This is a lip smacking mutton gravy with Radish and full of South Indian flavors. It goes well with steamed rice, idli, dosa and appam.
Try this spicy, mouthwatering gravy for this Sunday!
Small onion - 10 (slit it into two pieces)
Tomato - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - 1½ to 2 tsp
Corriander powder - 4 tsp
To Grind:
Pepper - ½ tsp
Cumin seeds - ¼ tsp
Saunf - ½ tsp
Ginger - 1' piece
Garlic - 5 to 6 cloves
For Coconut paste:
Coconut - ¼ cup
For Seasoning:
Cinnamon -1
Cloves - 3 or 4
Cardmom - 2
Curry leaves - 1 sprig
Oil - 2 tbsp
Directions:
Wash and peel the skin of the radish; cut into cubes. Keep aside.
Pressure cook the cubed radish using very little water for 1 whistle and switch off the gas.
(You can use the drained water from cooked radish for diluting the gravy)
Take a small pan, dry roast saunf, pepper and cumin seeds until aroma rises.
Add it in the mixer along with ginger and garlic; grind it into fine paste by adding very little water.
Heat oil in a pressure cooker, season it with cinnamon, cloves, cardamom and curry leaves.
Once it crackles, add small onions and saute till the colour changes. After that add mutton and the grounded paste.
Mean while, grind the grated coconut along with water into fine paste.
Once the pressure releases, open the lid add the cooked radish and coconut paste. Allow to boil for 2 to 3 minutes in medium flame. Switch off the gas.
Mix well and serve hot.
Note:
Adjust the spice level according to your taste.
Try this spicy, mouthwatering gravy for this Sunday!
PREP TIME
15 min
COOK TIME
TOTAL TIME
35 mins
Recipe for Radish mutton gravy
Recipe type: Main course
Cuisine: South Indian
Serves: 4 (approximately)
Ingredients:
Mutton (bone - in) - ½ kg (clean and cut into medium sized pieces)Small onion - 10 (slit it into two pieces)
Tomato - 1 (finely chopped)
Turmeric powder - ½ tsp
Red chilli powder - 1½ to 2 tsp
Corriander powder - 4 tsp
To Grind:
Pepper - ½ tsp
Cumin seeds - ¼ tsp
Saunf - ½ tsp
Ginger - 1' piece
Garlic - 5 to 6 cloves
For Coconut paste:
Coconut - ¼ cup
For Seasoning:
Cinnamon -1
Cloves - 3 or 4
Cardmom - 2
Curry leaves - 1 sprig
Oil - 2 tbsp
Directions:
Wash and peel the skin of the radish; cut into cubes. Keep aside.
Pressure cook the cubed radish using very little water for 1 whistle and switch off the gas.
(You can use the drained water from cooked radish for diluting the gravy)
Take a small pan, dry roast saunf, pepper and cumin seeds until aroma rises.
Add it in the mixer along with ginger and garlic; grind it into fine paste by adding very little water.
Heat oil in a pressure cooker, season it with cinnamon, cloves, cardamom and curry leaves.
Once it crackles, add small onions and saute till the colour changes. After that add mutton and the grounded paste.
Sauté well; add spice powders and chopped tomatoes. In this stage you need to stir well till the masala coats over the mutton pieces.
Add water and salt; mix well.
When the water starts boiling, close the cooker with the lid and pressure cook for 3 to 4 whistle, simmer for 10 minutes and switch off the gas.
When you open the lid you can feel the mutton becomes soft and see the oil separated.
Note:
Adjust the spice level according to your taste.
Interesting recipe Poornima after long I am visiting your site and you never cease to impress my tastebuds :) awesome recipe although never tried it before. Definitely will try this someday
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