Sunday, April 19, 2015

Mutton Channdal curry


250 grams Mutton(cut into small pieces)
100 grams Boiled channadal(in 3-4 cups water)
2 medium size Onions
4-5 green chills
1 medium size Tomato
1/2 bunch Dhaniya(Fresh cilantro)harra patta 
2 tsp Ginger garlic paste
4 tsp oil
6-8 Lavang(Clove)
2-3 Elachi(Green Cardamon)
1 piece Dalchini(Cinnamon)
2 tsp Dhaniya(coriander)powder
2 tsp salt,2 tsp Red chilli powder
1/2 tsp Haldi((turmeric)powder
Boil 100grams channadal with 4 cups of water in a pressure cooker  keep aside.Take small size 250grams mutton pieces clean well with water and keep aside.Heat the oil in a pressure cooker for 2 minutes fry chopped onion till they are light brown in colour. Add one tea spoon of salt to fry the onions well. After onions fried to light brown colour add Lavang(Clove)Elachi(Green Cardamon)1 piece of Dalcini (Cinnamon) and fry well.Add mutton, Ginger Garlic paste, 1 tsp salt,2 tsp red chillipowder,1/2 tsp haldi powder fry well.Add green chills,tomato pieces,2 tsp Dhaniya powder and cook for 2 minutes. Add boiled channadal water and close the lid of pressure cooker and cook up to 5 whistles. After 5 whistles switch off the stove let it cool for 10-15 minutes.Remove the lid of the pressure cooker add channadal to mutton gravy and cook for 5 minutes. Add fresh cilantro(dhaniya hara patta) and cook further 5 more minutes with low flame.  Add salt if required as per your taste.Goes well  with pilavu or hot rice.

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