Nothing can beat the taste of my Chettinadu style cooking/recipes. It is very true for special meat items like this one. Mutton Podimas - I had long forgotten the name Podimas and also the taste associated with it; Thanks to my mom who never once cooked meat and thanks to my family for migrating from my native place to another state and forget all these little tasty dishes which otherwise would have found a constant place in our Sunday meal or rather festive/special family meals. I am fortunate to have found in laws with a penchant for cooking our style food - when I say our style it is CHETTINADU'S GRAND OLD RECIPES, families like mine have taken to serving the ubiquitous Gobi Manchurian and Chaat items in weddings whereas my in laws are still in touch (addicted to) with the age old recipes and consistencies. One such example is this. I decided I shall follow every bit of what my mother in law advises me to do in terms of ingredients, substitutes, exact usage of dishes and the proportion. Thus, the labor day lunch turned into a festive meal.
Here is the step by step recipe for you - all authentic. No modification.
Ingredients:
1. Goat - Minced meat - 1/2 lb (1/4kg)
2. Channa dal - 4 teaspoons (soaked in water for 30 mins)
3. Onion - 1 finely chopped
4. Tomato - 1 finely chopped
5. Garlic - 4 cloves
6. Ginger - 1 inch cut into thin strips
7. curry leaves
8. To grind into a smooth paste - Coconut - 3 teaspoons, Pottukadalai (I wonder what it is called in common) - 2 teaspoon, Fennel seeds - 1 teaspoon, Jeera - 1 teaspoon.
9. Whole Spices - 1 inch cinnamon, 1 bayleaf, 1 cardamom.
10. Fennel seeds - 1 teaspoon for seasoning
11. Sesame oil for frying (that tastes perfect)
12. Turmeric powder - 1/2 teaspoon
13. Green chillies - 3 slit
14. Sambar powder (If you do not have, mix 1:2 - Red chilli powder:Coriander powder) - 1 1/2 teaspoon
15. Salt and Pepper (1 teaspoon) to taste
Method/Steps:
1. Clean the minced meat, by adding some turmeric and set aside.
2.In a pressure pan (cooker), heat a couple of teaspoons oil, add half of fennel seeds, all the whole spices, saute and then add the cleaned meat with no water. Saute until the meat is just turned brown. Add a pinch of turmeric, half the amount of salt and 1/4 cup of water. Cook it for 5 minutes or 1 whistle until it is just done. Strain the water. You may wanna use the water later in the cooking process.
3. Before grinding the paste, dry roast all the ingredients on # 8. Add water and grind.Set aside the smooth paste.
4. Microwave the soaked channa dal for 5 minutes (Do not attempt it at one go, but give it a break between the long 5 minute cooking). This should help the channa dal to be 3/4 th cooked. Neither hard nor soft in texture. This is a very important step for the entire dish to work right.
5. In a wide mouthed pan (kadai or wok will do better), heat oil, add rest of the fennel seeds, add onion, garlic, ginger, green chillies, curry leaves and fry until soft and pink.Add the tomatoes now. Fry till its mushy. Add turmeric, sambar powder, salt, pepper. Saute for 30 seconds, get going by adding the coconut paste into it. Fry until everything is mixed. Now add the minced, cooked meat to this. Saute for a couple for minutes; add the channa dal. A little ( 4 teaspoons) of the strained mutton stock can be added now. Let the mixture cook for 5 minutes or until the oil seeps form the sides of the kadai/wok. You are all set to serve this with Chapathi/Roti/Rice and Rasam/mouthwatering Curd rice.
Good luck.
Here is the step by step recipe for you - all authentic. No modification.
Ingredients:
1. Goat - Minced meat - 1/2 lb (1/4kg)
2. Channa dal - 4 teaspoons (soaked in water for 30 mins)
3. Onion - 1 finely chopped
4. Tomato - 1 finely chopped
5. Garlic - 4 cloves
6. Ginger - 1 inch cut into thin strips
7. curry leaves
8. To grind into a smooth paste - Coconut - 3 teaspoons, Pottukadalai (I wonder what it is called in common) - 2 teaspoon, Fennel seeds - 1 teaspoon, Jeera - 1 teaspoon.
9. Whole Spices - 1 inch cinnamon, 1 bayleaf, 1 cardamom.
10. Fennel seeds - 1 teaspoon for seasoning
11. Sesame oil for frying (that tastes perfect)
12. Turmeric powder - 1/2 teaspoon
13. Green chillies - 3 slit
14. Sambar powder (If you do not have, mix 1:2 - Red chilli powder:Coriander powder) - 1 1/2 teaspoon
15. Salt and Pepper (1 teaspoon) to taste
Method/Steps:
1. Clean the minced meat, by adding some turmeric and set aside.
2.In a pressure pan (cooker), heat a couple of teaspoons oil, add half of fennel seeds, all the whole spices, saute and then add the cleaned meat with no water. Saute until the meat is just turned brown. Add a pinch of turmeric, half the amount of salt and 1/4 cup of water. Cook it for 5 minutes or 1 whistle until it is just done. Strain the water. You may wanna use the water later in the cooking process.
3. Before grinding the paste, dry roast all the ingredients on # 8. Add water and grind.Set aside the smooth paste.
4. Microwave the soaked channa dal for 5 minutes (Do not attempt it at one go, but give it a break between the long 5 minute cooking). This should help the channa dal to be 3/4 th cooked. Neither hard nor soft in texture. This is a very important step for the entire dish to work right.
5. In a wide mouthed pan (kadai or wok will do better), heat oil, add rest of the fennel seeds, add onion, garlic, ginger, green chillies, curry leaves and fry until soft and pink.Add the tomatoes now. Fry till its mushy. Add turmeric, sambar powder, salt, pepper. Saute for 30 seconds, get going by adding the coconut paste into it. Fry until everything is mixed. Now add the minced, cooked meat to this. Saute for a couple for minutes; add the channa dal. A little ( 4 teaspoons) of the strained mutton stock can be added now. Let the mixture cook for 5 minutes or until the oil seeps form the sides of the kadai/wok. You are all set to serve this with Chapathi/Roti/Rice and Rasam/mouthwatering Curd rice.
Good luck.
