Palkar Mutton Ounty (Mutton Gravy)
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Author ashok.seluka Yield No Value
Published Nov 19, 2008 Cooking Time 30 Minutes
Recipe Type Non Veg-Main Preparation Time 10 Minutes
Ingredient Lamb Standing Time 30 Minutes
Description: 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


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.
Posted Nov 19, 2008

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