Ani’s Kids Recipe,South Indian samayal & Tips!

Just to share with you…..

This  coconut-mutton varuval is a hybrid my other two Mutton Recipes(Kara kari varuval and kari varuval). This  recipe is made cooking coconut pieces and mutton together so when you eat that mutton piece you feel a diferent taste. This is my daughter’s favourite recipe. This is so simple and yummy .  Special about this varuval is hotness  from Green chilli and sweetness from coconut are blended well in mutton pieces since wepressure cook  all these together.

  Coconut Mutton Varuval Main ingredients

Coconut goat Varuval

Ingredients

1. Mutton (goatmeat)        - 1/2kg
2. Fresh  coconut pieces – one handfull (make1/4 of one side of coconut into pieces)
3. Chilli powder                   – 1/4 tsp
4. Corriander powder       – 2tsp
5. Turmeric Powder         -  1/4  tsp
6. salt                                      - as needed
7. Medium size onion       -  1 (chopped)
8. smallsize Tomato          -  2 (chopped)
9. Green chilli                      -  5 ( deponding on how much spicy u want)

For Tempering

1. Pattai (cinnamon) -1
2. Kirambu(cloves)   - 3
3. oil
4. Curry and corriander leaves

Preparation

1. Clean the mutton pieces. Put the cleaned goat (mutton/ Kari) pieces in pressure cooker. Add coconut pieces, chopped green chilli, turmericpowder a pinch,  1/2 glass water   and  pressure cook for 6 or more whistles.
2. Heat the pan.  Add 2tsp ofoil. Heat it and then add pattai and cloves. Add curry leaves.
3. Now add the onion and tomato and fry well.
4. Add chillipowder,coriander powder,turmericpowder and fry well until everything is mixed and blended well.
5. Now add content from pressure cooker and let it cook until all the water is evaporated and the curry  becomes thick.
6. Garnish with corriander leaves.

TIPS

Don’t add too much of water while  cooking mutton because while frying in  tava it will take too much time.

Just to share with you………..

Initially ,Here in US I don’t know whether we can get goat brain/ aatu moolai. I was surprised to see goat brain available in Halal meat shop. Apart from cooking the same type of food regularly we can cook something like this and we can enjoy the day.

Ingredients

1. Goat brain-2
2. Onion small size – 1 chopped
3. Green chilli-5
4. Red chilli powder -1/2 tsp
5. Turmeric powder – 1/4 tsp
6. curry leaves
7. oil and salt as needed

Preparation

1. Remove the thin layer on the brain and clean it carefully.
2. Cook the goat brain with water and little turmeric powder .
3. Filter or drain the water after cooking if excess water is found.
4. Heat the kadai and add little oil. Splutter curry leaves. When the oil is hot add chopped onion and greeen chilli. Fry them well.
5. Add the cooked brain .Sprinkle salt & little chilli powder. Fry well until it dry and no raw smell and it is fully done.

Just to share with you……..

Mutton / Atukari Salna

Ingredients:

1. Toor Dal – 1/4 cup
2. Mutton bones – 1/4 kg
3. Onion(medium size) – 1
4. Tomato(medium size) -1
5. Turmeric powder – 1/4 tsp
6. Coriander powder – 2 tsps
7. Chilli powder – 1 tsp
8. Ginger-garlic Paste – 1 tsp
9. Garam masala powder – 1 tsp
10. Cloves,Cinnamon,Bay leaves – 2 each
11. Coriander leaves for garnishing
12. Salt for taste
13. salt,water and oil as needed

Preparation

1. Take toor dal & the mutton bone pieces in a pressure cooker & cook untill 3 to 4 whistles.

2. Now,heat the oil in the kadai splutter Cloves,bay leaves & cinnamon.

3. Then,add the chopped onion & when the onion is half done add the ginger-garlic paste & fry for 2-3mts.

4. Now,add the chopped tomato,salt,turmeric powder & curry leaves & fry till oil seperates from the gravy.

5. Add the chill powder & coriander powder & fry for another 4-5mts or untill oil seperates from the oil.

6. Now,add the boiled mutton bone pieces & toor dal in Kadai .

7. Put the lid on the kadai & cook until done.

Tips

Salna or chalna is ready serve with Paratha,roti,puri ,Biryani , idli, idiyappam,dosai & also with plain white rice

Just to share with you

Here in USA we get nice mutton in Halal grocery stores. The lamb that we get in American grocery stores are not that good. So try this recipe with the halal stores mutton. Also if you buy muton don’t keep it for many days in freezer so finish it off in 3 days.

Mutton Kulambo

Rice and Mutton Kolumbu

IngredientsFor cooking mutton

1. Mutton – 1 and 1/2 pound

2. Redchilli powder – 1/2 tsp

3.Turmeric podwer-1/2 tsp

4.Salt as needed

For grinding

1.Onion -1 (if you have small onions/red shallots/chinna venkayam then take that equalent to big onion/periya venkayam/ballari venkayam)

2.Corriander seeds -3 tsp

3. Jeera – 1/2 tsp

4. Red chillies -4 to 5

5. Curry leaves as needed

6. Grated coconut -2 tsp

7. Pattai/Cinamon sticks- 2

8. Cloves/Kirambu-2

9.Sombu- 1/4 tsp

10.Little turmeric powder

11.Oil as needed for frying above ingredients

For sauting

1.Oil – 1 tsp

2.Onion – cutted 1 cup

3. Curry leaves as needed

Preparation

1. Pressure cook the mutton with the ingredients mention under For Cooking mutton for 5 to 6 whistles with water.

2. Fry well all the ingredients under For Grinding grind that well.

3. Pour oil in Kadai.Heat and add cutted onions (optional) and curry leaves then add the grinded masala and pressure cooked mutton and cook for 10 to 15 mins so that raw smell goes away and gravy thickens.