Nadan Mutton curry & Egg curry

Nadan varutharacha Mutton curry and varutharacha Egg/Mutta curry

Purely my MIL recipe and is too much time consuming process, probably this recipe would be more than 100 years old or even more. Where our population in a single joint family would be more than 50 in numbers and our great grandmothers need to satisfy at least 50 plates at a time they would be forced to cook mutton gravy in this way.

Now nuclear families prefer thick dry gravy in their easy way of cooking, last weekend I tried my MIL recipe to satisfy their taste. What advantageous in this mishmash is, the grinded mixture is common for both mutton and egg curry. 

You guys can prefer my Egg Damaka http://achuscook.blogspot.in/2014/07/thick-egg-masala-mutta-masala.html instead of Egg /Mutta curry, which is mouth-watery recipe for my foodie. Have this combination with veg fried rice or pulao.

Ingredients: To grind for both Mutton & Egg curry

Grated coconut – 2 cups

Coriander powder – 1 ½ tbsp

Chilli powder – 2 tbsp

Garam masala powder – 2 tbsp

Fennel seeds – 2 tbsp

Turmeric powder – optional ¼ tsp

Method:

Deep fry grated coconut in a thick bottomed kadai – once it turns golden brown reduce the flame and add all the powders – mix altogether and keep aside to get cooled down. Powder it in a mixer – add few spoons of water and grind well into a paste.

Ingredients: Mutton Curry

Mutton – ½ kg, cut into medium pieces

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Shallots – 1 cup

Mutton Masala (Eastern) – 1 tbsp

Tomato puree/paste – (optional)

Grinded paste – 1 cup

Salt – for taste

Coconut oil – as required

Rambha leaf – 1

Method:

Clean mutton 2-3 times in fresh water – marinate it with a tsp of ginger garlic paste with salt and keep aside for 10-15 minutes. Heat oil in a pressure cooker – add rest of the ginger garlic paste and fry on medium flame. Once the raw smell leaves add the shallots/small onions and sauté well. 

Pour required amount of water to cook the mutton with mutton masala and salt if required. 

Pressure cook for 5 whistles on medium flame. Once it gets cooled down transfer into a kadai – add a cup of grinded paste and mix well on high heat so that masala in the cooked mutton mixes with the gravy. Adjust salt and chilli as per your taste. Add tomato puree if you opt for. Add rambha leaves – cover it with a lid and bring to boil on medium flame. Switch of the flame and now it’s ready to serve.

Ingredients: Egg Curry

Boiled Egg – 3 nos

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Onion – 2, chopped

Tomato – 2, chopped

Green chilli – 2, chopped

Grinded paste – 1 cup

Salt – for taste

Coconut oil – as required

Rambha leaves - 1

Method:

Heat oil in a kadai – add ginger garlic paste and sauté well. Add chopped onion with a pinch of salt and deep-fry till it turns golden brown. Add chopped tomato and green chilli and sauté till it turns mushy with the onion.

 Reduce the flame and add a cup of grinded coconut paste – mix well so that the gravy gets a tangy taste of tomato. Adjust salt as per your taste. Add rambha leaves and heat well on medium flame. Remove from fire and serve with rice or chapatti.