Coorgi Style Kachampuli Mutton Curry

 

Coorgi Style Kachampuli Mutton Curry

Source

The Kodava land, to many is one with tranquil forests and coffee plantations. The Coorgi culture celebrates their abundance of kudi (drink), kadi (food), aat (dance) and pat (music). Like every other cuisine the Kodava dishes are strongly influenced by the region’s geography. River Cauvery originates from this beautiful region creating an abundance of rice. Most of the delicacies contain rice in some form like akki roti and kadambuttu that goes amazingly well with this aadu (mutton) curry.

Here’s what you’ll need:

  • ½ kg mutton
  • 1 ½ tablespoon tamarind pulp
  • Curry leaves
  • 2 tablespoon oil

Marination:

  • 2 teaspoon salt
  • 1 teaspoon red chilli powder
  • ½ teaspoon thick turmeric powder (kachampuli)

Dry Mix:

  • 1 teaspoon cumin seeds
  • ¼ teaspoon fenugreek
  • 2 tablespoon black pepper
  • 1 tablespoon coriander seeds

Wet Mix:

  • 2 onions
  • 6 ginger cloves
  • 6 garlic
  • 8 green chilies
  • Coriander leaves

Method:

  1. Marinate the mutton with salt, turmeric and chili powder and set aside for 30 minutes.
  2. Grind the onion, ginger, green chilies and coriander leaves to make a paste.
  3. Fry the curry leaves in a pressure cooker and add the paste and sauté.
  4. Add the mutton and continue to sauté for 6 minutes.
  5. Add the dry mix in a separate pan and sauté
  6. Pour a cup of piping hot water into the mixes and slow cook
  7. Uncover the lid and add the kachampuli and cook for an additional 3 minutes.
  8. Garnish with some coriander leaves and serve hot.

Bannur Mutton Online

Chef’s Advice: Leave the marinade for longer to get tender and juicy mutton.