Wednesday, 15 March 2017

RAYALASEEMA MUTTON CURRY / MAMSAM KURA - Village Style


Watch Recipe Video : 



Know about the Recipe : 
Rayalaseema is very famous for its hot & spicy recipes. Meka Mamsam Kura / Mutton Curry is the most favourite and very popular dish in our Kurnool. Today I am presenting Mutton Curry in our Rayalaseema village style. Freshly ground paste of Coriander leaves + Ginger + Garlic is the special masala in Rayalaseema villages used in preparing this curry that gives a fresh, unique aroma to the dish. And we use dry coconut powder for the gravy. We can even cook mutton using a pressure cooker for 5 whistles. 


Check out the recipe, try out today and enjoy the taste of  hot, spicy and the tastiest Rayalaseema village style "Mutton Curry". It tastes awesome with Jowar Roti, Pulao, Biryani rice, chapati, paratha and Raagi Sangati.  Enjoy cooking!

INGREDIENTS : 
250 grams - Mutton
1/4 tsp Turmeric Powder
1 tsp Salt
1.75 tsp Red Chilli Powder
1/2 cup Curd
2 Ladles Oil
3/4 cup Onion 
3 Green Chillies 
Curry leaves
1.5 tsp Coriander leaves + Ginger + Garlic Paste
2 cups Water
3/4 cup Tomato
Fresh Methi leaves
3/4 cup Dry coconut powder
1 tsp Garam masala
1 tsp Dhaniya powder
Coriander leaves

METHOD : 
1) Take cleaned mutton in a bowl and add turmeric powder, salt, red chilli powder and curd. Mix well and marinate for 1 hour.
2) Now take a pan, add oil and heat.
3) Add finely chopped onion, long slit green chillies, curry leaves and fry till they turn light brown. 
4) Add marinated mutton and cook till its cooked 3/4 for about 30 minutes. You can also cook in pressure cooker for 5 whistles.
5) Add Coriander leaves + ginger + garlic paste and water. Mix well.
6) Add tomato, fresh methi leaves, dry coconut powder, garam masala, dhaniya powder.
7) Add red chilli powder to make it more spicy, salt to taste, coriander leaves + ginger + garlic paste and fresh coriander leaves.
8) Mix well again and cook for 15 minutes more.
9) Dish out and enjoy hot and spicy Rayalaseema Mutton Curry along with Pulao / Jonna Rotte / Ragi Sangati / Biryani rice or Chapati. 
10) Enjoy...!


7 comments:

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    Key Ingredients:

    Star anise, Basmati rice, Bay leaves, Black cardamom, Black cumin seeds, Black peppercorn, Green cardamom, Cinnamon sticks, Cloves, Fennel, Jaiphal, Javitri, Salt, Mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut), Garam masala, Garlic paste, Ginger paste, Raw papaya paste, Hung curd, Lemon (juiced), Coriander powder, Cumin powder, Red chilli powder, Salt, Onions, Tomatoes, Milk (warm), Ghee, Saffron strands, Oil, Rose water, Kewra essence, 4 green chillies.

    For cooking mutton:

    Take a massive bowl or vessel, into it upload mutton portions, add salt, add ginger garlic paste.
    Add spices which include pink chilli powder, turmeric powder, garam masala powder, black pepper corn powder and mix nicely.
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    Upload the blendedMutton combination into it.
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    Add deep fried onions into it.
    Mix the complete aggregate well, cook for little while and stress cook the mutton mixture with the aid of including a cup of water.Lessen the steam, and place the cooked mutton apart.

    For cooking rice:

    While the mutton is getting tenderized, soak basmati rice in water for 35-forty mins.
    In the meantime, take a cooking vessel, add water generously into it.
    Add salt in line with flavor.
    Upload spices inclusive of cinnamon sticks,Cardamoms, cloves, caraway seeds.
    Upload lemon juice extract into it.
    Bring the water to a boil.
    Upload the soaked rice into it.
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    For layering of biryani:

    Take empty cooking vessel, add oil at the base and coat it well.
    Upload a portion of the mutton mixture and unfold it lightly.
    Over the mutton add a layer a rice.
    Season the layer with deep fried onions, coriander leaves, mint leaves, lemon juice, saffron flavored milk.
    Once more add the final cooked mutton combination over the seasoning.
    Add a layer of rice.
    Season it once more with deep fried onions, chopped coriander and mint leaves, lemon juice, saffron flavored milk.
    Also add a few ghee and some oil over the top if required and for perfume.
    Cowl the lid of the vessel.
    Switch on the range.
    Place a tawa over the flame.
    Vicinity the cooking vessel over it.
    Cook dinner the biryani for 10 minutes on excessive flame and for 15 minutes on low flame.
    Location a weight at the vessel for short out comes.
    Biryani is carried out and prepared to be served.

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