There is no lentils used in this chutney. Coconut chutney is never cooked. A tempering of chillies, mustard and curry leaves in sesame oil is added in the end. A perfect accompaniment for idli and dosa! This recipe has been adapted from Mrs.Seetha Muthiah!

Here is how to do it.
Take half a cup of fresh shredded coconut and remove the brown pith so the chutney when ground will be really white. Here is a video on how to shred coconut! Set aside the prepped coconut.

Next we will dry roast some cashews. Heat a pan and add in the cashews. Dry roast the cashews for a couple of minutes until slightly golden. Set aside on a plate to cool.

Take a mixie jar and add in the coconut, cashews, green chillies (for the spicy heat) and salt. Add in half a cup of water and grind to a smooth paste. The chutney is done!

For the tadka / tempering
Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves, dry red chillies and asafoetida.

Add it to the ground chutney.

Serve with idli or plain dosa. I paired the coconut chutney today with ragi dosa.

5.0 from 1 reviews

Salavai Chutney, Chettinad Coconut Chutney with Cashews

 

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Salavai Chutney – White coconut chutney made with fresh shredded coconut and dry roasted cashews. This is a chettinad style spicy coconut chutney. Recipe with step by step pictures. சலவை சட்னி!

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney / Dip

Cuisine: Tamilnadu

Serves: 1 cup

Ingredients

For the Chutney

• ½ cup fresh shredded coconut (Brown pith removed)
• ¼ cup dry roasted cashewnut
• 2 green chillies
• ½ teaspoon salt

For the tempering

• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon urad dal
• 1 sprig curry leaves
• a pinch of asafoetida powder

Instructions

For the chutney

1. Take a mixie jar and add in the coconut, cashews, green chillies and salt. Add in half a cup of water and grind to a smooth paste. The chutney is done!

For the tadka / tempering

1. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves, dry red chillies and asafoetida.
2. Add it to the ground chutney.

3.5.3229

The post Salavai Chutney, Chettinad Coconut Chutney with Cashews appeared first on Kannamma Cooks.

Recipe for green tomato chutney. Spicy chutney made with unripe tomatoes. Thakkali kai chutney recipe with step by step pictures.

I got this recipe from my my SIL Maithra. We were harvesting tomatoes from the farm last year and my SIL had joined too! She got so excited for the unripe tomatoes. She told me that her friend Shyla makes the best green tomato chutney. We had the conversation and I totally forgot about it. Its now summer here in Bangalore but the heavy rains have played havoc to my tomato plants this year. Its been raining almost everyday now. The tomatoes refuse to ripen due to the rains and the absence of the hot sun. Dear god, its not rainy season. While I love the rains, its been so unusual this year with rains almost everyday now in Bangalore. I brought home some green tomatoes and made Shyla’s Green tomato chutney. I am glad I did it. This is the first time I am cooking with green tomatoes. Its slightly tart and very different from the usual tomato chutney.

Here is how to do it.
Roughly chop the green tomatoes.

Heat Sesame oil (Indian Gingely Oil) in a pan and add in the garlic and the onions. Saute till the onions are soft. Add in the chopped green tomatoes.

Add in the green chillies, salt and the tamarind. I also add a teaspoon of jaggery to round out the taste of the chutney.

Saute the chutney till the tomatoes are soft and the onions are brown. It will take about 10 minutes on a medium flame.

Set aside the chutney to cool and grind to a paste. No need to add water while grinding.

For the tempering
Heat sesame oil in a pan and in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and green chillies. Let the curry leaves crackle up a bit. Add the tempering to the chutney.

Serve with idli or plain dosa.

Green Tomato Chutney, Thakkali Kai Chutney

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe for green tomato chutney. Spicy chutney made with unripe tomatoes. Thakkali kai chutney recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Karnataka

Serves: 1 cup

Ingredients

For the Chutney

• 2 teaspoon sesame oil (Indian gingely oil)
• 6 cloves garlic
• 2 onions, chopped
• 4 green tomatoes, chopped
• ½ teaspoon salt
• 1 teaspoon jaggery
• 4 green chillies
• ½ a gooseberry size - tamarind

For the Tempering

• 1 teaspoon sesame oil (Indian gingely oil)
• ¼ teaspoon mustard seeds
• ½ teaspoon white urad dal
• 3 green chillies
• 1 sprig curry leaves

Instructions

1. Heat Sesame oil (Indian Gingely Oil) in a pan and add in the garlic and the onions. Saute till the onions are soft. Add in the chopped green tomatoes.
2. Add in the green chillies, salt, jaggery and the tamarind.
3. Saute the chutney till the tomatoes are soft and the onions are brown. It will take about 10 minutes on a medium flame.
4. Set aside the chutney to cool and grind to a paste. No need to add water while grinding.
5. For the tempering
6. Heat sesame oil in a pan and in the mustard seeds and urad dal. Let the mustard seeds crackle. Add in the curry leaves and green chillies. Let the curry leaves crackle up a bit. Add the tempering to the chutney.
7. Serve with idli or plain dosa.

3.5.3240

The post Green Tomato Chutney, Thakkali Kai Chutney appeared first on Kannamma Cooks.

Recipe for Garlic dal with greens. Spicy Andhra restaurant style Garlic Dal with greens recipe. Perfect accompaniment with rice and ghee. Recipe with step by step pictures.

This is a very easy everyday recipe that can be put together easily and makes for a satiating lunch with rice and ghee. Any Indian green like amaranthus, palak or the Tamil siru keerai works well in this recipe. Its very hard to come by a south Indian that does not like his pappu/dal. The important thing in this recipe is to roast the garlic till its almost burnt. The flavor of burnt garlic is so addictive. I picked up this trick from my friend and Instagram rock-star Ree @cupcakeree. Her pictures are so mesmerizing and she is one of my all time favorite!!!

Here is how to do it.
Clean the greens and chop them. Set aside.

Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside. If the garlic cloves are big, chop them so it can cook evenly.

When the garlic is brown / almost burnt, set aside on a plate to cool.

In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the chopped onions. Saute the onions till its nice and brown.

Add in the chopped tomatoes, sambar powder and salt. If you want a spicier dal, add in some slit green chillies too!

Once the tomatoes are soft and cooked down, add in the chopped greens.

Add in the tamarind pulp.

Add in half a teaspoon of jaggery. Jaggery rounds out the flavour of the dal. I add jaggery whenever tamarind is used in curry.

Let the dal simmer for 10 minutes. Once the greens and the tamarind and spices are cooked, add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic.

Garlic Pappu is ready. Serve with rice and ghee. Heaven, Heaven and oh heaven!

3.5 from 2 reviews

Garlic Dal Recipe, Garlic Pappu

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Recipe for Garlic dal with greens. Spicy Andhra restaurant style Garlic Dal with greens recipe. Perfect accompaniment with rice and ghee. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: South Indian

Serves: 4 servings

Ingredients

• 2 teaspoon sesame oil (Indian gingely oil)
• 12 cloves Indian small garlic (If big use 6 cloves, chopped)
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 teaspoon sambar powder
• 1 teaspoon salt
• 2 green chillies, sliced
• 4 cups chopped greens
• half a goose berry size tamarind (soak in 2 cups of water and extract pulp)
• ½ teaspoon jaggery
• 1 cup cooked toor dal

Instructions

1. Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside.
2. When the garlic is brown / almost burnt, set aside on a plate to cool.
3. In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Let the mustard seeds crackle. Add in the chopped onions. Saute the onions till its nice and brown.
4. Add in the chopped tomatoes, sambar powder and salt. Add in the green chillies.
5. Once the tomatoes are soft and cooked down, add in the chopped greens.
6. Add in the tamarind pulp. Add in half a teaspoon of jaggery.
7. Let the dal simmer for 10 minutes. Add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic.
8. Garlic Pappu is ready. Serve with rice and ghee.

3.5.3240

The post Garlic Dal Recipe, Garlic Pappu appeared first on Kannamma Cooks.

Grocery shopping is an unavoidable chore. And while it may seem it only takes a few minutes to run down to the store, our grocery shopping actually takes a lot longer than most of us think.

The Time Use Institute estimates that an average person spends more than 40 minutes in the grocery store. Multiply that by 1.5-trip weekly average and you realize that you’re spending more than 53 hours buying groceries every year.

And that study only looked at single people – we all know that family trips to the grocery store take a lot of more time and patience. Picking up groceries isn’t an exactly an easy job while you’re trying to keep an eye on your children at the same time.

How Can Meal Delivery Kits Help?

Are you fed up with spending hours and hours coming up with new recipes, picking out groceries, and trying to calm down your kids in the grocery store? While people often like to say “there’s no ultimate solution for anything” in this, there actually is.

Since so many people hate to cook and don’t have enough time to do their grocery shopping each week, meal delivery services have rose to prominence in the last couple of years.

In addition to taking grocery shopping completely out of the equation, meal services can also help you:

As far as we’re concerned, there are exactly two types of people in this world: the ones who look for new recipes all the time and the ones who stick to the same few recipes month after month. Well, both types can benefit from using a meal delivery service.

Every meal kit comes with a new recipe. On one hand, if you like trying new things out, you can easily explore new dishes without having to guess what you are going to like. Many services accomplish this by giving you a quiz which narrows down the type of meals that suit your taste.

If you don’t like cooking that much, you probably spend a few hundred dollars monthly on takeout meals. That’s not only costly but also pretty unhealthy – especially if you have young children. Frozen dinners are a cheaper option, but they aren’t all that  healthy either.

People who don’t have enough time cook their meals should definitely look into meal delivery. Services like Sun Basket and Home Chef – more on them later – deliver healthy dishes that you can prepare and serve in less than half an hour.

Possibly the worst part of cooking is the cleanup that comes after a meal. Let’s face it – no one likes having to put things back in their place, clean the dishes, and throw the leftovers away. Meal delivery companies know just how mundane all of this is, so they make an effort to minimize your job.

Meal kits package their ingredients in recyclable containers. So after your done with your meal, you can simply throw them in the recycling bin. That means, by using meal delivery kits, you won’t have to worry about spending an hour cleaning up after every meal.

In order to help you make the right choice, we’ve ordered and tasted a couple of different meal kits to see which of them truly deliver…

Five Best Meal Delivery Kits

While the company is still relatively new, in short five years of existence, Home Chef increased their subscriber base immensely. At the moment, they deliver more than 1.5 million meals to their customers on a monthly basis. The company has built its reputation of the quality of the ingredients they deliver to your front door and the delicious recipes that even the inexperienced cooks can prepare.

People who are looking for soy-, dairy-, and gluten-free food should look into Sun Basket. Their “Family Menu” was created by the famed Food Network chef, Tyler Florence. This particular menu can feed a family of four and can help your children learn new skills in the kitchen as they help you prepare meals such as carne asada fajitas.

The third service on our list is the only one that not available nation-wide. However, if you live in any one of the five NYC boroughs, you should try Martha & Marley Spoon out. You can choose between 2, 3, and 4 meals per week. All of the meals come with safely packed, labeled ingredients and step-by-step instructions.

By signing up for Plated, you’ll get access to more than 14 new meal options every week. The offering includes everything from peach/berry empanadas to buffalo chicken pizza. Plated offersorganic vegetables, sustainably sourced beef, and antibiotic-free chicken for all of you healthy eaters. The service has trained chefs on the staff, so you can be sure that every meal you order will be wonderful.

If you’re looking to have some fun in the kitchen with the rest of your family, HelloFresh has got you covered. The HelloFresh app gives you audio and video tutorials that can help you and your children prepare a healthy meal together. Plus, the HelloFresh official Facebook page – which has more than 1.7 million likes at the moment – often streams live events.

The Bottom line on Meal Delivery Kits

No matter if you’re cooking only for you and your spouse or your whole family, one of these meal kits can help you save a ton of time. Of course, before you make your pick, make sure to additionally research every single one of the services we listed .

We hope you found writing interesting and our tips useful. As always, if you have any additional questions, feel free to leave a comment in the comment section below and one of our staff members will answer it as soon as possible.

The post At Home Meal Delivery Kits Can Feed Your Family without the Weekly Shop appeared first on Kannamma Cooks.

Thakkali aati kaachina kuzhambu is a popular side dish served with idli in the Kongunad region of Tamilnadu. The curry is made by roasting and grinding spices, tomatoes and coconut which is then simmered to form a thick sauce. தக்காளி ஆட்டி காச்சின குழம்பு.

“Thakkali aati kaachina kuzhambu” literally means tomatoes ground and simmered to a thick sauce. This tomato curry is an excellent side dish for idlis and is one of the main staples of everyday kongu cuisine. There are different versions of this curry in every home in this region. The spices are roasted in oil along with tomatoes and coconut and then ground to a fine paste. The ground paste is then simmered to form a luscious gravy that is so perfect for dunking the idlis. This curry will definitely appear at the breakfast table if you have guests for breakfast. This is one of my husbands favorite side dish for idli.
I have shared another variation of this tomato kuzhambu and the recipe is here.

Here is how to do Kongu Style Thakkali Kuzhambu.
For this recipe, its traditional to use coconut oil or sesame oil (Indian Gingely oil). I like to use coconut oil for this curry at home. Heat oil in a pan and add in the spices – cumin seeds, coriander seeds, dried red chillies and black pepper. Use the black pepper sparingly else it will over power the curry. When the spices hit the hot oil, it will immediately become aromatic. Add in the chopped small onions, and garlic.

Add in the curry leaves. Saute the onions till its nicely caramelized and brown.

Add in the roughly chopped tomatoes, salt, turmeric powder and sambar powder. Let the tomatoes cook for 5-6 minutes on a medium flame till the tomatoes are cooked and mushy.

Add in the fresh shredded coconut and saute for five minutes more. Switch off the flame and allow the mixture to cool.

Grind the mixture with a cup of water to a smooth paste. Take your time to grind. It will take 2-3 minutes. We need a very fine paste. Set aside.

Heat oil in a pan and add in the mustard seeds, curry leaves and finely sliced small onions.

Saute till the small onions are nicely brown. Once the onions are brown, add in the ground paste.

Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.

Simmer the gravy for 10 minutes. The gravy should not be very thick. It should be like the consistency of sambar.

Serve with idli.

4.6 from 5 reviews

Kongu Thakkali aati kaachina kuzhambu

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Thakkali aati kaachina kuzhambu is a popular side dish served with idli in the Kongunad region of Tamilnadu. The curry is made by roasting and grinding spices, tomatoes and coconut which is then simmered to form a thick sauce.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 6 servings

Ingredients

For the masala paste

• 2 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• ½ teaspoon black pepper
• 2 dried red chillies
• 10 small onions (Indian shallots), chopped
• 5 cloves garlic
• 1 sprig curry leaves
• 4-5 medium very ripe tomatoes, roughly chopped
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon sambar powder
• ½ cup fresh shredded coconut

For the tempering

• 1 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• 2 sprig curry leaves
• 5 small onions (Indian shallots), thinly sliced

Instructions

1. Heat oil in a pan and add in the spices. Add in the chopped small onions and garlic. Add in the curry leaves. Saute the onions till its nicely caramelized and brown.
2. Add in the roughly chopped tomatoes, salt, turmeric powder and sambar powder. Let the tomatoes cook for 5-6 minutes on a medium flame till the tomatoes are cooked and mushy.
3. Add in the fresh shredded coconut and saute for five minutes more. Switch off the flame and allow the mixture to cool.
4. Grind the mixture with a cup of water to a smooth paste.
5. Heat oil in a pan and add in the mustard seeds, curry leaves and finely sliced small onions.
6. Saute till the small onions are nicely brown. Once the onions are brown, add in the ground paste.
7. Add a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
8. Simmer the gravy for 10 minutes.
9. Serve with idli.

3.5.3251

The post Kongu Thakkali aati kaachina kuzhambu appeared first on Kannamma Cooks.

As a Tamilian, I am so partial to biriyani made with the aromatic short grained seeraga samba rice. The rice soaks up the meat stock and spices so well that the end result is very flavorful. I tried this mutton biriyani during one of our travels. Chef Peter is a home cook at Tipperary estate and we loved his mutton biriyani. He uses green chillies alone for spicing up the biriyani. It was very different. He was happy to share the recipe and here it is.

Prep Work
Soak the seeraga samba rice in water. Set aside. Soak the rice when starting to cook. Let the rice soak for half an hour.

Cook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes. Ignore the whistles. I like the mutton to be “fall of the bone” tender. So cook for a long time. Remove from heat and let the pressure from the cooker release naturally.
Note: I always salt the mutton while cooking. The mutton will be well seasoned and flavorful that way. Also always buy mutton with bone. Bone is so flavorful.

The important thing in this biriyani is the masala paste. Here is what you will need.

Grind all the ingredients for the masala paste with little water. Grind to a fine paste. Make sure that the paste is fine and not coarse. Set aside.

Making the biriyani
Take a heavy pan and add in the ghee and peanut oil. Chef Peter says that wood pressed peanut oil (மர செக்கு கடலெண்ணெய்) is the secret for his biriyani. Add in the sliced onions and the remaining salt. The salt helps in browning the onions quicker.

Saute till the onions are nicely brown and caramelized. It will take about 10 minutes.

Add in the masala paste and saute for 3-4 minutes.

Add in the tomatoes and the herbs (roughly chopped mint and coriander leaves). Saute for a couple of minutes.

Remove the mutton pieces and add in the mutton cooked water (mutton stock). Measure the stock and add it to the pan.

Add in half a cup of curd. Whisk the curd well so it does not form into lumps when added to the pan. Add in the water.
Note – For every cup of rice used, we need two cups of liquid. I have used two cups of rice today. So I need four cups of liquid. I had one cup of mutton stock. So I added that one cup of mutton stock and three cups of water (1 stock + 3 water = 4 liquid). Please also note that I have not included the curd for measurement.

Add in juice of half a lime and the cooked mutton with bone.

When it come to a boil, drain the water from the rice and add it to the pan.

Cover the pan with a lid and let it cook for the first four minutes on medium flame.

Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.

The rice will be about 80% done. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

After the rest, Enjoy Peter’s home style seeraga samba Biriyani!

5.0 from 1 reviews

Seeraga samba Mutton Biriyani

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Tamil style spicy mutton biriyani made with seeraga samba rice, spice paste and green chillies

Author: Kannamma - Suguna Vinodh

Recipe type: biriyani

Cuisine: Tamilnadu

Serves: 4-5

Ingredients

For the masala paste

• 1 inch piece ginger
• 7 cloves garlic (you may need more if you use small Indian garlic)
• 10 green chillies
• 1 teaspoon kalpasi
• ½ inch piece cinnamon
• 2 cardamom
• ½ of a star anise
• 2 clove
• 2 small piece mace (jadhi pathiri)

Other Ingredients

• 500 grams mutton with bone
• 500 ml seeraga samba rice
• 3 tablespoon ghee
• 3 tablespoon peanut oil
• 2 medium onions, sliced
• 1 teaspoon plus ½ teaspoon salt
• 2 tomatoes, chopped
• 5 sprig mint leaves, chopped
• 5 sprig coriander leaves, chopped
• ½ cup curd
• juice of half a lemon/lime

Instructions

Prep Work

1. Soak the seeraga samba rice in water. Set aside. Soak the rice when starting to cook.
2. Cook the mutton in a pressure cooker with two cups of water and a teaspoon of salt for 20 minutes.
3. Grind all the ingredients for the masala paste with little water. Grind to a fine paste.

Making the biriyani

1. Take a heavy pan and add in the ghee and peanut oil.
2. Add in the sliced onions and remaining salt.
3. Saute till the onions are nicely brown and caramelized.
4. Add in the masala paste and saute for 3-4 minutes.
5. Add in the tomatoes and the herbs (roughly chopped mint and coriander leaves). Saute for a couple of minutes.
6. Remove the mutton pieces and add in the mutton cooked water (mutton stock). Measure the stock and add it to the pan.
7. Add in half a cup of curd. Whisk the curd well so it does not form into lumps when added to the pan. Add in the water. *see notes
8. Add in juice of half a lime and the cooked mutton with bone.
9. When it come to a boil, drain the water from the rice and add it to the pan.
10. Cover the pan with a lid and let it cook for the first four minutes on medium flame.
11. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
12. The rice will be about 80% done. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture.
13. After the rest, Enjoy Peter’s home style seeraga samba Biriyani!

Notes

For every cup of rice used, we need two cups of liquid. I have used two cups of rice today. So I need four cups of liquid. I had one cup of mutton stock. So I added that one cup of mutton stock and three cups of water (1 stock + 3 water = 4 liquid). Please also note that I have not included the curd for measurement.

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The post Seeraga samba Mutton Biriyani appeared first on Kannamma Cooks.

Recipe for Apple Fritters. Apple Bajji Recipe. Deep fried sweet fritters made with apples and spiced with cardamom. Step by step Video Recipe.

This is an easy and quick recipe that is perfect for an after school snack and can be put together in under 15-20 minutes.

Here is the video of the recipe

Peel and core the Apple. Set aside. Any kind of firm apples will work for this recipe. I have used one big apple today.

Chop the apples into small squares. Set aside.

Now we will slightly cook the apples. Heat a pan and add in the ghee. Add in the chopped apples, cardamom and the sugar. Cook briefly till the apples are soft. About 2-3 minutes. Set aside.

Now we will make the batter for the fritters.
Mix in the eggs, sugar and the water. Whisk well to combine.

Now add in the Maida (all purpose flour) and the baking powder. Add in the cooked apples. Mix well to combine.

If the batter is very dry, do add a tablespoon or two of water if necessary.

Heat oil in a pan to deep fry. When the oil is hot, add in scoops of the fritter batter and fry on a low-medium flame. It will take 2-3 minutes for each batch. Cook on a low-medium flame so the batter gets cooked well inside.

Drain the fritters on a paper towel.

Serve hot.

Apple Fritters, Apple Bajji Recipe

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe for Apple Fritters. Apple Bajji Recipe. Deep fried sweet fritters made with apples and spiced with cardamom.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Western

Serves: 12 fritters

Ingredients

To Cook Apples

• 1 apple (any firm variety will work)
• 1 teaspoon ghee
• ¼ teaspoon cardamom powder
• 2 tablespoon sugar

For the Batter

• 1 egg
• 2 tablespoon sugar
• ⅓ cup water
• 1 cup maida (all purpose flour)
• 1 teaspoon baking powder
• Vegetable oil / Sunflower Oil to deep fry

Instructions

To cook apples

1. Peel and core the Apple. Chop the apples into small squares. Set aside.
2. Heat a pan and add in the ghee. Add in the chopped apples, cardamom and the sugar. Cook briefly till the apples are soft. About 2-3 minutes. Set aside.

For the batter

1. Mix in the eggs, sugar and the water. Whisk well to combine.
2. Now add in the Maida (all purpose flour) and the baking powder. Add in the cooked apples. Mix well to combine. If the batter is very dry, do add a tablespoon or two of water if necessary.
3. Heat oil in a pan to deep fry. When the oil is hot, add in scoops of the fritter batter and fry on a low-medium flame. It will take 2-3 minutes for each batch.
4. Drain the fritters on a paper towel.
5. Serve hot.

3.5.3251

The post Apple Fritters, Apple Bajji Recipe appeared first on Kannamma Cooks.

This easy beginners mushroom rice is a quick recipe that can be put together in under 30 minutes. The ingredients are very simple and makes for a delicious lunch box or a quick dinner.

There are days when you just don’t have any interest to cook or keep your time in the kitchen to a minimum. This can happen to everyone and this recipe came into being during one of those times. The ingredients are really really simple and this one pot dish comes together in under 30 minutes. This recipe is perfect for beginners too. காளான் சாதம் ,

Here is the video of the recipe காளான் புலாவ், காளான் சாதம் செய்வது எப்படி

Soak 1.5 cups of basmati rice in water before starting to cook. Let it soak for at-least 20-30 minutes. Soaking the rice is an important step. The rice wont become mushy when cooked later.

Heat ghee in a pan and add in the cinnamon, cloves and cardamom.
Note: Instead of ghee, you can substitute oil of your choice. Also for a rich pulav, add an extra tablespoon of fat.

Add in the sliced onions and saute for a couple of minutes till the onions are soft. Add in the chopped tomatoes, slit green chillies and salt. Add more green chillies if you want a spicy rice. Adjust accordingly to suit the taste of your family.

Grind the garlic, ginger and green chillies in a mixie along with 1/4 cup of water to a smooth paste.

Add it to the pan and saute for 5 minutes till the tomatoes and the paste are cooked.

Clean, Wash and Chop the button mushroom and add it to the pan.
Note: After washing the mushrooms, use it immediately. Mushrooms are like a sponge. It will absorb the water while washing and it wont stay well if refrigerated. So once washed, cook them straight away.

Cook the mushroom for 5 minutes. The mushrooms will shrink in size when cooked. Add in 3 cups of water.

Let the water come to a boil. Once the water comes to a boil, add in the soaked and drained rice.

Cover the pan and cook for five minutes – (Medium flame). Open the cooker and add in the chopped coriander leaves. Cover the pan and cook again for five more minutes.

The rice will be about 75% cooked by this time. There will be some moisture left. Now is the time to switch off the flame.

Cover the pan and let the rice rest for 15 minutes. The rice will absorb all the excess moisture and will be perfectly cooked after the said time. After 15 minutes, open the pan and gently fluff up the rice.

Easy mushroom rice is ready. Serve the rice with Vegetable kurma, Egg masala or chicken kurma.

Easy Mushroom Rice

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

This easy beginners mushroom rice is a quick recipe that can be put together in under 30 minutes. The ingredients are very simple and makes for a delicious lunch box or a quick dinner.

Author: Kannamma - Suguna Vinodh

Recipe type: Main

Cuisine: South Indian

Serves: 3-4 servings

Ingredients

• 1.5 cups Basmati Rice
• 3 cups water
• 1 tablespoon ghee
• 1 inch piece cinnamon
• 2 cloves
• 2 cardamom
• 1 Onion, sliced
• 2 ripe tomatoes, chopped
• 2+2 green chillies, slit
• 1.5 teaspoon salt
• 6 cloves garlic
• 1 inch piece ginger, peeled
• 300 grams button mushrooms
• 2 sprigs coriander leaves, chopped

Instructions

1. Soak 1.5 cups of basmati rice in water before starting to cook. Let it soak for at-least 20-30 minutes.
2. Heat ghee in a pan and add in the cinnamon, cloves and cardamom.
3. Add in the sliced onions and saute for a couple of minutes till the onions are soft. Add in the chopped tomatoes, slit green chillies and salt.
4. Grind the garlic, ginger and green chillies in a mixie along with ¼ cup of water to a smooth paste.
5. Add it to the pan and saute for 5 minutes till the tomatoes and the paste are cooked.
6. Clean, Wash and Chop the button mushroom and add it to the pan.
7. Cook the mushroom for 5 minutes. The mushrooms will shrink in size when cooked. Add in 3 cups of water. (We are cooking the rice in a pan. The water ratio is 1 cup rice:2 cups water)
8. Let the water come to a boil. Once the water comes to a boil, add in the soaked and drained rice.
9. Cover the pan and cook for five minutes – (Medium flame). Open the cooker and add in the chopped coriander leaves. Cover the pan and cook again for five more minutes.
10. The rice will be about 75% cooked by this time. There will be some moisture left. Now is the time to switch off the flame.
11. Cover the pan and let the rice rest for 15 minutes. The rice will absorb all the excess moisture and will be perfectly cooked after the said time. After 15 minutes, open the pan and gently fluff up the rice.

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The post Easy Mushroom Rice appeared first on Kannamma Cooks.

Recipe for easy vegetable rice made with cabbage and herbs. Very easy lunch box recipe that can be put together in under 30 minutes. Recipe with step by step pictures and video.

Cabbage rice recipe is something I whipped up one day when I did not have any other veggie in the fridge and it turned out to be so good. I never knew until then that it was a thing. Looks like the whole world knew about Cabbage rice and I did not. This is currently my son’s favorite. The “favorite” thing keeps changing like seasons but currently I am happy and he is happy and Cabbage rice is something that we are doing almost every week. I sometimes add green chillies for the spice and sometimes just black pepper. I prefer the black pepper version as its very earthy. This is also perfect for the busy mornings for packing lunch box. This recipe can be made in under 30 minutes. If you are in a rush, making the rice the previous day and keeping it in the refrigerator comes very handy too!

Here is how to do Cabbage Rice – Video

Here is how to do Cabbage Rice

First, lets talk about the rice. We will be using basmati rice for making fried rice. The whole idea is to get the texture right. Its very important that the grains of rice do not turn mushy. Here is how I do it. Wash and soak the basmati rice in water for 20-30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 5 minutes.

After 5 minutes release the pressure from the cooker using a fork or a spoon. Open the cooker and fluff up the rice.

Immediately, transfer the rice to a plate to cool it down completely. The rice needs to be completely cool before you start cooking the fried rice.

Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes. I have used peanut oil today for making this cabbage fried rice.

Add in the green chillies and Italian seasoning. For a variation, instead of green chillies you can add black pepper and that will have a different flavour. If you do not have Italian seasoning, you may even skip adding it. But it gives a nice aroma to the rice. Here is where you can buy Italian seasoning.

Add in the onions and saute for two minutes. We don’t need the onions to become brown. Sauteing for a couple of minutes will do. Add in the capsicum.

Add in the chopped cabbage. Saute for 5-7 minutes until the cabbage is 3/4th done.

Add in the chopped spring onion and coriander leaves.

Add in the salt and the sugar. The little sugar will balance the taste. Fry briefly for 2 minutes. We are adding the salt at the end as we do not want the veggies to become mushy. Adding salt in the beginning will make the veggies give out the moisture and will lose its crunch. So add the salt after the veggies are cooked.

Add in the cooled rice and mix well to combine. Cabbage fried rice is ready.

Serve with gobi manchurian or orange chicken.

Cabbage Fried Rice

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe for easy vegetable rice made with cabbage and herbs. Very easy lunch box recipe that can be put together in under 30 minutes. Recipe with step by step pictures and video.

Author: Kannamma - Suguna Vinodh

Serves: 3 servings

Ingredients

• 1 cup basmati rice
• 1.5 cups water
• 2 tablespoon peanut oil
• 5 cloves garlic, minced
• ½ inch ginger, minced
• 1 teaspoon italian seasoning
• 2 green chillies, minced
• 1 onion, finely chopped
• 1 green capsicum, finely chopped
• 3 cups chopped cabbage
• ½ cup spring onion, chopped
• ¼ cup coriander leaves, chopped
• 1 teaspoon salt
• ½ teaspoon sugar

Instructions

1. Wash and soak the basmati rice in water for 20-30 minutes. Drain the water. Add 1.5 cups of water to every cup of rice used. Cook in a pressure cooker, medium flame – for exactly 2 whistles. Switch off the flame and allow it to rest for 5 minutes.After 5 minutes release the pressure from the cooker using a fork or a spoon. Open the cooker and fluff up the rice. Set aside on a plate to cool.
2. Heat oil in a pan and add in the finely minced garlic and finely minced ginger. Fry for a couple of minutes.
3. Add in the green chillies and Italian seasoning.
4. Add in the onions and saute for two minutes. Add in the capsicum.
5. Add in the cabbage. Saute for 5-7 minutes until the cabbage is ¾th done.
6. Add in the chopped spring onion and coriander leaves. Add in the salt and the sugar. The little sugar will balance the taste. Fry briefly for 2 minutes.
7. Add in the cooled rice and mix well to combine. Cabbage fried rice is ready.

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The post Cabbage Fried Rice, Spicy Cabbage Rice Recipe appeared first on Kannamma Cooks.

Recipe for murungai keerai kuzhambu made with freshly ground masala paste. Excellent side dish for rice. Recipe with step by step pictures and video. அரைத்து வைத்த முருங்கை கீரை குழம்பு செய்வது எப்படி?

Drumstick leaves kuzhambu (kulambu) is a regular side dish for lunch in south Indian homes. Drumstick leaves is something we used to have at-least once a week. This was all before it became the “super food”. I have almost always been borderline anemic. So I try to have drumstick leaves as often as I can as its a power house of vitamins and minerals. This curry is so comforting along with the rice. Since drumstick leaves are a little bitter, I always add the salt at the end. It helps cut the bitterness a little. Here is how to do it.

Here is the video of Drumstick Leaves Kuzhambu

Drumstick leaves prep
Murungai Ilai or moringa leaves needs a little prep work. Pull the leaves from the stem and set aside in a bowl. There might be small tiny stems still attached to the leaves and that is perfectly fine. Do not bother too much.

Almost always, the moringa leaves have a lot of sand and fine dust in them. Wash and soak the leaves in water for 10 minutes. Gently remove the leaves from the top. While cleaning any greens, leaves, do not strain. The sand and the fine debris gets settled in the bottom of the vessel after soaking. Gently remove the greens from the top making sure not to disturb the sediment at the bottom. We will be using about a cup of murungai leaves today for this recipe. Set aside.

Cook the dal
Now we will cook the dal. cook half a cup of moong dal with 1.5 cups of water for 3 whistles. About 5 minutes on medium flame.
Note: You can make this curry with toor dal also. It comes out nice. Its a good variation.

Remove from heat and set aside to cool. Let the pressure from the cooker settle naturally. We will be adding the cooked moong dal in the curry later.

Now we will make a masala paste
Heat a teaspoon of oil in a pan and add in the coriander seeds, black pepper, red chillies, cumin seeds, fennel seeds and curry leaves.

Fry for a minute. The roasted spices gives a very nice aroma and flavour to the curry. Make sure that the flame of the stove is medium when roasting spices. Roasting on a high flame will burn the spices.

Add in the chopped garlic and small onions. If you do not have small onions (Indian Shallots), you can substitute regular onions.

Saute for 2-3 minutes till the onions are soft. No need to brown the onions. Getting the onions soft and translucent is good.

Add in the turmeric powder and fresh shredded coconut.

Saute for two minutes. Do not fry the coconut for long. Remove from heat and set aside to cool.

Grind all the sauteed spices with half a cup of water to a smooth paste. Make sure that the ground paste is really smooth.

Making the kuzhambu
Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the cleaned drumstick leaves and saute for two to three minutes. I have used Indian sesame oil (gingely oil) for making the curry today.

Add in the ground paste to the pan. Add half a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Let it simmer for a minute.

Add in the cooked dal and another half a cup of water. Mix well.

Add in the salt and let the curry simmer for 5-7 minutes.

Murungai keerai kuzhambu is ready. Serve hot with rice.

murungai keerai kuzhambu, drumstick leaves kuzhambu

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for murungai keerai kuzhambu made with freshly ground masala paste. Excellent side dish for rice.

Author: Kannamma - Suguna Vinodh

Recipe type: Side

Cuisine: Tamilnadu

Serves: 4-5 servings

Ingredients

For cooking dal

• ½ cup moong dal
• 1.5 cups water

For the masala paste

• 1 teaspoon Indian sesame oil / gingely oil
• ½ teaspoon coriander seeds
• ¼ teaspoon black pepper
• 2 red chillies
• ¼ teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• 1 sprig curry leaves
• 5 cloves garlic, chopped
• 10 small onions, chopped (shallots)
• ¼ teaspoon turmeric powder
• ¼ cup fresh shredded coconut
• ½ cup water

For the Kuzhambu

• 2 teaspoon Indian sesame oil / gingely oil
• ¼ teaspoon mustard seeds
• 1 cup drumstick leaves (murungai keerai ilai)
• 1 cup water
• 1 teaspoon salt

Instructions

1. Wash, clean and prep the drumstick leaves. Set aside.
2. Cook half a cup of moong dal with 1.5 cups of water for 3 whistles. About 5 minutes on medium flame. Remove from heat and set aside to cool. Let the pressure from the cooker settle naturally.
3. Heat a teaspoon of oil in a pan and add in the coriander seeds, black pepper, red chillies, cumin seeds, fennel seeds and curry leaves. Fry for a minute. Add in the chopped garlic and small onions. Saute for 2-3 minutes till the onions are soft. Add in the turmeric powder and fresh shredded coconut. Saute for two minutes. Remove from heat and set aside to cool. Grind all the sauteed spices with half a cup of water to a smooth paste.
4. Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the cleaned drumstick leaves and saute for two to three minutes.
5. Add in the ground paste to the pan. Add half a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Let it simmer for a minute.
6. Add in the cooked dal and another half a cup of water.
7. Add in the salt and let the curry simmer for 5-7 minutes.
8. Murungai keerai kuzhambu is ready. Serve hot with rice.

3.5.3251

The post Murungai Keerai Kuzhambu, Drumstick Leaves Kuzhambu appeared first on Kannamma Cooks.

Mutton Stew – The perfect partner for idiyappam and appam. Its called as Ishtu, the local word for stew. This is a very mild gravy / curry flavored with a lot of ginger and coconut milk.
Here is how to do simple Mutton stew.
Here is the veg version of the recipe.
Here is the recipe for chicken stew

I got this recipe from my friend Linish’s mom. Linish is one of the greatest foodie in my circle and he has been telling me for sometime as to how he relishes his mom’s mutton stew every time he visits home. In fact he posted the stew pics prepared by his mom a couple of times in social media and I just got hooked.

For some reason or the other, the mutton stew project was getting delayed and finally got hold of it last week. When I spoke with Mohini auntie (Linish’s mom) on phone, she was so happy to share the recipe. We spoke for quite some time. She could not stop talking about her son the whole time. She told as to how all her physical pains and aches due to age just vanishes away when her son visits her. Food is love when shared with dear ones. This mutton stew is the real deal.

Here is the video of Mutton Stew the recipe with step by step instructions

Mutton Stew:
Prep Work:
Cook the mutton with 1.5 cups water along with pepper and salt in a pressure cooker for 8-10 whistles and wait for the pressure to release naturally. Mutton should be cooked well after this time. If the mutton is still tough, then cook for another 3 whistles. I like to cut the mutton into small pieces for this recipe. Boneless mutton also works very well for this recipe. Set aside

Cook the potatoes and tomatoes with half a cup water in a pressure cooker for two whistles. Set aside.

We will also need to make coconut milk for this recipe. We will be using the first pressed and second pressed milk for this recipe. Here is detailed recipe of how to make coconut milk at home.
I have used 3/4 cup coconut for making the coconut milk.

Making the Stew
Heat coconut oil in a pan and add in the cinnamon, clove and cardamom. Very little of everything. The flavors of the spices are very mild in this recipe.  Add in the ginger and curry leaves.

Add in the sliced onion. Saute for a few minutes till the onions are soft.

Add in the green chillies, black pepper and the salt. The flavor of black pepper is predominant in this recipe. Saute for a few seconds. If you want a spicy stew, add few more green chillies.
Note: Keep in mind that we boiled the mutton along with the salt. So add little salt at this stage and can adjust the seasoning later on.

Add in the cooked potato tomato mixture. Simmer for a minute.
Note: Some people like their potatoes to be mashed while some people like to have potatoes visible in pieces. Its totally up to you. We at home like to have the potatoes in pieces. Some of the cooked potatoes will dissolve and add to the thickness of the gravy. If you like to mash the potatoes, mash half of the potatoes and leave the rest as is.

Add in the second pressed coconut milk.

Add in the cooked mutton along with the mutton water used for cooking. The water has a lot of flavour. Simmer for a minute.

Make a slurry with cornflour and water and add it to the pan. Cornflour slurry will make the stew thick. If you do not have corn flour at home, you can use maida or rice flour. I like to use corn flour as it makes the stew very silky. The stew will become thick immediately after adding the slurry.
Finally add in the first pressed coconut milk. After adding the first pressed milk, do not simmer for long. Simmer for just a minute.
Final Tempering:
Heat ghee in a pan and add in the sliced small onions.
Saute the small onions until golden.
Add in the black pepper powder to the pan.
Immediately add the tempering to the stew.

Mutton stew is ready. Serve Mutton Stew, Mutton Ishtu with idiyappam or appam.

5.0 from 1 reviews

Kerala Mutton Stew, Mutton Ishtu, How to make Mutton Stew

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Mutton Stew – The perfect partner for idiyappam and appam. Its called as Ishtu, the local word for stew. This is a very mild gravy / curry flavored with a lot of ginger and coconut milk. Here is how to do simple Mutton stew.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Kerala

Serves: 4 servings

Ingredients

Prepwork 1 - Cook the mutton

• 250 grams mutton (cut into small pieces)
• 1.5 cups water
• ½ teaspoon salt
• ½ teaspoon black pepper powder

Prepwork 2 - cook potatoes and tomatoes

• 2 potatoes, diced
• 2 country tomatoes, diced
• ½ cup water

Prepwork 3 - For homemade coconut milk

• ¾ cup coconut
• 1.5 cups water + 1 cup water

For making the stew

• 3 teaspoon coconut oil
• 1 small piece cinnamon
• 1 cardamom
• 1 clove
• 1 inch piece ginger, minced
• 2 sprigs curry leaves
• 1 onion, sliced (1/3 cup)
• 3 green chillies, slit
• 1 teaspoon black pepper powder
• ¾ teaspoon salt

Corn starch slurry

• 2 teaspoon corn flour (corn starch)
• ¼ cup water

Final Tempering

• 1 tablespoon ghee
• 5 small onions (Indian Shallots), sliced
• ½ teaspoon black pepper powder

Instructions

Prep Work

1. Cook the mutton with 1.5 cups water along with pepper and salt in a pressure cooker for 8-10 whistles and wait for the pressure to release naturally. Set aside.
2. Cook the potatoes and tomatoes with half a cup water in a pressure cooker for two whistles. Set aside.
3. Prepare coconut milk - first pressed coconut milk and second pressed coconut milk. Set aside.
4. Here is the recipe for preparing coconut milk

Making the stew

1. Heat coconut oil in a pan and add in the cinnamon, clove and cardamom. Add in the ginger, curry leaves and sliced onion. Saute for a few minutes till the onions are soft.
2. Add in the green chillies, black pepper and the salt. Saute for a few seconds.
3. Add in the cooked potato tomato mixture. Simmer for a minute.
4. Add in the second pressed coconut milk.
5. Add in the cooked mutton along with the mutton water used for cooking.
6. Make a slurry with cornflour and water and add it to the pan.
7. Finally add in the first pressed coconut milk. Simmer for just a minute.

Final Tempering

1. Heat ghee in a pan and add in the sliced small onions. Saute the small onions until golden. Add in the black pepper powder to the pan. Immediately add the tempering to the stew.

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The post Kerala Mutton Stew, Mutton Ishtu, How to make Mutton Stew appeared first on Kannamma Cooks.

Recipe for chettinad style Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe made with homemade masala. Recipe with step by step pictures.

This is a simple everyday recipe that goes well with rice or rotis or can be even had just as is. The flavour of pepper is what makes this dish come alive.

For the masala
We will first make a home made masala powder. Get all the spices ready. The masala powder has poppy seeds (khus khus). If khus khus is not available in a place where you live, you can substitute with a little dry coconut or even skip it.

Dry roast all the masala ingredients on a low flame for 3-4 minutes. The spices will turn very aromatic and will change color to slightly golden / brown. Set aside to cool.

Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.

In the mean time, cut the cauliflower into florets. If you live in India, the cauliflower we get in the market almost always has a few green worms. So wash them well in water and let it soak in a bowl filled with water mixed with a tablespoon of turmeric and couple of tablespoon of salt. Soak the cauliflower for 15 minutes. Strain the cauliflower and set aside. This will remove the worms.

Crush the garlic in a mortar and pestle. Set aside.

Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.

Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.

Once the tomatoes are cooked, add in the masala powder. Mix well to combine.

Add in the cauliflower and half a cup of water. Cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked after 10 minutes.

Switch off the flame and garnish with coriander leaves.

Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe for chettinad style Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe made with homemade masala. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 3-4 servings

Ingredients

For the Masala

• 2 sprigs curry leaves
• 2 teaspoon fennel seeds
• 2 tablespoon khus khus (white poppy seeds)
• 2 teaspoon black pepper
• ½ inch piece cinnamon
• ½ of a star anise

For the perattal

• 500 grams cauliflower
• ½ cup water
• 1 tablespoon sesame oil (Indian gingely oil)
• ½ teaspoon cumin seeds
• 10 cloves garlic
• 1 onion, sliced
• 1 teaspoon salt
• 2 tomatoes, chopped
• 2 sprigs coriander leaves, chopped

Instructions

1. Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool.Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
2. Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
3. Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
4. Once the tomatoes are cooked, add in the masala powder. Mix well to combine.
5. Add in the cauliflower and half a cup of water. Cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked after 10 minutes.
6. Switch off the flame and garnish with coriander leaves.

3.5.3251

The post Cauliflower Milagu Pirattal, Cauliflower Pepper Fry Recipe appeared first on Kannamma Cooks.

Recipe for mutton elumbu rasam. Mutton broth simmered to a thick soup with home made masala powder. Very comforting recipe for cold and nasal congestion. மட்டன் எலும்பு ரசம்

Mutton rasam is a very simple and very comforting recipe served when someone in the family is down with cold or a nasal congestion. Its usually served as a soup or mixed with rice and served as rasam rice. The natural antihistamine in the kitchen!

Here is how to do it.

Prep Work
For this recipe, we need to make a spice powder. This spice powder is the main ingredient that flavors the mutton rasam. We will be dry roasting all the ingredients and the grind it to a powder. Take a pan and add in all the ingredients listed under spice powder. Dry roast all the ingredients on a low flame for 3-4 minutes. The spices will turn very aromatic and will change color to slightly golden / brown. Set aside to cool.

Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.

Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker.

Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam
Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.

Add in the tomatoes and the salt. Remember that we already cooked the mutton bones with salt. So be cautious not to over salt the rasam.

Cook the tomatoes till its soft and cooked down. Add in the spice powder and saute for a few seconds. Do not saute for a long time after adding the spice powder. The spice powder may burn.

Add in the cooked mutton along with the water.

Simmer for five minutes. Add in the coriander leaves and remove from heat.

Serve the rasam as a first course as soup or as a main course mixed with rice.

Mutton Elumbu Rasam, Mutton Bone Soup Recipe

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Recipe for mutton elumbu rasam. Mutton broth simmered to a thick soup with home made masala powder. Very comforting recipe for cold and nasal congestion.

Author: Kannamma - Suguna Vinodh

Recipe type: soup

Cuisine: Tamilnadu

Serves: 3-4 servings

Ingredients

For the spice powder

• ½ teaspoon black pepper
• ½ teaspoon cumin seeds
• ½ teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 2 dried red chillies

Cooking the mutton stock

• 250 grams mutton bones
• 4 cups water
• ½ teaspoon salt
• ½ teaspoon turmeric powder

For tempering the rasam

• 2 teaspoon Indian sesame oil (gingely oil)
• 5 cloves garlic, chopped
• 10 small onions (shallots), chopped
• 2 sprigs curry leaves
• 1 country tomato
• ½ teapsoon salt
• 2 sprigs coriander leaves

Instructions

Prep work

1. Dry roast all the ingredients on a low flame for 3-4 minutes. Set aside to cool. Once the masalas are cool, grind to a fine powder in a heavy duty mixie. Set aside.
2. Boil the mutton bones with turmeric, salt and water for 20 minutes in a pressure cooker. Switch off the flame and let the pressure from the cooker release naturally. Set aside.

Tempering the mutton rasam

1. Heat sesame oil in a pan and add in the chopped garlic, shallots (small onions) and curry leaves. Saute till the onions are soft.
2. Add in the tomatoes and the salt. Cook the tomatoes till its soft and cooked down.
3. Add in the spiced powder and saute for a few seconds.
4. Add in the cooked mutton along with the water.
5. Simmer for five minutes. Add in the coriander leaves and remove from heat.
6. Serve the rasam as a first course as soup or as a main course mixed with rice.

3.5.3251

The post Mutton Elumbu Rasam, Mutton Bone Soup Recipe appeared first on Kannamma Cooks.

One pot tarkari palav / vegetable pulao recipe using veggies and home made masala. Perfect recipe for lunch box and can be made in under 30 minutes. Suitable for lunchbox.

In Karnataka, the vegetable pulao – tarkari palav is made slightly differently. A green paste made with herbs and spices is ground and added which adds a very subtle aroma and flavor to the pulao. This is a very easy recipe to put together. Usually sona masuri rice is used for this recipe as opposed to basmati or jeera rice. Any variety of raw rice will work for this recipe.

For the tarkari palav masala
This is the key step to making vegetable palav. This masala is what makes this recipe very different.

Grind all the ingredients listed under tarkari palav masala to a smooth paste. Add half a cup of water while grinding. Set aside.
Note: If you need a very spicy palav, add more green chillies while grinding. I have added three chillies today and that was enough.

For making the palav
First soak the rice in water for 30 minutes. I have used sona masuri rice today. Any raw rice variety will work for this recipe.

We will need the following spices.

Heat oil in a pressure pan and add in the spices. Saute for a few seconds. Add in the sliced onion and saute for 2-3 minutes.

Once the onions are soft, add in the chopped tomatoes, curry leaves and peanuts. Peanuts is optional but it adds a nice texture and bite to the palav.

Saute for a few minutes.

Once the tomatoes are cooked and soft, add in the ground masala and mix well. Saute for a couple of minutes.

Now add in the veggies. I have used carrots, cauliflower and green peas today. You can use whatever veggie you have in your fridge. Beans, knol khol, potato all work well in this recipe.
Note: If using dried green peas, soak the peas over nite and add it.

Add in the salt and the water. For every cup of rice we use, we will add two cups of water.

Once the water is boiling, add in the soaked and drained rice and let the mixture come to a boil. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.

Vegetable palav is ready. Serve hot with kurma and yogurt.
Note: At the end, one can add fried bread croutons and that also adds a nice taste and texture to the palav. Just fry couple of pieces of chopped bread in ghee and mix it before serving the palav.

Vegetable Palav, Karnataka style tarkari palav recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

One pot tarkari palav / vegetable pulao recipe using veggies and home made masala. Perfect recipe for lunch box and can be made in under 30 minutes. Suitable for lunchbox.

Author: Kannamma - Suguna Vinodh

Serves: 3 servings

Ingredients

Tarkari palav masala

• 4 sprigs coriander leaves
• 4 sprigs mint leaves
• ¼ cup fresh shredded coconut
• 6 cloves garlic
• ½ inch piece ginger
• ½ an onion (1/4 cup)
• 3 green chillies
• ½ cup water

For the palav

• 3 tablespoon peanut oil
• 2 bay leaf
• 1 cardamom
• 1 clove
• 1 inch piece cinnamon
• 1 star anise
• ½ an onion (1/4 cup), sliced
• 1 tomato, chopped
• 2 sprigs curry leaves
• 2 tablespoon peanuts
• 2 cups veggies (green peas, cauliflower, carrots, potatoes, beans etc...)
• 1 teaspoon salt
• 1 cup sona masuri rice
• 2 cups water

Instructions

1. Soak the rice in water for 30 minutes.
2. Grind all the ingredients listed under tarkari palav masala to a smooth paste. Add half a cup of water while grinding. Set aside.
3. Heat oil in a pressure pan and add in the spices. Saute for a few seconds. Add in the sliced onion and saute for 2-3 minutes.
4. Once the onions are soft, add in the chopped tomatoes, curry leaves and peanuts. Saute for a few minutes.
5. Once the tomatoes are cooked and soft, add in the ground masala and mix well. Saute for a couple of minutes.
6. Now add in the veggies. Add in the salt and the water.
7. Once the water is boiling, add in the soaked and drained rice and let the mixture come to a boil. Once the mixture boils, cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
8. Vegetable palav is ready. Serve hot with kurma and yogurt.

3.5.3251

The post Vegetable Palav, Karnataka style tarkari palav recipe appeared first on Kannamma Cooks.

Recipe for a simple Capsicum Pepper Fry, Kudaimilagai Milagu Kari. Perfect accompaniment with roti, chapati or rice. Recipe with step by step pictures.

This recipe is a very simple everyday dish that can be put together in under 15-20 minutes and spiced mainly with black pepper. The flavor of black pepper along with capsicum is what makes this dish come alive. Its a very healthy stir-fry. So try it at home.

A note on Pepper:
Black Pepper is a very important ingredient in Tamil cuisine. The history on pepper is pretty amazing. Pepper is called as milagu மிளகு and red chillies are called as milagai மிளகாய். Until the 15th century, the south had black pepper only. Pepper was a very important part of foreign trade and used extensively as medicine. It was often referred to as black gold and was used as a commodity money / barter. When the chillies were introduced then, they did not know what to call them. So they called it milagai – milagu maadiri – milaguvai nenuchukonga (literally meaning “just like black pepper”). So that’s how the the word milagai for chillies came into being.
There is one more thing! We always say vegetables as KaiKari. Pepper was also called as Karunkari. It just means black. Vegetables was always cooked with kari (pepper). Even today we say “kaikari samachaacha” – which means “have you cooked vegetables today?”. Sadly the kari part does not refer to black pepper anymore. As meat dishes were always prepared with pepper, the word kari started referring to meat and kari these days means meat…..
Source: அறியப்படாத தமிழகம் – தொ. பரமசிவன் #blackgold #pepper #blackpepper

Here is how to do a very simple Capsicum Pepper Fry.
Heat coconut oil or gingely oil (Indian sesame oil) in a pan and add in the cumin seeds and few cloves of garlic.

Add in the sliced onions. Saute for 3-4 minutes until the onions are soft.

Add in the sliced capsicum and saute for 3-4 minutes. I like the capsicum to have a crunch. So I do not cook for long. Cook until the texture that you like. One can also use colored variety like red or yellow capsicum and that works well too in this recipe!

Add in a lot of black pepper and salt. The aroma and flavour of fresh cracked black pepper is divine. Try to use freshly cracked black pepper if possible.
Note: I do not like to add salt at the beginning of cooking for this recipe (I usually add in the beginning) as the veggies become soft and loses its crunch. So for this recipe, always add salt at the end of cooking.

Add in the spring onions and mix well. Remove from heat. Serve hot!

Capsicum Pepper Fry, Kudaimilagai Milagu Kari

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Recipe for a simple Capsicum Pepper Fry, Kudaimilagai Milagu Kari. Perfect accompaniment with roti, chapati or rice. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: side dish

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

• 2 tablespoon coconut oil or Indian gingely oil
• ½ teaspoon cumin seeds
• 5-6 cloves garlic
• 2 onions, sliced (about 1 cup)
• 3 capsicum, sliced (about 2.5 cups)
• 1 tablespoon black pepper
• ¾ teaspoon salt
• ⅓ cup spring onions, chopped

Instructions

1. Heat coconut oil or gingely oil (Indian sesame oil) in a pan and add in the cumin seeds and few cloves of garlic.
2. Add in the sliced onions. Saute for 3-4 minutes until the onions are soft.
3. Add in the sliced capsicum and saute for 3-4 minutes.
4. Add in black pepper and salt.
5. Add in the spring onions and mix well. Remove from heat. Serve hot!

3.5.3251

The post Capsicum Pepper Fry, Kudaimilagai Milagu Kari appeared first on Kannamma Cooks.

Barley rice is now a popular ingredient in most kitchens. As people shift to eating whole grains, this is one of the options that they have. If you check today’s cocina latinoamericanas, you are likely to find a dish that contains barley rice.
It is important to mention that it is available in two different forms. Pearl barley is polished to remove some parts in the attempt to increase its shelf life. On the other hand, hulled barley is considered to be the whole grain and the healthiest of the two. It has all the parts intact apart from the hard layer, which is inedible. Commonly, both types can be prepared in various ways.

Cooking Barley by boiling in Water
It is the traditional way of preparing barley and has been in use since long ago. Usually, water is used, but some people will simmer it in stock for more flavor. The cuisine experts recommend 60 minutes for pearl barley while the hulled one will take between 1 to 2 hours. It is as simple as combining water and barley, bringing it to a boiling point and then simmering.
As this happens, check the water levels and add more when necessary. Simmering will evaporate the water and can lead to sticking or burning. Simmered barley can be served plain with stews and accompaniments. However, there are other interesting ways of preparing barley rice especially for those who are creative in the kitchen.

Baked Barley
If you love baking, then this is an option that you have. You can either bake it from scratch to come out as fluffy rice or bake it with vegetables after it has already been simmered. Either way, you will need to put it into a glass baking dish or tray and add other ingredients in preparation for baking.
Prior to baking, ensure that your oven is preheated to 150 degrees Celsius. Cover the baking tray with a lid or foil to lock in all the flavors. Bake for 60 to 90 minutes before serving. If the barley has been simmered before, you can use garlic, onions, asparagus and mushrooms as the baking accompaniments. In this case, 30 minutes will be enough to give you a fluffy barley dish with all the flavors included.

Barley Soup
Both hulled and pearl barley can make interesting soup dishes. It is a nutritious appetizer as well as a healthy dish for the sick. Barley soups usually include vegetables like celery, onions, mushrooms and many others to add both flavor and nutritional value. Surprisingly, the soup has become a favorite for many people.
To prepare the dish, you need to simmer barley until it is soft. Make it as fluffy as possible for the best results. Separately, fry the onions in butter and add the other vegetables as you stir them for a few minutes. Next, add water and bring it to boiling point. For the best results, you can use either meat or vegetable stock. Then, add barley rice and cook for 15 minutes.
Barley is an ingredient you need to consider as a healthy option. People who are trying to lose weight can also benefit from barley.

The post Kitchen Tips: How to Cook Barley Rice appeared first on Kannamma Cooks.

Recipe for Beetroot thogayal / பீட்ரூட் துவையல் for rice. Recipe with step by step pictures.

Shred the beetroot and set aside. I have not peeled the skin of the beetroot as it grew in our farm. You may peel the skin if need be. The beets cook really fast if shredded rather than chopped.

Heat oil in a pan and add in the chana dal and the red chillies. Saute on a low flame till the chana dal is well cooked. Cooking the lentils on a high flame will burn the lentils before they get cooked.

Red chillies cook very fast. Once the chillies are plump and becoming brown, remove from the pan and set aside on a plate to cool. Continuing to cook the red chillies along with the chana dal will spoil the flavour of the chillies. Saute the chana dal till its golden brown.

Once the chana dal is brown, add in the asafoetida, tamarind and the garlic. Garlic adds a nice flavour to the thogayal. Add in the shredded beetroot and saute briefly for two to three minutes.

Lastly add in the salt and fresh shredded coconut. Add back the fried red chillies to the pan. Do not fry for long after adding the coconut. Remove from heat and let the mixture cool a bit.

Once the mixture is warm, grind the thogayal in a mixie to a fine paste. Add upto quarter cup of water while grinding.

Beetroot thogayal tastes best eaten with rice.

Beetroot Thogayal Recipe, Beetroot Thuvaiyal Recipe

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Recipe for beetroot thogayal / beetroot thuvaiyal. perfect accompaniment with rice.

Author: Kannamma - Suguna Vinodh

Recipe type: chutney

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 250 grams beetroot, shredded
• 2 teaspoon coconut oil
• ¼ cup chana dal
• 3 dried red chillies
• a pinch of asafoetida
• 6 cloves garlic
• 1 teaspoon tamarind
• ½ teaspoon salt
• ¼ cup fresh shredded coconut
• ¼ cup water

Instructions

1. Shred the beetroot and set aside.
2. Heat oil in a pan and add in the chana dal and the red chillies. Saute on a low flame till the chana dal is well cooked. Once the red chillies are cooked, remove the red chillies from the pan and set aside. Continue to cook the chana dal till golden.
3. Once the chana dal is brown, add in the asafoetida, tamarind and the garlic. Add in the shredded beetroot and saute briefly for two to three minutes.
4. Lastly add in the salt and fresh shredded coconut. Add back the fried red chillies to the pan. Do not fry for long after adding the coconut. Remove from heat and let the mixture cool a bit.
5. Once the mixture is warm, grind the thogayal in a mixie to a fine paste. Add upto quarter cup of water while grinding.

3.5.3251

The post Beetroot Thogayal Recipe, Beetroot Thuvaiyal Recipe appeared first on Kannamma Cooks.

Simple Mutton Kuzhambu recipe. Spicy Mutton curry for rice recipe made in a pressure cooker. Perfect for weekday dinners. Recipe with step by step pictures. Mutton Kuzhambu – Kuzhambu is a curry and pronounced as (koo-lum-boo) in Tamil.

(30th August 2018)
Hi friends,
I have not been very active over the internet for the past couple of months. My joint pain in the right hand has been really bad that I am unable to type on the keyboard. It has been so severe that my daily life has been affected due to this. I have not replied to a lot of your comments here and in other social media platforms. I am really sorry about that. Many of you have had doubts regarding the recipes you were doing and I have tried to clear it as much as possible. But many are still pending and I am so sorry for not replying on time / not replying at all. Hope you all will understand. I am under medication and things are slowly improving. Thank you all so much for all the mails asking me about my absence. It means a lot to me. Thank you all so so much.

Here is a simple mutton curry recipe that can be made in a pressure cooker and it goes well perfectly with rice. Here is how to do it.
Note: If you are looking for a similar chicken curry recipe, do check this recipe.

First we will make a raw masala paste.
Here is what you will need.

Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind. The masala has white poppy seeds and this ingredient is banned in the middle east. If you cannot source poppy seeds, just omit it or add a little cashew nut instead. Make sure to grind all the ingredients to a smooth paste. Many of you have asked about the mixie i have. I have a panasonic mixie and very happy about it. Here is the link for the panasonic mixie.

Take a pan and add in the oil. When the oil is hot, add in the sliced onions. Add in the curry leaves and whole green chillies. I kept it whole as I don’t want the spice to go high. Green chillies impart a nice flavour to the curry. If you like a really spicy curry, you can cut up a couple of green chillies and can keep the rest whole.

Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.

Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder.

Saute for a few seconds.

Add in the ground paste. Add half cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Do not waste the precious delicious masala. Saute for 4-5 minutes until the raw smell of the masala is gone.

Add in the cleaned, washed mutton pieces to the pan. I always use mutton with the bone as bone is where all the flavor is. The bone broth is very healthy too.

Add in two cups of water. Let it come to a boil. Once its boiling, check for seasoning and adjust salt or spice accordingly at this stage.

Cover the pan with a pressure cooker lid and reduce the flame to the lowest possible. Remember: Reduce the flame to sim. Cooking at a high heat will burn the curry at the bottom. So caution on that. Allow the curry to cook for 30-35 minutes. Ignore the number of whistles. Slow cooking the mutton brings out all the flavour. After the said time, remove the pressure cooker from heat and allow the pressure to settle on its own. After opening the cooker, if the curry is watery, simmer the curry to desired consistency.

Mutton curry is ready. Serve hot with rice. One of the simplest but a super duper week day curry you can make for your family.

5.0 from 2 reviews

Mutton Kuzhambu for Rice, Mutton Curry for Rice

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Simple Mutton Kuzhambu recipe. Spicy Mutton curry for rice recipe made in a pressure cooker. Perfect for weekday dinners. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Curry

Cuisine: South Indian

Serves: 4 servings

Ingredients

For the raw masala paste

• ⅓ cup fresh shredded coconut
• 2 tablespoon white poppy seeds (khus khus)
• 1 inch piece ginger
• 10 cloves garlic
• 15 small onions (Indian shallots)
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoon black pepper
• 1 inch cinnamon
• 2 cloves
• 1 cup water to grind

Other ingredients

• 500 grams mutton with bone
• 2 tablespoon peanut oil
• 2 onions, sliced
• 3 sprigs curry leaves
• 5 green chillies (keep whole)
• 2 tomatoes, chopped
• 1.5 teaspoon salt
• ½ teaspoon turmeric powder
• 1.5 teaspoon red chilli powder
• 2.5 to 3 cups water to cook

Instructions

1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind.
2. Take a pan and add in the oil. When the oil is hot, add in the sliced onions. Add in the curry leaves and whole green chillies.
3. Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.
4. Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder. Saute for a few seconds.
5. Add in the ground paste. Add half cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
6. Add in the cleaned, washed mutton pieces to the pan.
7. Add in two cups of water. Let it come to a boil. Once its boiling, check for seasoning and adjust salt or spice accordingly at this stage.
8. Cover the pan with a pressure cooker lid and reduce the flame to the lowest possible. Remember: Reduce the flame to sim. Allow the curry to cook for 30-35 minutes. Ignore the number of whistles. Slow cooking the mutton brings out all the flavour. After the said time, remove the pressure cooker from heat and allow the pressure to settle on its own.
9. Mutton curry is ready. Serve hot with rice.

3.5.3251

The post Mutton Kuzhambu for Rice, Mutton Curry for Rice appeared first on Kannamma Cooks.