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.
- Mix Coriander Powder, Turmeric Powder, Urad flour, Chilli Powder, Rice Flour and Fenugreek Powder and fry a little (for about 5-7 minutes) 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 tablespoon of the powder 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.