Recipe for spicy mutton nalli curry. Mutton bones – bone marrow kari recipe. Mutton bones simmered for a long time in a spicy gravy. Perfect for parotta , appam and idli.
Mutton nalli is very spicy and flavorful. Once cooked, the bone marrow is squeezed out and served along with the curry. The curry cooked with bones is very rich and tasty. I can never forget the scene where Tamil actor Rajkiran eats mutton nalli with gusto in “En raasavin manasile”. Here is how to do Nalli Masala. Its a delicacy and bone marrow is very flavorful and high in fat. Its really good for boosting immunity.
For the Masala Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.
Once the seeds are golden, add in the poppy seeds. If you do not get poppy seeds in the place where you live, you can just omit it.
Add in the small onions (Indian shallots) and garlic. Saute for around five minutes. The onions should be well sauteed or the curry will be bitter. Add in extra oil while sauteing if need be.
Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.
Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water.
Make sure that the mixture is ground to a very fine paste. Set aside.
Nalli Masala Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Curry leaves adds a very nice flavour and aroma to the dish. Add lots of curry leaves. Saute for a couple of minutes.
Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame. Note: If you want a really spicy Nalli, add a little red chilli powder at this stage.
Add in the mutton bones to the pan and mix well to combine.
Add in the ground paste and two cups of water.
Cover the pressure pan and cook on a low flame for 20-25 minutes. Ignore the number of whistles. Cook on a low flame for the said time. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally. Note: I have used a five liter cooker for the recipe today. Cooking on a low flame for a long time brings in the taste of the broth in the curry and makes it very flavorful.
Open the cooker and mix well. The nalli should be cooked well and the gravy should be thick. If its not thick simmer for 10 minutes more to thicken the gravy.
Remove from heat and add in juice of a lemon and mix well.
Serve hot with parotta , appam and idli.
For the Masala
2 teaspoon gingely oil (Indian sesame oil)
a small piece of cinnamon
2 cloves
1 cardamom
1 teaspoon coriander seeds
1 teaspoon black peppercorn
1 teaspoon cumin seeds
6 - 7 dry red chillies
1 tablespoon white poppy seeds
1 teaspoon fennel seeds
15 small onions (Indian shallots)
7 cloves of garlic
⅓ cup fresh shredded coconut
For cooking gravy
2 teaspoon gingely oil
½ teaspoon fennel seeds
½ teaspoon cumin seeds
1 onion, chopped fine
3 sprigs curry leaves
2 tomatoes, chopped
1 teaspoon salt
½ teaspoon turmeric powder
500 grams mutton bones
Juice of one lemon
For the Masala
Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.
Once the seeds are golden, add in the poppy seeds.
Add in the small onions and garlic. Saute for around five minutes.
Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.
Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water. Set aside.
For cooking Nalli Gravy
Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Saute for a couple of minutes.
Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame.
Add in the mutton bones to the pan and mix well to combine.
Add in the ground paste and two cups of water.
Cover the pressure pan and cook on a low flame for 20-25 minutes.
Remove from heat and add in juice of a lemon and mix well. Serve with Idli or parotta.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Gravy
- Cuisine: Tamilnadu
For the Masala
2 teaspoon gingely oil (Indian sesame oil)
a small piece of cinnamon
2 cloves
1 cardamom
1 teaspoon coriander seeds
1 teaspoon black peppercorn
1 teaspoon cumin seeds
6 - 7 dry red chillies
1 tablespoon white poppy seeds
1 teaspoon fennel seeds
15 small onions (Indian shallots)
7 cloves of garlic
⅓ cup fresh shredded coconut
For cooking gravy
2 teaspoon gingely oil
½ teaspoon fennel seeds
½ teaspoon cumin seeds
1 onion, chopped fine
3 sprigs curry leaves
2 tomatoes, chopped
1 teaspoon salt
½ teaspoon turmeric powder
500 grams mutton bones
Juice of one lemon
For the Masala
Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.
Once the seeds are golden, add in the poppy seeds.
Add in the small onions and garlic. Saute for around five minutes.
Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.
Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water. Set aside.
For cooking Nalli Gravy
Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Saute for a couple of minutes.
Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame.
Add in the mutton bones to the pan and mix well to combine.
Add in the ground paste and two cups of water.
Cover the pressure pan and cook on a low flame for 20-25 minutes.
Remove from heat and add in juice of a lemon and mix well. Serve with Idli or parotta.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Gravy
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/nalli-elumbu-masala-mutton-nalli-recipe/
Source: Public Domain Pictures
This recipe takes an ingredient most often associated with the Caribbean Islands and gives it an East Indian twist. The sauce is made using coconut milk for a sweet and creamy dish, with the use of hot chili, adding an uplifting kick. The East Indian Conch Curry is well worth a try at home, and it is pretty easy to make once you have prepared the conch.
Conch is well known in the Bahamas , where it is used extensively in cooking, whether it’s grilled, stewed, served up as fritters, used in raw salads with lime, or even made into hamburgers. As a Caribbean curry, it would be best served with dumplings, but for this recipe I would advise sticking to rice and breads.
Prepare the conch – This is probably the most difficult part of the dish. You will need to pound and de-shell the meat and then cut it up into small pieces ready for the curry. You also need to take care when cooking it. To make life easier, you can buy pre prepared conch from Asian supermarkets.
Chop and grind – Chop your onion, red pepper, and chilli pepper into small pieces, and prepare your garlic with a grinder if you have one — or otherwise chop it up as finely as possible.
Sauté the vegetables – Heat a little olive oil in a pan, and then sauté your garlic and onion for a minute until the juices start to run out into the oil. Then, add your red or green pepper and hot chili pepper, season with salt and pepper, and then continue softly frying on medium heat for around 5 minutes.
Source: Pxhere
Add white wine – Add your white wine and simmer to reduce. Around 5-10 minutes should be enough to fully-evaporate the wine and add flavour to the dish.
Conch and curry – Now it’s time to add in the curry powder, followed by the chopped conch meat. Stir it all around so that the curry covers the conch as much as possible.
Source: Picsserver
Add coconut milk and simmer – Next, pour in the coconut milk and place the lid on the pan. Simmer the curry on a low heat for at least 30 minutes. Letting the curry simmer for longer will increase the flavours.
Serve – You can garnish the curry with chopped fresh coriander, chives or thyme. Taste the curry before serving and add any more seasoning or spices, to your taste preferences. The dish is best served with a generous helping of rice and your favourite Indian bread.
An East Indian take on a dish usually served in the Caribbean . Easy to make, dynamic and delicious, especially if you use ready-prepared conch meat.
Source: Wikimedia
- 1/4 lb Conch meat (w eight after preparation)
- ½ cup coconut milk
- ¼ cup dry white wine
- 1 red onion (finely diced)
- 2 - 3 garlic cloves
- 1 red or green pepper
- 1 hot red chilli pepper
- 1 tablespoon yellow curry powder
- Olive oil
- Salt and pepper
- Fresh coriander, thyme or chives to taste (optional)
- Prepare the conch meat
- Chop the vegetables and grind the garlic
- Sauté the vegetables for 5 minutes
- Add white wine and reduce for 5+ minutes
- Add curry powder and then conch meat, stir well
- Pour in coconut milk, cover, and simmer for 30+ minutes
- Garnish with fresh herbs, if desired. Serve with rice and breads.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: East Indian
- Cuisine: Carribean
