Saturday, October 12, 2013

Mysore style mutton saru/curry

Dussehra or VijayDashami marks as the Tenth Day (According to the Hindu Lunar Calender) of month Ashwin and Kartik. The first nine days of this month is celebrated as Navaratri and on the tenth day the “Dussehra” is celebrated. Dussehra festival is sign of (Triumph of) Good over Evil.

 Hindu’s observe the 10 Day fast of Navaratri and on 10th day ie On Vijaydashami day, at the culmination of a colourful 10-day celebration, the goddess Chamundeshwari is worshiped and then borne in a grand procession on a Golden Ambari or elephant-mounted throne through the city of Mysore, from the historical Mysore Palace to the Banni Mantapa. Banni is the Kannada word for the Sanskrit Shami, and Mantapa means "Pavilion". On this day in some cummunity Meat is heavily consumed after the sacrifice taken as the gift of god.

"Mamsa Mudde" is a much loved dish of Gowda community in mysore. This mysore style mutton curry is a complete bliss. In kannada, 'mamsa' means meat and mudde means soft cooked ragi balls

Ingredients :

  1. 1kg Mutton,cut into medium size pieces
  2. 1tsp Turmeric powder
  3. 1tsp Red chilly powder
  4. 1 Onion,sliced
  5. 3 Tomato chopped
  6. Cinnamon
  7. 5-6 Cloves
  8. salt to taste
For the masala paste:
  1. 1/2 Coconut,grated
  2. 2 tsp Daniya powder
  3. 1tsp Jeera powder
  4. 6-7 Garlic cloves
  5. 1 inch Ginger
  6. 2 Cinnamon
  7. 6-7 Cloves
  8. 7-8 Spicy red chillies/guntur red chillies
For the main dish:
  1. 1tbsp Ghee or oil
  2. 1 onion,chopped
  3. Salt to taste
cooking directions:
  • Wash and clean the mutton.
  • Pressure cook mutton pieces with turmeric,chilly powder,Sliced onion,chopped tomato,cloves cinnamon and salt.Add 2 cups of water and cook for 20-25 minutes or take 3-4 whistle depending on the tenderness of the meat.
  • In the meantime grind masala with coconut,red chilly,cinnamon, cloves,ginger,garlic,coriander powder and jeera powder to smooth paste using 2-3 cups of water.
  • Heat Ghee or oil in a big pan,add onion and fry until light brown.Add ground masala and saute for 3-4 minutes.
  • Now add the cooked mutton and little salt (as we have added salt while cooking the mutton).The gravay should be medium consistency,if you want more water add about a cup of warm watre, Cover and cook on medium heat for 10-15 minutes.
  • When done remove from the fire and garnish with freshly chopped coriander leaves and serve hot with roti or ragi balls/mudde or plain basmati rice.

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