Usharaniantony
Well-Known Member
Madurai parotta salna
Ingredients
Mutton bone or chicken ¼ kg
Turmeric powder ½ tsp
Coriander powder 1 ½ tsp
Chili powder 1 tsp
Curry masala powder ¾ tsp
Big onion finely chopped 1 small
Tomato chopped 1 no
Coriander and mint leaves 2 tbsp finely chopped
Gingelly oil 1 tbsp
For grind
Grated coconut 1 cup
Small onion 5 no
Garlic 3 no
Ginger 1 small piece
Cashew nut 5 no
For seasoning
Gingelly oil 1 tsp
Fennel seeds ½ tsp
Cinnamon 1 small
Kalpasi 1 small
Cardamom 2 no
Clove 2 no
Bay leaf 1 no
Method
- Heat a pressure cooker with oil, once oil heats add mutton bone pieces. Then add turmeric powder. Saute well, then add enough water and cook it for 5 to 6 whistles. After pressure release keep it aside.
- Heat a vessel with oil, once oil heats add seasoning items. Then add chopped onion.
- Saute well. Then add tomato pieces. Saute well
- Then add coriander, mint leaves. Saue well.
- Once oil oozes out , add boiled mutton. Mix it well.
- Then add all the powders, coconut paste and salt. Mix it well.
- Add enough water. Let it boil for 5 to 10 min. Once the raw smell goes, switch off the flame.
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