MUTTON KURUMA, KURMA RECIPE WITH COCONUT

This is a very easy mutton kurma that can be put together in minutes. The addition of coconut makes the kurma very rich. I like to use both green chillies and red chilli powder for this recipe. It adds a nice flavour.Take all the ingredients listed under “for the pressure cooker” in the ingredients list and add it to the cooker. Cover the pan and cook on medium flame for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.

INGREDIENTS

For the Pressure Cooker

• 250 grams mutton with bone
• 1 onion, finely chopped
• 1 Tomato, chopped
• 2 sprigs curry leaves, chopped
• 5 stalks mint leaves, chopped
• 2 teaspoon ginger garlic paste
• 5 green chillies, slit
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 cup water

For the paste

• ⅓ cup fresh coconut
• 10 cashews
• goose berry size tamarind

INSTRUCTIONS

1. Take all the ingredients listed under “for the pressure cooker” and add it to the cooker. Cover the pan and cook on medium flame for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
2. In the mean time, grind coconut, cashews and tamarind with a cup of water. Soak the tamarind for 20 minutes before grinding. Grind to a smooth paste. Set aside.
3. Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.

In the mean time, grind coconut, cashews and tamarind with a cup of water. Soak the tamarind for 20 minutes before grinding. Grind to a smooth paste. Set aside

Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.