Let me do a mutton curry which is coconut-rich and whose meat is soft in nature. This mutton curry recipe is better to have with ghee rice, chappati, idly and dosa items. This recipe includes pre-preparation of mutton meat, Curry pre-preparation, and preparation of Mutton Curry.

Preparation Time: 15 mins	Recipe Servings: 4
Cooking Time: 35 mins	Download Recipe
Total Time: 50 mins

Ingredients for Mutton Pre-Preparation:

1. 600g boned Mutton
2. 1 tbsp Ginger Garlic Paste
3. 1/4 tsp Turmeric Powder
4. 1 tsp Red Chilly Powder
5. Salt
6. Water as needed

Ingredients for Onion Chilly Paste

1. 5 roughly chopped Onions
2. 2 Green Chilly

Ingredients for Mutton Curry

1. 3 finely chopped Onion
2. 1 finely chopped Tomato
3. 1 Green Chilly [Slit]
4. 2 cups of Coconut Milk
5. 1/2 cup of Yogurt/Curd
6. 1/4 tsp Turmeric Powder
7. 1 tsp Red Chilly Powder
8. 1 tsp Coriander Powder
9. 1 tsp Garam Masala Powder
10. 2 tsp Kashmiri Chilly Powder
11. 2.5 tsp Ginger Garlic Paste
12. Salt
13. Water as needed
14. 4 tbsp Oil

Step 1 – Meat Pre-Cook

Initially, pre-cook the mutton for 10 to 12 whistles using a pressure cooker with the ingredients listed in the first list.

Step 2 – Making Onion Chilly Paste

Secondly, grind the five onion and two green chilly as a smooth paste.

Step 3 – Curry Pre-Preparation

Take two cups of coconut milk and all the ingredients listed in the second and third lists. Exclude Oil, Kashmiri chilly powder, three onions, One green chilly and half tomato, and 2 tsp of ginger garlic paste in the third list. Mix well and dissolve all these with coconut milk.

Step 4 – Preparing Mutton Curry

Finally, take a vessel and add 4 tbsp of Oil. Turn on the flame and keep at medium heat. Add three onions, half tomato, and one green chilly. Saute it for a while and later add 2 tsp of ginger garlic paste. Do the sauting again till the raw smell goes out. Add 2 tsp of Kashmiri chilly powder and saute it for a minute.

Pour the pre-prepared mutton along with the mutton stock.

Add the dissolved coconut milk once it starts boiling. Close the lid, but not entirely, to avoid overflow. Wait for 10-15 minutes. Sprinkle some water over the sides once the Oil separates. Reduce the flame to low heat and wait for 5 minutes.

Now the mutton curry is ready to serve.

Try it yourself and share your thoughts in comment section. Follow me here and subscribe to my Youtube Channel to get weekly recipe.

It is a one-pot recipe and easy to make it. It is rich in coconut and onion. Thought the fish is baked, it sounds like a podimas. Try and enjoy it. It is tastier with a combination of rasam rice and varieties.

Preparation Time: 15 mins	Recipe Servings: 4
Cooking Time: 40 mins	Download Recipe
Total Time: 55 mins

Ingredients:

1. 250g Anchovies/Nethili Fish [deboned as well as head removed]
2. 5 finely chopped Onion
3. 1 chopped tomato
4. 2 finely chopped Green Chilly
5. 2 tbsp Coriander Leaves
6. 1/2 cup thick Tamarind Juice
7. 1/2 cup grated Coconut
8. 1/4 tsp turmeric powder
9. 5 tsp Red Chilly Powder
10. 4 tbsp Oil
11. Water as required
12. Salt

Step 1 – Pre-preparing Anchovies/Nethili Fish

Firstly, clean and wash the fish with turmeric powder and salt for 2 to 3 times with removed head and bone. Now the pre-preparation of fish without bone and head is ready!

Step 2 – Tamarind Juice

Secondly, take a small ball of tamarind and add water to make thick tamarind juice.

Step 3 – Making Fish Podimas

Thirdly, follow the following steps to prepare baked fish using Pan. Add all the ingredients listed above except oil and 2 tsp of red chilly powder. Squeeze and mix it with hand. Sprinkle a little water to it.

Add anchovies/nethili fish and mix it with hand gently. Just add oil on top of it and do not mix. Spread over the rest of the chilly powder and press with hand gently.

Turn on and keep the flame at medium heat. Start adding oil in batches once the water is absorbed partially. Cook till the oil separates and turns off the flame. It’s ready to serve!

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Do you prefer to have Drumstick at Breakfast? It may sound crazy but it is possible to have by making it as a porridge. Mainly it contains rice flour, drumstick, and prawn. Let us prepare it together.

Preparation Time: 25 mins	Recipe Servings: 6
Cooking Time: 25 mins	Download Recipe
Total Time: 50 mins

Ingredients for Dough:

1. 2.5 cups of rice flour
2. 1/2 cup of thick coconut milk
3. 1 tsp ghee
4. Salt
5. Water as required

Ingredients for Drumstick Porridge:

1. 250g drumstick [as small pieces]
2. 1 cup of thick coconut milk
3. 1 cup of thin coconut milk [Optional]
4. 6 cups of water
5. 100g prawn
6. 2 medium sliced onion
7. 3 slit green chilly
8. 1 chopped tomato
9. Coriander leaves
10. 1/2 tsp fennel seeds
11. 1/4 tsp turmeric powder
12. 4 tsp coriander powder
13. salt

Ingredients for Tempering Process:

1. 1 tsp ghee
2. 1/2 tsp fennel seeds
3. 1/2 finely chopped onion

Step 1 – Let’s prepare Dough

Make the dough smooth using the listed ingredients for Dough. Sprinkle water as required during this process.

Step 2 – Make dissolved coconut milk and small balls

Take one-third of prepared batter and dissolve in thick coconut milk.

Make the rest of the dough as small balls.

Step 3 – Prepare Porridge

Mix all the ingredients listed for porridge. Let the stuff boils.

Add the prepared balls once the drumstick cooked well. Spread over all the balls to prevent sticking with each other. Pour the dissolved coconut milk right. Keep mixing until the stuff turns into porridge. Turn off the flame.

Temper the ingredients listed in itself and add to the porridge.

Now the DRUMSTICK PUDI is ready to serve!

Do enjoy making it and subscribe to my channel for new recipes!

Is it possible to prepare chicken curry without ginger and garlic? Yes, it is, with whole spices based masala. In this recipe, there are two processes involved in which the exclusive masala is prepared initially and chicken curry later on. This Chicken Curry is tasty and would be better with Ghee Rice, Roti, and so on.

Preparation Time: 10 mins	Recipe Servings: 4
Cooking Time: 45 mins	Download Recipe
Total Time: 55 mins

Ingredients for Masala:

1. 5 finely sliced Onion
2. 2 tsp Black Pepper
3. 1 tsp Fennel Seeds
4. 1 inch-sized Cinnamon
5. 2 Cloves
6. 2 Cardamom
7. Curry Leaves
8. 1/4 cup of grated Coconut
9. 1 tsp Red Chilly Powder
10. 1 tsp Coriander Powder
11. 3 tbsp Oil

Ingredients for Chicken Curry:

1. 500g Chicken [With Bone cut into medium-sized pieces]
2. 1 tsp Mustard Seeds
3. 1 tsp Cumin Seeds
4. 1/2 tsp Turmeric Powder
5. 1 chopped Tomato
6. 2 tbsp Oil
7. Salt [based on your preference]
8. 1/4 cup of Water

Step 1 – Making exclusive masala

Firstly, let us prepare the masala based on whole spices. Add 3 tbsp of oil and heat the pan for a while. Add five sliced onion and saute well until it gets golden brown. Keep the flame at medium heat to avoid burning. Do add whole spices as per the ingredients listed for masala such as black pepper, fennel seeds, cinnamon, cloves, cardamom. Let us keep the curry leaves on this list too. Mix well all together for a minute.

Get 1/4 cup of grated coconut ready and add it. Take care of the coconut not to burn or otherwise it spoils the masala. Add red chilly and coriander powder right after the coconut is fried. Mix it for a minute and turn off the flame. Let the stuff cool down to the level when it is ready for grinding. Pour 1/4 cup of water and grind it with mixie to get as a fine paste. This masala is prepared for the next process as a fine paste, which is replacing ginger and garlic.

Step 2 – Preparing Chicken Curry

Get the cleaned chicken with turmeric powder ready, preferably the chicken is with bone and medium in size. Let us use a pressure cooker for this process. Add 2 tbsp of oil and heat the pressure cooker for a while. Add mustard seeds and wait until it sputters. Add cumin seeds, turmeric powder, salt, and chicken as per the chicken curry’s mentioned ingredients list. Wait for a minute.

Later on, add the prepared masala paste and mix it all until the chicken is getting coated with the masala. Add 1/4 cup of water to the mixie jar to use the sticking masala paste and pour this water to the cooker. Cover it with lid and wait for two minutes.

When it starts boiling, add and mix the chopped tomato. Keep the pressure cooker closed until three whistles. Before sealing it, ensure the salty and water level is ok for your preference.

Lastly, the delicious chicken curry is ready to serve!

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