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Usharaniantony

Well-Known Member
#1


Madurai parotta salna


Ingredients

Mutton bone or chicken ¼ kg

Turmeric powder ½ tsp

Coriander powder 1 ½ tsp

Chili powder 1 tsp

Curry masala powder ¾ tsp

Big onion finely chopped 1 small

Tomato chopped 1 no

Coriander and mint leaves 2 tbsp finely chopped

Gingelly oil 1 tbsp


For grind

Grated coconut 1 cup

Small onion 5 no

Garlic 3 no

Ginger 1 small piece

Cashew nut 5 no

For seasoning

Gingelly oil 1 tsp

Fennel seeds ½ tsp

Cinnamon 1 small

Kalpasi 1 small

Cardamom 2 no

Clove 2 no

Bay leaf 1 no



Method

  • Heat a pressure cooker with oil, once oil heats add mutton bone pieces. Then add turmeric powder. Saute well, then add enough water and cook it for 5 to 6 whistles. After pressure release keep it aside.
  • Heat a vessel with oil, once oil heats add seasoning items. Then add chopped onion.
  • Saute well. Then add tomato pieces. Saute well
  • Then add coriander, mint leaves. Saue well.
  • Once oil oozes out , add boiled mutton. Mix it well.
  • Then add all the powders, coconut paste and salt. Mix it well.
  • Add enough water. Let it boil for 5 to 10 min. Once the raw smell goes, switch off the flame.
Serve it with parotta or chappathi.
FOR MORE RECIPES PLEASE VISIT MYSAMAYALSNAPS.COM
 




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