This is a gravy variety from a small community in Madurai called Palkar. Their variety of food is unique and can be compared as best in line with Chettinad cuisine.
Recipe of Palkar Mutton Ounty (Mutton Gravy)
Ingredient Name
Quantity
Unit
Fenugreek Powder
1
Pinch
Rice Flour
1.5
Tablespoons
Chilli Powder
1.25
Tablespoons
Urad Flour
1
Tablespoons
Turmeric Powder
1.25
Tablespoons
Coriander Powder
3
Tablespoons
Chopped Ginger
1
Tablespoons
Curry leaves
1
Bunch
Mutton
500
Grams
Tomatoes
4
Numbers
Directions
Mix Coriander Powder, Turmeric Powder, Urad flour, Chilli Powder, Rice Flour and Fenugreek Powder and fry a little (for about 5-7 mins) in a mild pre-heated pan. After cooling, use it immediately or store it in an air-tight container for later use. Now wash the mutton very well. Then in a separate vessel add 3 tbsp of the power we prepared, Curry leaves and water (750ml). Mix it well. Now crush the tomatoes (preferably using your hand) and add it to the mixture. Keep it aside. Now add the chopped ginger and the mixture to mutton and let it cook in pressure cooker for 4 whistles or until the meat is tender. Add salt to taste. Adjust the thickness according to taste. The gravy will be very mild and you can add some green chillies if you want it really hot. This gravy will taste best if the mutton has some fat attached to it and medium think. Serve it with white rice or as curry with Chapathi or pita bread.
Sign Up
Login
vahchef@vahrehvah.com
Comments on “Palkar Mutton Ounty (Mutton Gravy) ”