MUTTON KURUMA

MUTTON KURUMA

                                                        
           One of my favourites which is a special receipe of my mother.This is a very good example of how small variations in cooking process with usual receipes can bring a great change in taste.The taste will be extremely delicious....You definitely need to add more of chilli and coriander powder for enjoying a splendid taste...





INGREDIENTS
MUTTON-1/2 kg
Onion-1 small
Tomato-1 big
green chillies-2
ginger-garlic paste-2 tablespoon
chilli powder-5 to 6 teaspoon(depends on your spicyness)
coriander powder-5 to 6 teaspoon(depends on your spicyness)
turmeric powder-1 teaspoon
salt - to taste
oil-4 tablespoon

for masala paste
grated coconut/chopped-1/2 shell (small coconut)
green chilli-2
whole cashews - 4
pottukadalai-2 teaspoon
kaskas-2 tablespoon
one small onion chopped
fennel seeds-1 teaspoon

Seasoning
Clove-2
Cinnamon-2
brinji leaf-1 crushed
fennel seeds-1 teaspoon
Elaichi-1
ginger-1 small piece crushed
curry leaves-few

THE PICS

Seaasoning

Add onions,curryleaves

After onion change colour add tomato,ginger-garlic paste mix it

After getting flavour ,add mutton and mix

After mutton oozes water add masala in STEP1

After 2 minutes add coconut paste close the cooker 

KURUMA IS READY...........

Step1
      Grind the chilli powder and coriander powder in a mixer grinder with water , and make it as onecup of pouring consistency.keep aside.

Step2
      Soak the cashew and kaskas in hot water for 10 minutes , grind it with rest of the ingredients referred in For masala paste in to a very smooth paste by adding little tablesalt so that it forms a smooth binding paste.

Step3
      Pour oil in a pan/cooker add items given for seasoning.let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes add little salt so that it smashes well and binds with onion together as a paste like consistency...Now add ginger-garlic paste and mix it 2-3 minutes in low flame until you get masala flavour.now add the mutton and cook for few minutes , till it  leaves some water. As the water oozes out it means chicken is cooked now, add coriander and chilli powderpaste referred in step1 and turmeric powder allow it to boil for five minutes in low flame.Now add the grounded coconut paste and close the pan/cooker.In cooker 3-4 steams will do for a good mutton..Switch off the stove serve mutton kuruma with rice/tiffen items..

Tips
     This gravy should not be too thick / too watery for good taste.A bit thin will be good.
     Blend the onions and chopped tomatoes with little salt so that it smashes well and binds with onion as a paste like consistency.This gives  good consistency and will not seperate water at the edges of kuruma after cooking.
    And the masala in step1 should be added after some water oozes out from mutton while you saute.