Erachi Paruppu Kulambu

Method

1. 1

   In a pressure cooker, add oil. Once hot, add the whole spices and saute for 1 minute or until fragrant.

   Gingelly OilGreen CardamomStar AniseClovesCinnamon

2. 2

   Then add the green chilli, onion and salt. Saute for 5-6 minute on a medium heat, or until it starts to turn golden brown. Add ginger garlic paste and saute for 1 minute until the raw smell disappears.

   Green ChilliSaltMutton FatGinger Garlic PasteOnion

3. 3

   Add the mutton and stir well. Cook until most if the water from the mutton has evaporated.

   Mutton Curry Cut

4. 4

   Add the red chilli powder and turmeric powder and saute for 1 minute.

   Red Chilli PowderSaltTurmeric Powder

5. 5

   Once the mutton starts sticking to the bottom of the pan, add the toor dal. Gently scrape the bottom of the pan. Add water and bring it to a boil. Close the lid and pressure cook for 5 whistles on medium heat.

   Toor DalWater

6. 6

   To make the coconut paste, dry roast all the ingredients in a pan until fragrant and lightly toasted. Blend with a little water to make a fine paste.

   Coconut (Grated)CuminFennel SeedsPoppy Seeds

7. 7

   Once the pressure from the cooker naturally releases, add the coconut paste and jaggery, and bring the mixture to a simmer.

8. 8

   To make the tempering, heat some oil in a pan and add the ingredients required. Add the tempering along with coriander leaves to the mutton and stir to combine well.

   Mustard SeedsCurry leavesDry Red ChilliAsafoetidaCoriander LeavesGingelly Oil

9. 9

   To make the ghee rice, heat up ghee in a pressure cooker. Add the whole spices and saute for 1 minute or until fragrant. Then add the onions and green chilli and sauté for 3-4 minutes or until soft and translucent. Then add the ginger garlic paste and cook until the raw smell disappears. Add the water and coconut milk and bring to a boil.

   Bay LeavesCashew (half)WaterGreen ChilliOnionGheeCinnamonGreen Cardamom

10. 10

    Add the washed rice and salt, and stir to combine well. Bring to a boil again and close the lid, and pressure cook for 2 whistles on a medium heat. Once done, let the pressure naturally release before opening. Gently fluff the rice and serve hot with the Mutton.

    Coconut MilkSeeraga Samba Rice