Ramapriya Suresh blends baby onions, fresh coconut, and a whole range of Indian spices, to cook the oh-so-perfect South Indian Masala Mutton Curry.
All you need is a bowl of steamed rice or hot, crispy, dosas and a gourmet dinner is in the bag.
Video and photograph: Ramapriya Suresh/Ammu's Kitchen
South Indian Masala Mutton Curry or Mutton Rassa
- 750 gm mutton, cut and cleaned
- 5 tbsp oil
- 20 curry leaves
- 1 tbsp ginger-garlic paste
- 1 tsp haldi or turmeric powder
- 100 gm small sambar onions, peeled
- 5-6 large pods garlic
- 5 gm or 3 one-inch pieces ginger
- 2 tomatoes
- ½ cup grated fresh coconut
- ½ cup split roasted channa dal or chutney dal
- 1 tbsp khus-khus or poppy seeds
- Salt to taste
- 2 cups water + extra to grind masala
- 2 green chillies, cut lengthwise, optional
For the dry masala
- 3 tbsp coriander seeds
- 8 dried long red chillies
- 1 tsp jeera or cumin
- 1 tsp methi or fenugreek seeds
- 1 tsp black peppercorns
- 2 one-inch pieces dalchini or cinnamon
- 3 long or cloves
- 2 green elaichi or cardamom
For the garnish
- Chopped green dhania or coriander or cilantro
- Heat 3 tbsp of the oil in a pressure cooker over medium heat and add 10 of the curry leaves, mutton and fry a few minutes.
Add the ginger-garlic paste, 1 tsp of the turmeric, salt and fry for 5-10 minutes more.
- Add the 2 cups water and stir.
Pressure cook for up to 8 whistles.
Keep aside, covered and don't release the pressure.
- In a heavy-bottomed kadhai, dry roast the coriander, red chillies, fenugreek, cumin, black pepper, cloves, cinnamon, cardamom over medium-low heat, stirring regularly, till it releases its fragrances.
Take off heat and cool.
Grind to a fine powder and keep aside.
- In the same kadhai, heat the remaining 2 tbsp oil.
Add the sambar onions, remaining 10 curry leaves, remaining turmeric, coconut, poppy seeds, whole tomatoes, garlic, ginger, roasted channa dal and saute.
Add the ground dry masala, mix well and fry a few more minutes.
Take off heat and let it cool.
Grind to a fine paste in a blender/mixer along with about ½ cup water.
- Open the cooker to check if mutton is cooked and tender.
Add the ground paste, green chillies and mix well.
Check salt and seasoning.
Bring the curry to a boil over medium heat for 10 minutes.
Garnish with coriander leaves and serve warm with steamed rice, dosas or chapattis.
WATCH: How to make South Indian Masala Mutton Curry
Ramapriya Suresh is the creator of the YouTube channel Ammu's Kitchen.