Preparation Method

• Pressure cook mutton along with ginger garlic paste, turmeric powder and salt.
• Grind together shallots, tomato and a sprig of curry leaves.
• Heat a pan dry roast coriander seed, urad dhal, chana dhal, two cloves and two cinnamon pieces in a low flame.
• Allow it to cool.
• Pound it finely.
• Chop the greens finely.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Temper the rest of the cinnamon, clove, bay leaf and cardamom.
• Crush the curry leaves and fry it.
• Add the ground onion mixture and fry until the raw smell goes.
• To this ,add the chopped greens and fry for three minutes.
• Sprinkle the pound spices and chilli powder.
• When everything blends together, add the cooked mutton and allow it to boil for five minutes.
• Adjust salt. Remove from fire.
• Serve hot.

     Keyword : Chettinad