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Grandma's Green Chilli Mutton Kurma

Feb-26-2018
Jayanthy Asokan
30 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Grandma's Green Chilli Mutton Kurma RECIPE

Grandma's Green Chilli Mutton Kurma is a humble try of making in an authentic way of cooking in a mud pot.Green chillies are fried with other masalas. Coconut is ground with fried dhania and mixed to the meat. No readymade masala powders are added. Every single ingredient is ground in a traditional way of grinding in a grinding stone. This enhance the real flavor of the dish. Mud pot cooking has it's own special taste.All together an authentic traditional Grandma's Green Chilli Mutton Kurma is prepared.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 5

  1. Mutton (goat meat) 1/2kg
  2. Onion 2
  3. Tomato 3
  4. Oil 3 tablespoon
  5. Tumeric powder 1/4 teaspoon
  6. Salt to taste
  7. Curry leaves 2 sprigs
  8. Coriander leaves 1 fistful
  9. Masala to grind
  10. Fried green chillies 7
  11. Ginger an inch
  12. Garlic 5 cloves
  13. Cloves 4
  14. Cinnamon an inch
  15. Fennel seed 1 teaspoon
  16. Onion 1/2 chopped
  17. Coconut shredded 1 cup
  18. Fried dhania 3 tablespoon
  19. Water 5 cups

Instructions

  1. INGREDIENTS FOR GRINDING GRANDMA'S GREEN CHILLIES MUTTON KURMA
  2. HEAT ONE TEASPOON OF OIL IN A WOK AND FRY GREEN CHILLIES SEPARATELY.
  3. SPICES, ONION AND FRIED CHILLIES ARE READY TO GRIND.
  4. GRIND GREEN CHILLIES, FENNEL SEEDS, CLOVES AND CINNAMON FIRST.
  5. GRIND TILL FINE PASTE.
  6. ADD ONION, GINGER AND GARLIC AND GRIND.
  7. GRIND TILL IT'S FINE PASTE AND KEEP IT ASIDE.
  8. GRIND SHREDDED COCONUT. WHEN IT'S COARSELY GROUND FRY DHANIA SEED.
  9. HEAT OIL IN SMALL WOK AND FRY DHANIA TILL IT IS EVENLY ROASTED.
  10. ADD FRIED DHANIA TO THE COCONUT AND GRIND TILL FINE PASTE.
  11. COCONUT DHANIA PASTE IS READY.
  12. HEAT OIL IN A MUD POT. THIS IS HOW MY GRANDMA USED TO COOK ANY DISHES THOSE DAYS. ESPECIALLY NON VEG
  13. ADD CHOPPED ONION AND SAUTE.
  14. SAUTE TILL ONIONS ARE TRANSPARENT. ADD GROUNDED CHILLI MASALAS FIRST.
  15. FRY TILL RAW SMELL DISAPPEAR AND ONION STARTS TO FLOAT ABOVE.
  16. ADD CHOPPED TOMATOES.
  17. SAUTE TILL IT COMBINES WELL AND MUSHY.
  18. ADD HALF KG MEAT(GOAT KID(TENDER ONES).
  19. ADD TURMERIC POWDER AND SALT TO TASTE. MIX WELL.
  20. MIX WELL TILL MEAT TURNS PALE.
  21. ADD FOUR CUPS OF WATER AND LET IT COOK.
  22. COVER WITH A MUD COVER PLATE AND COOK FOR 30 MINUTES ON LOW FLAME.
  23. WHEN IT STARTS TO BOIL STIR OCCASIONALLY.
  24. MUTTON IS WELL COOKED.
  25. ADD COCONUT AND DHANIA PASTE AND MIX WELL BY ADD LITTLE WATER.
  26. WHEN IT'S DONE ADD CURRY LEAVES AND CORIANDER LEAVES.
  27. YUMMY TASTY GRANDMA'S GREEN CHILLI MUTTON KURMA IS READY IN AN AUTHENTIC WAY OF PREPARING IN MUD POT
  28. IT GOES WELL WITH ALL RICE AND ROTIS.
  29. THOSE DAYS JUST PLAIN RICE WITH THIS KURMA IS A HEAVENLY DELICACY FOR SPECIAL OCCASIONS.
  30. IT'S A SMALL TRY OF MY GRANDMA'S RECIPE.HAPPY I DID LITTLE JUSTICE TO HER.

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