Sunday, 16 August 2015

Chow chow and mutton curry

   I had just left the market with an pack of chow chow.  This green vegetable, resembled potato like in texture.  I wanted to try it differently other than usual poriyal or kootu, which is why I called my aunt.  She told me that chow chow, radhish, carrot and potato are few vegetables that can pair excellently with mutton curry.  Even those who don't like veggies and prefer mutton alone, will find this curry delecious since the chow chow absorbs the flavour of mutton and portrays as same.  You can add green chillies to the masala paste instead of chilly powder, but, since we had an toddler, I sticked with latter option.


Yes, and I made the curry along with mutton and its liver.  Mutton liver or thilli is an excellant source of iron, and moreover they dominated the entire flavour and we all nourished the same.  This curry goes great with rice/idly or dosa.  I hope you try the same and let us know.  


Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4


Ingredients required

To make the masala paste
  • 1 tsp whole fennel seeds
  • 2 tbspn grated coconut
  • 2 tbspn poppy seeds
  • 1 tsp putane ki dal/ pottu kadalai
  • 1 cup of finely chopped coriander leaves
  • 1 tbspn of finely chopped garlic
  • 1 tsp finely chopped ginger
  • 1/2 cup of finely chopped onions
others
  • 2 tbspn oil
  • 1 tsp whole fennel seeds
  • 2 slit, green chillies
  • 1 cup of cubed chow chow
  • 250 gms of mutton chunks
  • 100 gm of mutton liver
  • Pinch of haldi
  • 1 tsp chilly powder
  • 1 tsp curry powder/ sambhar powder
  • 1 tbspn dhanya powder
  • Salt, to taste

Method

First, we need to partially cook the mutton.  Take the mutton chunks and liver (chopped into medium pieces) in an pressure cooker.  Add water and haldi, cook for one whistle.  After one whistle, simmer the gas and cook for five more minutes.  Switch off the stove.

Blend all ingredients under masala paste with water, as required into fine paste.  Like I said before, you can also add 4-5 green chillies instead of chilly powder.

In an kadaai, heat oil.  Temper with fennel seeds and green chillies. 



Add in chopped onions followed by masala paste.  



Add in all spice powders.


Now add chow chow along with partially cooked mutton, liver and stock.


Check the seasoning.  Cover and cook in simmer flame for ten minutes or till both chow chow and mutton are done. 


Serve hot with rice/dosa.


Happy cooking :)





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