السلام عليكم و رحمة الله و بركاته
Mutton Curry Andhra Style, Easy Mutton Pulusu
The number of mutton recipes on my blog just keeps growing day by day. You can guess that my family is pretty in love with the mutton. Especially my hubby dearest. The kiddos prefer more of chicken.
As my hubby dearest hails from Andhra, this mutton curry in andhra style or the mutton pulusu as it is called was just meant to be on my blog.
Even though people just think that all of South Indian cuisine is same, it is not.
Every State in the South India has it’s own unique taste. Though, if you are not familiar with the cuisines, you will feel all look the same. But they are entirely different and use different ingredients.
I feel in the Andhra cuisine, (I tend to use both Telangana and Andhra Pradesh as Andhra, as I am so used to it and cannot fathom both the States seperately), we use more of the sesame seeds and peanuts.
Lot of dishes have the sesame and the peanuts in them. And this mutton curry in andhra style or the mutton pulusu is no different.
We will be adding them both to it along with the tamarind paste. After all, what is a pulusu without tamarind. As the pulusu means a gravy in Telugu much like the Kulambu in Tamil.
The technique is slightly different for the mutton curry in andhra style or the mutton pulusu.
We would cook the mutton first. We grind all the other ingredients and then add in the cooked mutton.
Let’s get started with the mutton curry in andhra style or the mutton pulusu
- 500 gms mutton pieces, cut into small pieces
- 2 tbsp ginger garlic paste
- 2 tbsp oil
- 2 onions, chopped
- 2 tomatoes, chopped
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1/2 tsp fenugreek seeds
- 4 tbsp peanuts
- 1 tbsp sesame seeds
- 1 tsp red chili powder (or as per your taste)
- 1 tbsp tamarind paste ( alternatively soak a lemon – sized tamarind and extract it’s juice)
- salt to taste
- Add the mutton pieces, ginger garlic paste with a cup of water in a pressure cooker and cook till done. About 2 to 3 whistles.
- Meanwhile dry roast the cumin seeds, coriander seeds, fenugreek seeds, peanuts and sesame seeds. Allow them to cool. Dry grind to a fine powder.
- Grind the onions, tomatoes and set aside.
- Heat oil in a pan and add the onion tomato paste, spice powder, turmeric powder, red chili powder and salt.
- When the raw smell from the masala has evaporated and oil starts leaving the sides of the masala, add the mutton pieces.
- Add the tamarind paste and 2 cups of water. Cook on low heat till oil start floating on top.
- Serve hot with plain rice or roti.
Signing off until next time,
Fareeha.
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For more such easy recipes try out the following
Karahi Gosht Recipe, how to make karahi gosht recipe
Methi Gosht recipe, how to make methi gosht
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