Mutton Pepper Curry Recipe. Recipe done with homemade masala paste and made in a pressure cooker. Recipe with video.
Here is a perfect mutton curry that you can make for your Sunday lunch. This is a creamy and luscious curry made with a homemade spice paste from scratch. This mutton curry goes very well with rice and dosai.
I have used Indian style sesame oil for making the curry today. Sesame oil is the preferred oil for making South Indian curries. While roasting the spices, the key is to roast them on a very low flame so they get nice and golden. Roasting them on a low flame makes it very aromatic too. Always use bone-in meat while making any kind of meat as bone has a lot of flavour and the curry tastes divine if cooked along with the bones. I like to cook the curry in a pressure cooker on a low flame for 20-25 minutes, so all the flavours from the bones get in the curry. I have used poppy seeds in this recipe. If you cannot source poppy seeds in a country where you live, you can just omit it. I have used Ceylon cinnamon for making the curry today. One can also use Cassia bark. If using Cassia, use a lesser amount as they are stronger than Ceylon cinnamon.
Here are some of the things you can buy online for making this recipe
Tri-Ply Saute Pan https://amzn.to/3n0XHhl Deep Stainless Pressure Pan https://amzn.to/3t4fmIZ Heavy Duty Indian Mixie https://amzn.to/3eZUdYo Ceylon Cinnamon https://amzn.to/3F4KsSY Indian Sesame Oil https://amzn.to/33dpSTd Kashmiri Red Chilli Powder https://amzn.to/3zzS4fk Wooden Chopping Board https://amzn.to/31Ad09n
Here is the video of how to make Mutton Pepper Curry
Roasting Spices for Mutton Pepper Masala Paste
1 teaspoon Indian sesame oil 1 tablespoon chana dal 1 star anise 8 cloves 2 inch piece Ceylon cinnamon 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 tablespoon coriander seeds 1.5 tablespoon black pepper 1.5 teaspoon poppy seeds 2 sprigs curry leaves
Other Ingredients For the Mutton Pepper Masala Paste
2 tablespoon Indian sesame oil 2 pod garlic 2 inch piece ginger 4 green chillies 2 sprig curry leaves 1.5 cup onion, sliced 4 tomatoes, chopped
For making the Mutton Pepper Curry
2 teaspoon Indian sesame oil 1 teaspoon turmeric powder 1 tablespoon Kashmiri red chilli powder 1 kg mutton (bone-in) 1 sprig curry leaves 1.5 tablespoon rock salt 2 cups water (divided) 1/4 cup coconut
Take a pan and add in a teaspoon of oil. Add in all the dry spices and roast the spices on a low flame. Roasting the spices on low flame is key. You do not want to burn the spices. Roast the spices for about 2-3 minutes. Once golden, remove the spices from the hot pan and set aside to cool.
In the same pan add in a couple of tablespoons of oil. To the hot oil, add in the garlic, ginger, green chillies and curry leaves. Fry for a minute. Add in the sliced onion and tomatoes. Mix well. Cover the pan with a lid and cook for about five minutes on a medium flame. After five minutes, the tomatoes should have become mushy. Once the tomatoes are mushy, remove the pan from heat and allow the mixture to cool briefly.
Take a mixie jar and add in the roasted spices. Grind to a powder. Add in the cooked tomato-onion mixture to the mixie and grind along with the ground powder. Grind this mixture to a fine paste. You can add little water while grinding if need be. Set aside.
Take a pressure cooker (I have used 5 liter cooker today) and add in the sesame oil. Let the flame be low. Add in the turmeric powder and the Kashmiri red chilli powder. Kashmiri red chilli powder gives a nice colour to the curry but it is not spicy. Roast the spice powders on a low flame for a few seconds. Add in the mutton and mix well to coat. Add in the curry leaves and the rock salt. Add in the ground paste. Wash the mixie with a cup of water and add it back to the pan. Add in 3/4 cup more water. mix well.
Cover the cooker. Wait for the first whistle. After the first whistle (it should come in 5 minutes), reduce the flame to low and cook for 20-25 minutes on low flame. Ignore the number of whistles.
After the said time, switch off the stove and wait for the pressure to release on its own.
In the mean time, grind the coconut with quarter cup of water to a fine paste.
Open the cooker and add in the coconut paste. Simmer the curry for five minutes more. Mutton Pepper Curry is ready. Serve with rice, dosai or appam.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Roasting Spices for Mutton Pepper Masala Paste
1 teaspoon Indian sesame oil 1 tablespoon chana dal 1 star anise 8 cloves 2 inch piece Ceylon cinnamon 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 tablespoon coriander seeds 1.5 tablespoon black pepper 1.5 teaspoon poppy seeds 2 sprigs curry leaves
Other Ingredients For the Mutton Pepper Masala Paste
2 tablespoon Indian sesame oil 2 pod garlic 2 inch piece ginger 4 green chillies 2 sprig curry leaves 1.5 cup onion, sliced 4 tomatoes, chopped
For making the Mutton Pepper Curry
2 teaspoon Indian sesame oil 1 teaspoon turmeric powder 1 tablespoon Kashmiri red chilli powder 1 kg mutton (bone-in) 1 sprig curry leaves 1.5 tablespoon rock salt 2 cups water (divided) 1/4 cup coconut
Take a pan and add in a teaspoon of oil. Add in all the dry spices and roast the spices on a low flame. Roasting the spices on low flame is key. You do not want to burn the spices. Roast the spices for about 2-3 minutes. Once golden, remove the spices from the hot pan and set aside to cool.
In the same pan add in a couple of tablespoons of oil. To the hot oil, add in the garlic, ginger, green chillies and curry leaves. Fry for a minute. Add in the sliced onion and tomatoes. Mix well. Cover the pan with a lid and cook for about five minutes on a medium flame. After five minutes, the tomatoes should have become mushy. Once the tomatoes are mushy, remove the pan from heat and allow the mixture to cool briefly.
Take a mixie jar and add in the roasted spices. Grind to a powder. Add in the cooked tomato-onion mixture to the mixie and grind along with the ground powder. Grind this mixture to a fine paste. You can add little water while grinding if need be. Set aside.
Take a pressure cooker (I have used 5 liter cooker today) and add in the sesame oil. Let the flame be low. Add in the turmeric powder and the Kashmiri red chilli powder. Kashmiri red chilli powder gives a nice colour to the curry but it is not spicy. Roast the spice powders on a low flame for a few seconds. Add in the mutton and mix well to coat. Add in the curry leaves and the rock salt. Add in the ground paste. Wash the mixie with a cup of water and add it back to the pan. Add in 3/4 cup more water. mix well.
Cover the cooker. Wait for the first whistle. After the first whistle (it should come in 5 minutes), reduce the flame to low and cook for 20-25 minutes on low flame. Ignore the number of whistles.
After the said time, switch off the stove and wait for the pressure to release on its own.
In the mean time, grind the coconut with quarter cup of water to a fine paste.
Open the cooker and add in the coconut paste. Simmer the curry for five minutes more. Mutton Pepper Curry is ready. Serve with rice, dosai or appam.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/mutton-pepper-curry/
Pachai Payaru Kadayal – Recipe for everyday dal made with green moong lentil. A traditional recipe from the Kongunadu region. Recipe with video.
Pachai Payaru is whole green moong and kadayal means mash. I have already shared a simple version of green moong mash here. https://www.kannammacooks.com/pachai-payaru-masiyal-moong-dal-green-gram-curry-recipe/
This is another version that’s made with the addition of tomatoes. Pachai Payaru / Green Moong is very popular and a regular lentil that is used for cooking everyday in the Kongunadu region. Green Moong along with Cowpea and Horsegram is a mainstay.
Country Tomatoes are preferred for this recipe as it’s slightly tangier than the regular tomatoes. If you can’t get hold of country tomatoes, heirloom tomatoes work very well. Regular ripe tomatoes can also be used.
During my childhood days, a little drop of Castor Oil was added while cooking hard lentils like horse gram, green gram and cowpea. Castor oil kind of tenderizes the lentils. But these days, the lentils cook well as they are usually made in the pressure cooker. So I do not add any castor oil while cooking lentils.
Green chillies are the only spice used in this recipe. We do add a little bit of black pepper but that is very little. So adjust the green chillies according to your taste.
To finish the dal, traditionally, the milk cream (paal eadu) was mixed at the end. If you do not have paal eadu, you can finish it with a small piece of butter. I prefer butter to paal eadu. It’s a personal preference. You can use whatever you have on hand.
Here are some of the things you can buy online to make this recipe
3 Liter Stainless Steel Cooker https://amzn.to/3Gh6jIl Stainless Kadhai https://amzn.to/3qeabEl Tri Ply Saute Pan https://amzn.to/3qgeaQZ Heavy Duty Indian Mixie https://amzn.to/3eZUdYo Indian Sesame Oil https://amzn.to/33dpSTd Wooden Chopping Board https://amzn.to/31Ad
Here is the video of how to do Pachai Payaru Kadayal Recipe
For cooking the lentil
1/2 cup green moong lentil 1/2 teaspoon turmeric powder 1/4 teaspoon Indian sesame oil 2 cups water
For the Green moong dal masala
2 teaspoon Indian sesame oil 1/2 cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon black peppercorn 1 green chilli 2 sprig curry leaves 5 cloves garlic 10 Indian small onion (shallots), chopped 2 country tomatoes, chopped 1 teaspoon salt
For tempering the dal
1 teaspoon Indian sesame oil 1/4 teaspoon cumin seeds 1 sprig curry leaves, chopped 2 green chillies, chopped 1 cup water 1 teaspoon unsalted butter 2 sprigs coriander leaves, chopped
For cooking the lentil
Wash and soak the green moong for about 15 minutes. Add it to a pressure cooker along with the turmeric powder, the oil and the water. Cook for 15 minutes on low flame. Ignore the number of whistles. After the said time, allow the pressure from the cooker to release naturally. Open the cooker and mash the dal with a potato masher. Set aside.
For the Green moong dal masala
Heat a couple of teaspoons of oil in a pan and add in the cumin, coriander, black pepper, green chilli, curry leaves and the garlic. Saute for a minute. Add in the chopped Indian small onions and saute for a couple of minutes more. Add in the tomatoes and the salt. Mix well. Cover the pan with a lid and cook on a low flame for five minutes until the tomatoes are mushy. Remove the pan from heat. Let it cool a bit. Grind this mixture to a smooth paste. Set aside.
For tempering the dal
Heat a teaspoon of oil in a pan and add in the cumin seeds, curry leaves and green chillies. Saute on a low flame for a minute. Add in the ground masala to the pan. Wash the mixie with a cup of water and add it back to the pan. Mix well. Add in the cooked and mashed green moong dal. Mix well to combine. If the dal is very thick, use a potato masher to mash. Also add little hot water if the dal looks very thick.
Taste and add more salt if necessary. Add in a teaspoon of butter and the coriander leaves. Let the dal simmer for a minute. Green moong mash / pachai payaru kadayal is ready. Serve with hot rice and a dollop of ghee (the ghee is mandatory 🙂 )
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
