Thursday, September 24, 2015

Neipathiri and Mutton curry

Indian breakfast is very versatile. They are made with wheat, rice, rice and lentils, cereals and so on and so forth. Growing up we had a different breakfast for every day of the week. Weekends were always special, especially Sundays. That was the day dishes that require extra effort were made. Some of the most sought after dishes were Masala dosa-sambar- chutney, Idli-vadai-sambar chutney, poori-sagoo-gajar ka halwa, Pathiri –egg masala. Pathiri (Rice flatbread) was the most time consuming. Mom used to make several varieties of pathiri. Coming from the Malabar region of Kerala, it was not so surprising that she was very good at it. I have already posted the recipe for Rotti pathiri. Today’s post is another type of pathiri and her signature mutton curry. This combination was only made on special occasions or when there were guests. The only difference I have made in the curry recipe is the addition of fennel seeds. Hope you will give it a try.




Neipathiri

Raw /parboiled rice-1 cup
Grated coconut- ½ cup
Shallots-6
Cumin seeds- 1 tsp
Rice flour-as required
Salt
Oil for frying


Soak rice for 5 hours and grind it with coconut and shallots using very little water. Mix in the cumin seeds. Add rice flour as required and knead well until you get smooth dough. Divide the dough into lemon sized balls and roll in to a circle. Fry these rolled circles in hot oil on medium heat until they are light brown on both sides. Serve hot with spicy mutton/chicken/egg curry.

Mutton curry

Mutton - ½ kg

Turmeric powder - 1/2 tsp
Chili powder - 2 ½ tsp
Coriander powder - 3 tsp
Cinnamon - 1 inch
Cloves - 4 
Fennel - 1/2 tsp
Pepper corns - 10
Shallots- 6-8
Ginger - 1 inch
Garlic - 8 pods

Salt
Oil - 4tbsp

Curry leaves - 1 sprig
Onion - 1 large (finely chopped)
Tomato - 1 large (diced)

Chopped coriander leaves for garnishing


Make a paste of all the ingredients from turmeric powder to garlic. Marinate the cleaned mutton pieces with the above paste and salt for a minimum of an hour.

Heat 2 tbsp of oil in a pressure cooker.  Add the marinated mutton and sauté for a few minutes. Pressure cook for 2 whistles.

Heat the remaining 2tbsp of oil in a pan. Add curry leaves and chopped onions and sauté until they turn light brown. Then mix in the diced tomatoes and fry until oil oozes on the sides. At this stage combine the cooked mutton and simmer for 5-10 minutes. Finally garnish with chopped coriander leaves. Enjoy.

Tips:



1. You can use fennel seeds instead of cumin in the pathiri.
2. Adding fennel seeds to the mutton curry helps in avoiding
    abdominal bloating.
3. The number of whistles depends on the mutton and also on
     the type of pressure cooker you are using. 
4. You can also cook the mutton in a pan instead of pressure
     cooker.
5. Adjust the spices according to your tolerance level. We like 
    our mutton to be on the spicier side.

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