Mutton Saaru

Recipe for Karnataka style Mutton saaru. Perfect accompaniment for ragi mudde, rice or idli and dosa. Recipe with step by step pictures.

This is a very easy recipe for Mutton saaru. A simple masala is added to the mutton and slow cooked for a long time. Karnataka Byadagi chillies gives this mutton saaru a very nice colour and flavour. If you cannot get hold of Byadagi chillies, you may use kashmiri red chillies.

Here is how to do Mutton Saaru – Karnataka Style First we will be making a masala for the curry. Take a pan and add in the byadagi chillies, regular dried red chillies (gundu or reshampatti variety) and the coriander seeds. Dry roast the ingredients till fragrant. Set aside on a plate to cool. In the same pan, add in a teaspoon of oil. Add in cloves and cinnamon. Be generous with the cloves. I have added around 6 cloves. Add in the onion, garlic and ginger. Saute for a few minutes till the onions are soft.

Add in a handful of coriander leaves and saute for a few minutes. Set aside to cool.

Grind these ingredients to a fine paste. Add half a cup of water while grinding and make sure the paste is ground fine.

Now we will make the curry. Heat oil in a pressure pan and add in the curry leaves and the mutton. Saute for a minute.

Add in the turmeric powder and the tomatoes.

Add in the ground paste. Wash the mixie with a cup of water and add it back to the pan.

Add in a handful of green chillies. If you want a spicy curry, slit some chillies. When you add the chillies as whole, the curry wont be spicy. The flavour of the chillies alone will be imparted into the curry. Adjust the chillies according to taste. As mutton has a lot of fat, the spice is required to balance out the richness of the gravy. I like my mutton curry to be very spicy. Its totally upto you on how many green chillies you add. Add in the rock salt. Rock salt is preferred for this curry.

Add in a cup of water. Add some more water as necessary for the mutton to cook. Cover the cooker with its lid and allow it to cook on the lowest flame possible for half an hour. The slow cooking enables developing the flavour of the curry. Ignore the number of whistles. Go with the timing.

Let the curry simmer for 30 minutes. Make sure there is enough water so the curry does not scorch at the bottom of the pan. After 30 minutes, allow the pressure from the cooker to settle on its own.

Add some coconut milk and bring the curry back to a boil for just a couple of minutes.

Fantastic Karnataka style mutton saaru is ready! Serve it with ragi mudde or rice .

For the Masala

• 4 byadagi chillies
• 4 guntur chillies
• 1.5 teaspoon coriander seeds
• 1 teaspoon peanut oil
• 6 cloves
• 1/2 inch piece cinnamon
• 1 onion, chopped (about 1/2 cup )
• 7 cloves of garlic
• 1/2 inch ginger
• 6 - 7 sprigs coriander leaves

Other Ingredients

• 1 tablespoon peanut oil
• 500 grams mutton with bone
• 2 sprigs curry leaves
• 1/2 teaspoon turmeric powder
• 2 tomatoes, chopped
• 10 green chillies (whole)
• 1.5 teaspoon rock salt
• 1/2 cup coconut milk

1. Take a pan and add in the byadagi chillies, regular dried red chillies (gundu or reshampatti variety) and the coriander seeds. Dry roast the ingredients till fragrant. Set aside on a plate to cool. In the same pan, add in a teaspoon of oil. Add in the onion, garlic and ginger. Saute for a few minutes till the onions are soft. Add in a handful of coriander leaves and saute for a few minutes. Set aside to cool.
2. Grind these ingredients to a fine paste. Add half a cup of water while grinding and make sure the paste is ground fine.
3. Heat oil in a pressure pan and add in the curry leaves and the mutton. Saute for a minute.
4. Add in the turmeric powder and the tomatoes.
5. Add in the ground paste. Wash the mixie with a cup of water and add it back to the pan.
6. Add in a handful of green chillies. If you want a spicy curry, slit some chillies.
7. Add in the rock salt.
8. Add in a cup of water. Add some more water as necessary for the mutton to cook. Cover the cooker with its lid and allow it to cook on the lowest flame possible for half an hour. The slow cooking enables developing the flavour of the curry. Ignore the number of whistles. Go with the timing.
9. Let the curry simmer for 30 minutes. Make sure there is enough water so the curry does not scorch at the bottom of the pan. After 30 minutes, allow the pressure from the cooker to settle on its own.
10. Add some coconut milk and bring the curry back to a boil for just a couple of minutes.
11. Fantastic Karnataka style mutton saaru is ready! Serve it with ragi mudde or rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Curry
• Cuisine: Karnataka

For the Masala

• 4 byadagi chillies
• 4 guntur chillies
• 1.5 teaspoon coriander seeds
• 1 teaspoon peanut oil
• 6 cloves
• 1/2 inch piece cinnamon
• 1 onion, chopped (about 1/2 cup )
• 7 cloves of garlic
• 1/2 inch ginger
• 6 - 7 sprigs coriander leaves

Other Ingredients

• 1 tablespoon peanut oil
• 500 grams mutton with bone
• 2 sprigs curry leaves
• 1/2 teaspoon turmeric powder
• 2 tomatoes, chopped
• 10 green chillies (whole)
• 1.5 teaspoon rock salt
• 1/2 cup coconut milk

1. Take a pan and add in the byadagi chillies, regular dried red chillies (gundu or reshampatti variety) and the coriander seeds. Dry roast the ingredients till fragrant. Set aside on a plate to cool. In the same pan, add in a teaspoon of oil. Add in the onion, garlic and ginger. Saute for a few minutes till the onions are soft. Add in a handful of coriander leaves and saute for a few minutes. Set aside to cool.
2. Grind these ingredients to a fine paste. Add half a cup of water while grinding and make sure the paste is ground fine.
3. Heat oil in a pressure pan and add in the curry leaves and the mutton. Saute for a minute.
4. Add in the turmeric powder and the tomatoes.
5. Add in the ground paste. Wash the mixie with a cup of water and add it back to the pan.
6. Add in a handful of green chillies. If you want a spicy curry, slit some chillies.
7. Add in the rock salt.
8. Add in a cup of water. Add some more water as necessary for the mutton to cook. Cover the cooker with its lid and allow it to cook on the lowest flame possible for half an hour. The slow cooking enables developing the flavour of the curry. Ignore the number of whistles. Go with the timing.
9. Let the curry simmer for 30 minutes. Make sure there is enough water so the curry does not scorch at the bottom of the pan. After 30 minutes, allow the pressure from the cooker to settle on its own.
10. Add some coconut milk and bring the curry back to a boil for just a couple of minutes.
11. Fantastic Karnataka style mutton saaru is ready! Serve it with ragi mudde or rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Curry
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/mutton-saaru-karnataka-style/

kathirikkai kosumalli – Brinjal Kosumalli. Tamil chettinad style special Brinjal Kosumalli recipe. Perfect side dish for idli and dosa.

This simple side dish made in the chettinad region is called the kosumalli. This is a side dish mainly served for breakfast with idli, dosa and the likes. Its a very simple recipe made with brinjal and tomatoes. Its basically a brinjal mash. In kongunad, we do a similar recipe and is called as the kathirikkai bajji . There is one more variation of the same, the Chidambaram Gothsu . There are varied recipes that differ from region to region and from home to home. Some people add potatoes to the mash while some dont. Same goes with garlic. This simple recipe can be made in no time and perfect for the busy mornings. Here is how to do a simple kosumalli.

I have used green brinjals today. The purple ones come equally tasty too. Use whatever you have in your fridge. Wash and chop the brinjals and soak it in water. Set aside.

Take a pan and add in the tomatoes, coriander leaves, green chillies, turmeric powder, salt and a small piece of tamarind. Add in the brinjal and half a cup of water. Note: If using Tamil country tomatoes (naatu thakkali) which are very sour, then omit the tamarind.

Pressure cook the ingredients for about 4 whistles / 10 minutes. Wait for the pressure to release.

Once the pressure has settled, open the cooker and mash the ingredients well. Use a wooden / potato masher. Do not grind in the mixie. The texture is very important and can be achieved only with a masher.

Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the dried red chillies and the curry leaves. Add in the sliced shallots (small onions) and saute till the onions are soft.

Let the onions cook well.

Add in the brinjal mash and check for seasoning. Add more salt if necessary. Let the mash simmer for 2-3 minutes.

Kathirikkai kosumalli / brinjal kosumalli is ready. Serve with dosa. I like to serve it with vendhaya dosai.

For the mash

• 250 grams brinjal
• 4 tomatoes, roughly chopped
• 4 sprigs coriander leaves
• 3 - 4 green chillies
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 small marble size tamarind

Tempering

• 2 tablespoon Indian sesame oil
• 1/4 teaspoon mustard seeds
• 2 - 3 dried red chillies
• 1 sprig curry leaves
• 10 shallots – sliced (Indian small onions)

1. Take a pan and add in the tomatoes, coriander leaves, green chillies, turmeric powder, salt and a small piece of tamarind. Add in the brinjal and half a cup of water.
2. Pressure cook the ingredients for about 4 whistles / 10 minutes. Wait for the pressure to release.
3. Once the pressure has settled, open the cooker and mash the ingredients well. Use a wooden / potato masher. Do not grind in the mixie. The texture is very important and can be achieved only with a masher.
4. Heat sesame oil (Indian gingely oil) in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the dried red chillies and the curry leaves. Add in the sliced shallots (small onions) and saute till the onions are soft. Let the onions cook well.
5. Add in the brinjal mash and check for seasoning. Add more salt if necessary. Let the mash simmer for 2-3 minutes.
6. Kathirikkai kosumalli / brinjal kosumalli is ready. Serve with dosa. I like to serve it with vendhaya dosai.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side dish
• Cuisine: Tamilnadu