Thursday, December 4, 2014

Son in Law Special - Mutton Khurma - மாப்பிள்ளை குருமா - Step by step

        Mapillai Kuruma is the name of this curry, as it was prepared during the day, when son in law visits ,his in law's house, after marriage. This ,we call as "Maru" or "Maru veedu". This story was told ,by my MIL ,which has happened in her days. Its that special, this kuruma has . This kuruma is prepared using mutton or cookd vegetables. This kuruma is thick and has all of its flavours from the spices used. Even now ,when we go to India, my Mil will prepare this curry. It will be so flavourfull to have it with idli,dosai ,rice or roti. I got this recipe from my MIL and prepared it. It was fantastic. Check this authentic mutton kuruma and make your sundays so flavourfull.

For the Curry :
1.Mutton - 1/2 kg
2.Onion - 1 (big)
2.Tomato - 1
3.Green chillies- 4
5.Coriander powder - 1 tbsp
6.Garlic pods - 4 (crushed)
7.Cinnamon - 1 inch piece
8.Fennel seeds- 1/2 tsp
9.Curry leaves - few
10.Cilantro - few
11.Oil - as needed
12.Salt - to taste
12.Water as needed
13.Yogurt - 1/4 cup
14.Ginger garlic paste - 1/2 tsp

To Roast and grind :
1.Coconut pieces - 3
2.Poppy seeds- 1/2 tsp
3.Green chillies- 2
4.Ginger pieces- 1/2 inch
5.Roasted gramdhal (pottukadalai) - 2 tbsp

* Wash the mutton several times,till all the blood is removed. Take a pressure pan, add mutton,turmeric powder and ginger garlic paste.Add 2 cups of water and pressure cook for about 3 whistles or untill, the mutton is cooked well. Strain the cooked mutton pieces and keep it aside. Reserve this mutton stock for the curry.

* Take a pan, add little oil and roast coconut pieces,poppy chillies and ginger. Cool them completely ,add pottukadalai to the mixture. Grind them to fine paste,adding little water .

* The grinded mixture should be fine paste. The finer the paste, the curry will be thick. If not the curry will be runny. Take the mortar and pestel and grind the cinnamon,fennel seeds and garlic pods. Just poud it.

* Take a pan, add oil add the pounded garlic pods, cinnamon ,fennel seeds and curry leaves.Add chopped onion and sprinkle little salt. Ad turmeric powder. Let the onino turns translucent.

* Now add chopped tomato and sprinkle little salt . Let the tomatoes turn mushy. Add coriander powder and saute.Take care not to burnt the masala.

* Now add the grinded masala and roast it along with onion mixture. Now add the cooked mutton and the stock. Mix it together well. At last add beaten yogurt and adjust salt to taste.

Cover the pan and turn the flame to low heat.Let the curry oozes out oil.At last garnish with chopped cilantro.

* The mutton has to be cooked well.
* The amount of green chillies can be altered according to your taste.
* Coconut paste makes the gravy thick, so add according to your wish.
* Don't skip the addition of poppy seeds. It adds nice aroma to the curry.
* We can also skip the addition of mutton and replace with cooked vegetables.
* This kuruma, is prepard with the heat of the green chillies alone,no chilli powder is used.


Divs said...

very facinating kuruma and the color is so appealing! i would love to try with chicken :)

Sayantani Mahapatra Mudi said...

What a beautiful recipe and such an old age tradition. thanks for carrying that out. beautiful clicks as always Savitha


Wow...Wonderful savi...Bookmarked the recipe....Love the flavors of it...Perfect for idli/ dosai...

Can we make the same with chicken ...

sujitha said...

nostalgic gravy..

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