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