Nadan Mutton Curry | Kerala Style Mutton Curry | Step by Step Recipe
Nadan Mutton Curry
Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:
Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.
In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.
Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.
Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and it will take about 15 to 18 minutes over medium low flame.)
Next add chopped tomato and mix well.
Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.
Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well until combined.
Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.
NOTES
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Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:
- Mutton,cut into medium pieces-500 gms
- Turmeric powder - 1/2 tsp
- Ginger - garlic paste - 1 tsp
- Green chilies,sliced - 1 ( or according to taste)
- Shallots,sliced - 1/2 cup
- Curry leaves - 1 or 2 sprigs
- Water - as required
- Mustard seeds - 1/4 tsp
- Curry leaves - 1 or 2 sprigs
- Green chilies,sliced - 1 or 2( or according to taste)
- Ginger,julienned - 1" piece
- Garlic,sliced - 3 large cloves
- Onion ,thinly sliced - 1 cup( 1 large)
- Coconut,sliced - 2 to 3 tbsp
- Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
- Tomato,chopped - 1/4 cup( one small)
- Coconut oil - 1 tsp
- Salt - to taste
- Oil - as required
- Dry red chilies- 4 ( see notes)
- Coriander seeds -1 and 1/2 tsp
- Cinnamon - 1/2" piece
- Cumin seeds - 1/2 tsp
- Fennel seeds - 1/2 tsp
- Cloves- 2
- Black peppercorns - 1/2 to 3/4 tsp
- Adjust the amount of green chilies and black pepper according to your taste.
- Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.
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