vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Amma Curry

amma Curry
CASHEWNUT WHITE GRAVY WITH FISH CURRY

Cashewnut White Gravy With Fish Curry

This fish curry in a thick, delicate yet spicy gravy laced with the aroma of cashew nuts ...

Kheema with coconut curry

Kheema With Coconut Curry

Kheema with coconut curry is an amazing dish, flavourful and deliciously made with minced...

Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry

Ash Gourd Pumpkin Coconut Stew Kerala Olan Curry

Kerala Olan curry or Ash Gourd Pumpkin Coconut Stew is made with ash gourd mildly spiced ...

Bomblachi Kalvan - Bombay Duck Fish

Bomblachi Kalvan - Bombay Duck Fish

Fresh Bombay duck fish cooked in a tangy tamarind and tomato based spicy sauce. ...

CHIMICHURI CHICKEN STRIPS

Chimichuri Chicken Strips

This is a South American recipe. It is quick, yummy, perfect, easy weeknight dinner recip...

Fat Free Aloo Gobi Matar - Be Fit Be Cool AAPI

Fat Free Aloo Gobi Matar - Be Fit Be Cool Aapi

Potatoes cauliflower green peas curry with tomato gravy with minimal oil is used. Serve h...

Amma Curry Recipe, How To Make Amma Curry Recipe

A simple dish made in a jiffy for your quick lunch or dinner meals either for lunch box or after a tiring day.

About Recipe

How to make amma Curry

(1 ratings)
1 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
amma Curry
Author : Vahchef
Main Ingredient : Onions
Servings : 6 persons
Published date : November 02, 2016


Ingredients used in amma Curry
• Ordinary jeera - 1/2 numbers.
• Mutton - 1000 grams.
• Cocunut - 1 numbers.
• Coriander seeds - 150 grams.
• Red chillies - 50 grams.
• Fenugreek - 1/2 teaspoons.
• Button onions/sambar onions - 200 grams.
• Cooking oil - 2 tablespoons.
• Saunf/sahijira - 1 teaspoons.
• Turmeric powder - 1 teaspoons.
Method:
  1. Fry coriander and red chillies till they turn dark brown. Ensure you don't burn them by constantly stirring. Fry saunf and jeera separately, powder and keep.
  2. Scrape coconut, take the first milk of minimum two cups. And two cups of second milk. Powder the fried coriander and red chillies.
  3. Heat oil and put the fenugreek and chopped sambar onions. fry them well till onions turn to gold.
  4. Add coriander and red chilli powder to the onions. To this add meat cut into cubes. Add salt to taste turmeric powder and cook in second milk.
  5. Once meat is cooked add the thick milk and let it simmer till it thickens.
  6. Then sprinkle saunf and jeera powder.
  7. The curry should be thick and garnish with fried finely chopped small potatoes and coconut pieces.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Sat May 28 2011

Post is not at all clear

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter