Mutton-Sorakkai-Kadalaiparuppu-Kuzhambu/ Mutton-Bottlegourd and Chickpea Curry Recipe
Mutton Sorakkai kadalaparuppu kuzhambu is my family recipe passed down from my grand mother. Mutton is cooked with dhal and vegetable this type of mutton curry is a very bangalorean mudhaliar community recipe.
Bangalore based mudhaliars are know for their spicy mutton curry with combination of seasonal vegetables. Seasonal vegetables that we switch and add to prepare this curry are turnips, radish, kohlrabi, bottelgourd and potatoes. We serve this spicy mutton curry for lunch along with steam cooked rice and onion salad. This mutton curry can also be served along with dosa or parrota.
750 Grams Mutton
1/2 Cup Split Chickpeas
500 Grams Bottlegourd
2 + 1 Tbsp Chilly Powder
1 + 1 + 1/4 Tsp Turmeric Powder
1 + 1 Tbsp Coriander Powder
3 + 3 Pods Cardamom
2 Inch Sticks Cinnamon
3 Strands Mace
1 Large Onion Sliced
4 Green Chilies Slit
2 + 1 Ginger and Garlic Paste
1/2 Fresh Coconut
Fist Full Coriander
Salt as per taste
Ghee and oil as required
Chopped Coriander and Lime Juice for garnish...
We need to divide all the ingredients and add the spices in stages while preparing the gravy.
Prep Up: Wash the split chickpea add to a pot with 2 cups water and 1/4 tsp turmeric and pinch of salt and cook till half done. Chop or grate fresh coconut add to a mixer jar along with coriander and splash of water and grind to form a smooth paste.
Wash and peel the vegetable and chop into chunks. Add mutton to a pressure cooker along with 3 pods cardamom, cinnamon, cloves, pepper corns, 2 tbsp ginger garlic paste, 1tbsp chilly powder, 1 tsp turmeric powder, 1tbsp coriander powder, 1 tbsp ghee and salt fry the meat on low flame for 2 minutes. Add 2 cups water place cover and cook for 3 whistles or until the meat is well done.
Method: Heat a wok on medium flame with 1 tbsp oil and 1 tbsp ghee. Add the remaining cardamom, cinnamon, cloves, and mace allow the spices to splutter a bit. Add ginger and garlic paste along with 1 tbsp chilly powder, 1 tbsp turmeric and 1tbsp coriander powder fry all the ingredients till raw flavor from the masala has gone. Add sliced onion, slit chilies to the masala and fry to avoid the masalas from burning we can add the cooked dhal water to the onions and cook till oil separates.
Once the oil separates from the masala, Add the meat, cooked dhal and vegetable adjust salt if needed also add 1 cup water cover and cook the meat along with the vegetable. Make sure to cook the vegetable until half done.
The vegetable has to cook along with the coconut. Add the coconut paste to the curry stir add water if needed allow to reduce a bit the raw flavor from coconut should reduce a bit. In 5 to 10 minutes the curry will be ready to serve just before garnishing check if the vegetable is cooked till fork tender garnish with chopped coriander and lime juice serve hot with rice or roti...Enjoy...:)