Description[]
Mulligatawny
Ingredients[]
- 1 kg Mutton
- 1 small coconut
- 3 tbs. channa dal
- 1 Onion
- 8 cloves garlic
- 1 inch ginger
- 1 tbs. ground pepper
- 1 tbs. whole jeera
- 1 tbs. mustard seeds
- 1 tbs. poppy seeds
- 1 tbs. coriander powder
- 2 curry leaves
- 1/2 tsp. turmeric powder
- 3 green chillies
- 2 tbs. of oil
- 2 tsp. of salt
- 2 cups of water
Directions[]
Grate the coconut and make 1 cup of thick milk and 2 cups of thin coconut milk. Peel ginger and garlic. In a mixie, grind the garlic, ginger, pepper, jeera, poppy seeds and curry leaves into a fine paste with 2 tbs. of water. Chop the onions and green chillies finely. Cut mutton into 1 inch cubes. Roast channa on a tava for 3 minutes. In a saucepan, heat water and the thin coconut milk. Add mutton and channa. Bring to a boil, lower the heat and simmer for 30 minutes on a low flame. Spoon the mutton onto a plate and strain the soup into a fresh pot. Ensure that the channa strains into the soup as a thick liquid. In a frying pan, heat oil. Add onions, curry leaves and fry for 5 minutes. Lower the heat and add mutton. Fry for 5 minutes and add to the soup. Bring to a boil, add salt and simmer for 10 minutes. Add the thick coconut milk and heat gently for 5 minutes without allowing it to boil. Serve hot.