June 6, 2012
Chutney Pudi / Powder
June 6, 2012
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1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste


  • Heat oil, add cinnamon, cardamom, cloves and bay leaf.
  • When brown put ginger, garlic, green chilli paste.
  • Saute for a few minutes and add yoghurt and mutton cubes.
  • Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
  • When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
  • To serve garnish with quartered boiled egg and mint.
  • A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).

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