Delicious southindian style mutton kidney fry is nutritious and very comforting. Best paired as sidedish for layer parota or meals. We can purchase these premium goat kidneys from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and pesticide free.
250 Grams Mutton Kidneys
1 Medium Onion
1 Medium Tomato
2 Inch Ginger
10 Pods Garlic
5 Sprigs Coriander
5 Sprigs Curry Leaves
4 Green Chilies
2 Dried Red Chilies
1 Inch Cinnamon
2 Pods Cardamom
1/4 Tsp Pepper Corns
1/4 Tsp Cumin
1/4 Tsp Fennel
1 Strand Mace
1 Small Strand Lichen
1 Star anise
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Pepper Powder
Salt as per taste
Ghee and Oil as required
Lime Juice, Coriander leaves and Curry Leaves for garnish...
Wash the kidney twice. Gently peel the thin membrane layer on the kidney and discard. Slit into halves wash once more and drain excess water using a colander.
Peel, wash, chop and reserve the onion and tomato. Divide the tomato and onion into equal half for the masala paste and for the curry base.
Heat a wok on medium flame with 2 tbsp oil. Add the whole spices to the oil and allow to splutter. Once the spices stops to splutter add the one half of the onion, tomato, curry leaves, coriander leaves. ginger and garlic. Fry all the ingredients on medium flame.
Add the fried ingredients to a mixerjar and grind to form a smooth paste. Add water to grind the masala to a smooth paste.
Heat a wok on medium flame, add 2 tbsp ghee and 1 tbsp oil.
Break the dry red chilies into halves and add to the oil along with curry leaves fry for few seconds.
Add the other half of curry leaves, onion and tomato fry till onion turns transparent.
Add the chilly powder, coriander powder and turmeric powder and fry till raw flavors reduce.
Add the ground masala paste to the onion and fry on low flame. Do not waste any ground left over masala in the mixerjar add water dilute and reserve.
Once the oil starts to surface on the sides of the masala, add the cleaned kidneys and fry for a minute.
Add salt as per taste and the diluted masala water along with 1 1/2 cups water. Stir well add salt as per taste cover and cook until the kidney is tender.
Tip: We can cook the kidney in a pressure cooker till tender and dry the masala curry using a wok. Goat kidney can be tricky to cook if it is not cooked right way then it will remain tough and not edible.
Once the kidney has cooked and fork tender place on high flame and reduce the masala as per your choice. We can serve this dish semi masala curry or in a dry masala.
I prefer the dry masala as it pairs well with sambar rice or rasam rice. Garnish the kidney with lime juice, freshly chopped coriander, curry leaves and pepper powder and 1/2 tbsp ghee toss and fry it once, serve hot...Enjoy 😉