Idli & mutton kulambu

Ingredients

1)Idlis:

• Rice - 5 cups
• Urad dal - 1 cup + 2 tablespoons
• Methi seeds - 1 teaspoon
• salt - 2 teaspoons

2)Mutton kulambu:

• Mutton - 750 g
• lemon - 1 no
• cinnamon - 1 inch
• cloves - 4
• cardamom(green) - 4
• cardamom(black)- 1
• kapok bud - 1
• poppy seeds - 1 tspn
• curry leaves - 1 stalk
• Onion - 1 no
• tomato- 2 nos
• green chilli - 1 no
• coconut- 1/2 cup
• turmeric powder - 1 teaspoon
• chilli powder - 1 teaspoon
• coriander powder- 2 teaspoons
• mutton masala - 1 teaspoon
• salt - acc to taste
• oil - 2 tablespoons

Preparation

• 1)Idlis:
  Soak the rice separately and the urad dal along with methi seeds separately for few hours. Grind the rice with sufficient water to a thick texture, mix both the batter together along with salt. When the batter is mixed together thouroughly set them aside for fertion. Care should be taken that the batter should not be thin it shud be thick in consistency. When fermented pour them in the moulds ( to which a bit oil is applied) and steam them for 5 to 7 minutes in a pressure cooker. Alow it to cool and then remove them. The remaining batter can be refrigerated . From the same batter dosa can be made by diluting it.
• 2)Mutton kulambu:
  Wash the mutton pieces thouroughly and mariante them walong with lemon juice ,1/2 teaspoon of turmeric powder and salt for 30 minutes to 1 hour. Heat oil in a pressure cooker and add the cinnamon sticks, cloves, cardamom and kapok buds. When they begin to sizzle add the finely chopped onions and the finely chopped green chilli and saute them for a while and now add the ginger garlice paste and saute for a sec or two and then add the finely chopped tomatoes. Now add the chilli powder,turmeric powder,coriander powder, mutton masala and salt and saute till the tomato becomes juicy. At this stage add the marianted mutton and mix them so that it gets coated on all sides
  pour about 1/2 cup water and pressure cook them upto 7 whistles( this depends on the kind of mutton you buy, i had give upto 10 whistles for it to get cooked completely). Mean while grind together the coconut,fennel seeds and poppy seeds to a fine mixture. When the whistles are done leave a settling time of about 15 minutes and then open the cooker and add the coconut mixture and keep it on medium flame and add sufficient water and check for taste. Leave for about 10 minutes and then switch it off. Garnish with curry leaves and serve them for Idlis/rice.

Questions

Photos of members who cooked this recipe

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