Spicy Andhra Mutton Curry

Some months ago, when I made Mangalorean chicken curry for a charity event at work, I received many requests for repeats. One colleague, however, dropped a special request for spicy mutton curry. I promised her that I'd definitely make some for her one day.

Days turned to weeks, weeks to months and before I knew it, I was already in my final week at my current job. Now that the promise I made the other day was haunting me, I got down to making a simple but yummy Spicy Andhra Mutton Curry. 

Here's how the recipe goes:

• Mutton 500 grams

• Salt to taste 

• Turmeric powder - 1/4 tsp 

• Poppy seeds - 1 tsp

• Fennel seeds - 1/2 tsp 

• Black peppercorns - 8

• Cumin seeds - 1 tsp 

• Cinnamon - 1 inch stick 

• Cloves - 4

• Green cardamoms - 2 

• Oil - 4 tbsp

• Curry leaves 10 

• Onions chopped - 3 medium 

• Ginger-garlic paste - 1 tsp 

• Red chilli powder - 1/2 tsp 

• Black pepper powder - 2 tsp 

• Tomato chopped - 1 large 

• Fresh coriander leaves chopped (optional) - 2 tbsp

Method

Step 1

Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor. Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder. Heat oil in kadai (wok). Add curry leaves and onions. Sauté till the onions are brown. Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.

Step 2

Add tomato and mutton pieces, cook on high heat till the tomato is soft. Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.

Step 3

Add the remaining black pepper powder and stir well. Garnish with coriander leaves and serve hot.

Paniyarama with Spicy Tomato-Onion Chutney

I may have found a good way to cook good food, watch my calories and earn good karma (and make friends) in the process. Cook and feed others.

With this recently found wisdom, I decided to share my very first set of paniyaram and super-quick tomato-onion chutney that I learnt from my mom.

The chutney is spicy and goes well with Idlis, Dosas, utthappams and, of course, paniyarams. Lets start with the recipe for chutney first, shall we?

Tomato - onion Chutney

Ingredients
   1. Tomatoes -3
   2. Onions -2
   3. Red chilli Powder - 0.5 tablespoon (I used Tikhalal; adjust spice as per taste and variety of chilli powder used. It is recommended that you keep spicy level up since tomato and lemon will balance the heat well at the end.)
   Optional: Mint or Coriander leaves - few or 1 tbsp finely chopped (I didn't use either this time)
   4. Oil - 2 tsp + 1 tbsp
   5. salt - 1/4 tsp or as per taste

   For the seasoning
   1. Mustard seeds - 1 tsp
   2. Optional:  Urad dal - 1/2 tsp (I didn't use it this time since I wasn't looking for the crunch)
   3. Curry leaves - few tender ones
   4. Lemon - Juice of half lemon

Method

  1. Slice onions and tomatoes and keep aside

  2 . Heat 2 tsp of oil in a pan,add onions and saute until onions turn transparent.
  3. Add chilli powder and mix well with onions till it is well-coated with chilli powder. This should   take about 30 seconds. 

  4. Add tomatoes, mint/coriander leaves (if using), add salt and cook until tomatoes become slightly mushy.

  5. Allow the mixture to cool. Once it cools, grind to smooth paste
  6. Heat 1 tbsp of oil, add mustard seeds, when it splutters, add urad dal (if using) and curry leaves.
  7. add to the ground paste, add lemon juice and mix

Note -  The chutney can be refrigerated and used for up to 2 days.

Paniyaram

Ingredients

   1. Idli batter - 2 cups

   For the seasoning
   1. Oil -3 tsp
   2. Mustard seeds -1 tsp
   3. Urad dal -1/2 tsp
   4. Onion - 1
   5. Green chilli -1 finely chopped
   6. Ginger -1 inch piece - finely chopped
   7. Curry leaves - few tender ones
   8. Coriander leaves - few finely chopped
   9. Salt to taste

 
Method 

1. Heat 2 tsp of oil in a pan, add mustard seeds, when it splutters, add urad dal. When dal turns golden brown, add finely chopped onions, ginger, green chilli and curry leaves.

2. Saute till onions turn pink, add needed salt and coriander leaves. Let it cool a little.

3. Now mix the above with the idly batter. Our paniyaram batter is ready!

4. Heat a paniyaram pan, add 2-3 drops of oil in each hole and pour a tbsp of batter in each hole.

5. Keep the heat on medium low and close the pan. Once the edges turn golden brown, flip over the paniyaram to the other side using a stainless steel rod or spoon.

6. Cook the other side also until golden brown. Remove from pan using a rod or spoon and serve hot with the tomato-onion chutney (or any spicy chutney and/or sambhar).

Grilled Kasundi mustard chicken

Ingredients:

Chicken - 500 gms

Indian mustard sauce - 0.5 cups

Dry red chilli - 2 (crushed)

Red chilli powder - 0.5 teaspoon

Garlic - 4 large cloves (crushed)

Honey - 1 tablespoon 

Salt to taste 

Method 

Mix all ingredients and marinate at room temperature for 30 minutes.

Grill and serve hot with a drizzle of lemon juice (optional).