A slight punch of this tangy based gravy is perfect to have with any biryani to relish th...

This dish is traditionally known as Kalonji Barvan Baingan. Kalonji/Nigella is a dark and...

Sufyani Murg Dahi Aloo is one of the rich recipes which have mughlai cuisine influence. I...

Chicken rasmalai, a very interesting and easy to fix recipe, you just need to mince chic...

Drumstick and bitter melon curry is a Karela bhurji is a unique combination of bitter me...

Eggs in Spicy Chettinad Masala is an exotic dish made with some freshly roasted aromatic ...

Kheema Mutti With Ulavacharu Recipe, Kilthi Sabji, How To Make Kheema Mutti With Ulavacharu Recipe

Name: Kheema Mutti With Ulavacharu
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4

Kheema mutti is an excellent gravy curry item made with lamb meat, mince and spices combined together and made into balls.

About Recipe

Ulavalu koora, Kollu Kuzhambu, Kulthi kalai torkari

(2 ratings)

2 reviews so far

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Horse Gram

Servings : 4 persons
Published date : August 30, 2018

Ingredients used in Kheema Mutti With Ulavacharu
• Horsegram - 1 cup.
• Mutton - 300 grams.
• Red chili powder - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Garam masala - 1/2 tea spoon.
• Salt - to taste.
• Mint leaves - 1/4 bunch.
• Oil - 5 tablespoons.
• Garlic - 5 clove.
• Red chillies - 2 numbers.
• Green chillies - 4 numbers.
• Onions - 1 number.
• Curry leaves - 1 spring.
• Ginger garlic paste - 1/2 tea spoon.
• Tamarind juice - 1 cup.
• Water - as required.
• Chana dal(soaked) - 2 tablespoons.
Method:
Boil horsegram for 30 -40 minutes. Blend mutton with fat into mince. In a mixie jar blend chana dal into coarse paste and add mutton and blend again, later transfer into a bowl. To it add red chili powder, 1 pinch turmeric powder, garam masala, salt, mint leaves and mix nicely, later make small balls and shallow fry in oil. Once balls are fried transfer into a plate. In the same oil add garlic, red chillies, green chillies, onions and saute it. Once garlic is coloured add curry leaves, salt, ginger garlic paste, turmeric powder, horse gram boiled water along with mashed horsegram, tamarind juice, little garam masala and mix nicely for 8-10 minutes with lid on it. Add balls and simmer it for 5 minutes. Now kheema mutti with ulavacharu is ready to serve with rice.