Rice puri/poori with mutton curry — Always, brings back a pleasant memory 😊
A favorite for us sisters and everyone at home, rice puri, and mutton curry combo is complete bliss! A recipe that’s handed down for generations, it’s a perfect meal with tons of flavor.
Thank you, Ammi, Mummy, Mami, and our Maasi for spoiling us with these delicious rice puris.
Raw Rice – 1 cup
Par boiled Rice – 1 cup
Coconut grated – 6 tbsp
Cumins seeds – 1tsp
Onion – a small piece just for flavor
Oil for deep fry
Salt as required
Wash and soak the rice for 4-5 hours
Drain all the water from the rice
Slightly coarse grind without water. In the end, add grated coconut, cumin seeds and just a small piece of onion for flavor
Knead to make a soft dough
Make small equal sized balls
Take a clean white cloth (about the size of a handkerchief) and wet it
Place it on a flat circular rolling board or chakla
Now, place a small ball of dough on the cloth, press it with the top of your fingers to make a round-shaped puri. Don’t make it too thick or thin
Meanwhile, heat oil in a kadai
Remove the puri slowly from the cloth and drop into the boiling oil carefully
Let the puri cook for a minute and puff up with the help of a slotted spoon, turn carefully and cook for another minute
Wash the mutton thoroughly and keep it aside. Heat oil in the pressure cooker and add in the mutton pieces.
Fry well till the water of the mutton is dried up and the raw smell goes. Meanwhile, roughly chop the onions and tomatoes, add them to the mixer jar along with all the ingredients from green chilies to garam masala powder and grind to a smooth paste.
Add this masala to the mutton with turmeric powder and salt.
Fry well till the masala is well incorporated to the mutton and oil starts to separate.
Finally add a cup of water and close the pressure cooker.
Cook for about 3 whistles on high flame and then for about 15 minutes on very low flame.
You can also cook this in an open vessel till the mutton is soft.
Here’s mum’s mutton curry that she would cook every Friday 🙂
It’s absolutely delicious and goes with rice, roti, bread or event ragi balls! Do try it out 🙂
Mutton – 500 gms
Thinly sliced onion – 2 medium
Tomatoes – 2 medium
Potatoes – 2 medium
Fenugreek /Methi leaves – 1 small bunch
Lilva beans – 1/2 cup
Slit green chilies – 3-4
Coriander leaves finely chopped – 2 tbsp
Ginger garlic paste – 1 1/2 tsp
Grated Coconut – 4 tbsp
Yogurt – 2 tbsp
Red chili powder – 1 1/2tsp
Coriander powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Cloves – 2
Cinnamon – 1 small stick
Bay leaf – 1
Cardamom – 2
Oil – 6tbsp
Salt – as required
Wash the mutton thoroughly. Marinate with yogurt, 1/2 tsp ginger garlic paste, green chili, about 2 tbsp each of thinly sliced onion and tomatoes, 1/2 tsp red chili powder, 1/2 tsp of coriander powder, turmeric powder, garam masala powder and salt.
Heat oil in the cooker. Add cloves, cinnamon, cardamom and bay leaf. Now add the thinly sliced onions and cook until they are golden brown. Meanwhile, grind tomatoes and grated coconut together. Add the ginger garlic paste and fry till the raw smell goes. Now add the ground tomatoes and coconut and fry well till the masala forms a lump and oil separates.
Add the marinated mutton pieces and fry well till the water is dried up and all the raw smell goes.
Now add the remaining red chili powder and coriander powder . Finely chop the methi leaves and add. Fry Add some water and close the cooker. Cook for about 15 minutes on low flame after 3 whistles depending on how tender the mutton is. Switch off stove.
Peel and cut the potatoes into big pieces. Open the cooker, add the potatoes and lilva beans. Mix well . Now add in coriander leaves. Adjust salt if required. Close the cooker and cook for 2 whistles.
Serve hot with plain rice, ghee rice or roti.
If you want to cook in an open vessel, add the potatoes and lilva beans once the mutton is cooked about 60 – 70%.