MADURAI PAROTTA SALNA

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                                            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

         Required salt

 

 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.

                                       

                                            Serve it with parotta or chappathi.       

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