Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry

Mutton Liver Masala | Goat Liver Fry | Earal Masala | Mutton Kaleji Fry is an authentic South Indian – Chettinad Special recipe. Liver is known as “Earal” in Tamil and  “Kaleji” in Hindi. My grandma used to make lot of recipes with  goat liver. She used to prepare any one  and force us to eat since it is rich in iron and vitamins.Today, I thought of making liver pepper fry since many restaurants have this as their signature dish and I found many people opt for this fry.  But I changed my mind to make this liver masala since I have got all the ingredients on hand. This liver masala is very tasty and easy to prepare. It gets cooked in 20-30 minutes and doesn’t need pressure cooking.

I’m not sure how many of you would want to prepare this dish at home because mostly people don’t buy mutton | goat meat as it is believed to be high in fat content, especially the goat liver. But homeopathy doctors advise us to take goat meat atleast once in a week while allopathy doctors advise us to take lean meat i.e. chicken. I think they serve the society in maintaining the ecological system J J! My personal suggestion is to go in for goat meat atleast twice in a month, especially for kids. This goat liver is rich in protein, iron and other vitamins & minerals and hence very good for growing children and people who are anaemic.

Now we go for the recipe.

Ingredients:

• Goat liver – 250 gms
• Shallots (finely chopped) – 15 Nos.
• Ginger garlic paste – 1 tbsp
• Tomato (inely chopped) – 1 No.
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Coriander powder – ½ tsp
• Pepper powder – ½ tsp
• Coriander leaves (chopped) – 1tbsp
• Salt to taste

For seasoning:

• Gingelly oil – 1 tbsp
• Cinnamon -1” piece
• Fennel seeds – 1 tsp
• Red chilli – 2 nos
• Curry leaves – few

Method:

1. Wash the liver thoroughly in running water and dice it into big cubes.
2. In a heavy bottomed kadai, add oil and season with the items given “For seasoning”
3. Add ginger garlic paste and sauté till the raw smell goes off.
4. Then add onion and fry till it becomes golden brown.
5. Add tomato and sauté till it becomes mushy.
6. Add all masala powders except pepper powder and mix everything well.
7. Now add liver pieces and sauté till all liver pieces get coated with the masala and the oil oozes out from the masala.
8. Now add ½ cup water, combine everything and cook with the lid closed while stirring in between.
9. After 20 minutes, check if the dish has reached thick gravy consistency and  the liver is cooked. If not, add little water and cook covered until the liver gets cooked properly.
10. When the gravy is about to dry,  add pepper powder & chopped cilantro, mix everything and switch off.

Your tasty, spicy Goat Liver Masala is ready to serve! You can have this with hot steamed rice, rotis or with biryani |pulao.

Note:

• Always prepare any  dish with “fresh bought” liver on the same day.
• If you want, you can make this dish with thick gravy by adding one more tomato.

Tags: Chettinad style Liver Masala recipe, ஈரல் வறுவல், Goat liver fry recipe, Mutton kaleji recipe, Aattu Earal recipes, Mutton liver recipes, Goat liver recipes, South Indian Liver Masala recipe, Easy liver recipe, Chettinad liver recipes, Goat liver pepper fry 

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Mutton Chukka | Mutton Dry Chukka

Mutton Chukka is yet another spicy fry made with boneless mutton | goat meat.  I have tasted  varieties of mutton chukka and the method of preparation varies from place to place but I always opt for Chettinad Mutton Chukka | Mutton Dry Chukka. This  is a dry fry item which can be  made with minimal ingredients as compared to any non-veg recipes and by following simple steps. I would suggest this recipe for a bachelor if anyone wants to try  a simple recipe with mutton which suits best  even for rasam and to make the meal exotic & something different. It goes well with non-vegetarian gravies like Elumbu Sambar, Elumbu Thanni Kuzhambu, etc., and also can  be had with any vegetable sambar, rasam, curd rice, variety rices | pulaos.

Ingredients:

• Mutton ( Boneless) – ¼ Kg.
• Ginger garlic paste – 1 tsp
• Turmeric powder – ½  tsp
• Small Onion (finely chopped) – 15 Nos.
• Garlic (finely chopped) – 8 to 10 Nos.                       
• Tomato (finely chopped) – 1 No. (small)       
• Red chilli powder – 1 tsp
• Pepper-Jeera powder – 1 tsp
• Salt to taste.

For seasoning:

• Bay leaf – 1 no.
• Cinnamon – 1” piece
• Kal paasi  - 1 piece
• Fennel seeds – 1 tsp
• Red chilli – 2 Nos.
• Curry leaves – few
• Gingelly Oil – 2 tbsp

Method:

1. Wash mutton thoroughly, cube it and pressure cook along with salt, ginger-garlic paste, turmeric powder and ½ cup water  for about 3 whistles and 5 minutes in simmer.
2. Take a non-stick pan | heavy bottomed kadai, pour oil (preferably gingelly oil), season with items one by one given under seasoning.
3. Add onion and garlic, fry till it becomes golden brown.
4. Next add tomato, fry till it gets mashed well, then add red chilli powder, sauté till oil gets separated. Then transfer the contents from the pressure cooker, mix well, add required salt ( remember we add salt while cooking mutton), cover with the lid and cook for 5 minutes.
5. Open the lid and allow the water from the gravy to get dry completely by stirring in between.
6. When the fry becomes dry without any gravy, add  pepper- jeera powder,  mix well and switch off.

Your Chettinad Mutton Chukka is ready to  be served with hot steaming rice as I said earlier. I love to have this chukka with tamarind rice. Try this combo for yourself!

Note:

• Carefully add salt while frying because this fry won’t need much salt.
• Mutton chukka needs some  spiciness  but you can either raise |  reduce the red chillies and chilli powder according to your spice level.

Tags: Recipe for mutton chukka, Authentic Chettinad Mutton Chukka recipe, How to prepare Chettinad Mutton Chukka? Restaurant style mutton chukka recipe, Bachelor’s recipe with mutton, Bachelors’ mutton chukka recipe, Mutton fry recipe, Chettinad mutton fry recipe, Mutton dry fry recipe, Mutton fry recipe without gravy, Chettinad mutton dry chukka recipe, Dry mutton chukka recipe

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Mutton Biryani / Goat Biryani (Seeraga Chamba Mutton Biryani)

Mutton Biryani/ Goat Biryani is the one which will tempt every non-vegetarian biryani lovers. I guess there will barely be anyone who will say “No” to this yummy biryani. Whenever I prepare a dish with goat meat/mutton, I take extra care because my son will eat mutton dishes only when it is extraordinarily delicious. He doesn’t like goat meat as much as chicken. I prepare chicken biryani quite often  because it is my son’s fav and I have already posted the recipe for Chicken Biryani.

Today, I made mutton  biryani with “Seeraga Chamba/Jeera Samba” rice instead of Basmati rice and it came out really delicious. This rice has its own flavor and it really adds its taste to the biryani.  In the Southern part of Tamilnadu, everyone uses this seeraga  chamba rice for making biryani. Even in  restaurants, they use only this rice for biryani. The very famous Dindigul Biryani recipe calls for this  seeraga samba rice. In Chennai, most of the restaurants use basmati rice except some like  “Dindigul Thalappakatti”.

The recipe for making Mutton Biryani in pressure cooker is very simple and easy to make. Today I think I can share the recipe for Mutton Biryani using pressure cooker.

Ingredients:

• Seeraga samba rice – 3 cups
• Mutton/ Goat meat (boneless) – ½  Kg
• Onion (Big) – 4 Nos (chopped lengthwise)
• Tomato – 4 Nos.(Medium)(chopped)
• Green chilli – 3 Nos.
• Fresh Curd – 2  tbs
• Ginger, garlic, fennel & kuskus  paste – 2 tbs
• Chilli powder – 2 tbs
• Biryani powder – 1 tbsp
• Turmeric powder -1 tsp
• Coriander leaves (finely chopped) – ¼ cup
• Mint leaves (finely chopped) – ½ cup
• Salt to taste

To grind:

• Ginger – 3” piece
• Garlic   - 15 pods
• Fennel – 1tbsp
• Kuskus  - 1 tsp

To roast & grind:

• Cinnamon – 1” piece
• Clove- 2 Nos.
• Cardamom – 2 Nos.
• Annasi poo – 1 No.

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1 inch piece
• Kal paasi – 2 Nos
• Cloves – 2 Nos
• Cardamom  - 2 Nos.
• Fennel seeds – 1 tbsp
• Oil -4 tbs
• Ghee – 1 tsp (optional)

Method:

1. Clean mutton well in running water , cut it to required size and keep it ready.
2. Dry roast the items given under “Roast & Grind” till you get nice aroma and grind it to a fine powder. Keep it aside.
3. Take a pressure cooker, pour the oil and wait till the oil gets heated. Add the items given under “seasoning” one by one and wait until all these splutter to get the aroma from the seasoning.
4. Add onion and Green chilli (just break into 2 or 3) and sauté well until the onion becomes translucent. Then add the ground paste mentioned above under “To grind” and sauté till the raw smell of the masala goes off.
5. Add finely chopped tomato and add some salt so that the tomato will get cooked easily and sauté till the tomato gets mashed well.
6. Then add all the masala powders and sauté till the oil oozes  out from the masala. Next, add curd and sauté well until the mixture gets glossy appearance.
7. Then  add cleaned mutton , sauté well,  add half portion of coriander  & mint leaves.
8. Add required salt  and  3 cups of water, close the lid and wait for  4  whistles and 5 minutes in simmer.
9. In the mean time, wash the seeraga samba rice and leave it as such after draining the water. It is sufficient if we do this part before 10 minutes of making biryani.
10. Now open the pressure cooker, drain the mutton pieces and measure the gravy, add water so that the gravy+water =6 cups for 3 cups of rice and keep it aside.
11. In a separate pressure pan, add ghee/oil, sauté rice along with the balance coriander, mint leaves and the cooked mutton. Add ground masala powder prepared with items given under “Roast & Grind” in step(2) and mix everything well and cook  for 3 to 5 minutes.
12. Then add gravy+water (6 cups) and  needed salt. You can check for spice also at this stage and you can add if needed. Stir well and close the lid. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for Mushroom Biryani recipe.

Your delicious, hot, spicy  Mutton Biryani is ready to serve! I have served the mutton biryani with onion raita and my favourite  ElumbuSambar!!

Note:

• Usually I prefer adding  small mutton pieces as shown in the pic. If you like you can make it bigger.
• Cooking time for mutton varies and you should decide the whistles allowed while cooking mutton.
• You can prepare this biryani with basmati rice also.

Tags: Mutton biryani recipe, Dindigul Biriyani recipe, how to make mutton biriyani at home, Mutton biryani with seeraga samba rice, mutton biryani with jeera samba, jeera samba mutton biryani recipe, seeraga chamba rice mutton biriyani, jeera chamba mutton biryani, boneless mutton biryani with seeraga samba rice, goat meat biryani, goat biryani with basmati rice, mutton biryani with raita and elumbu sambar, hotel style mutton biriyani recipe, pressure cooker mutton biryani recipe

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Mutton Kola Urundai/ Minced Meat Ball (மட்டன் கோலா உருண்டை)

Mutton kola urundai or Mutton kaima ball or Mutton keema ball or Minced  Meat ball or Mutton Kofta is a special Chettinad dish usually prepared for special occasions especially for treating grooms immediately after marriage. My grandma used to prepare these balls with ease, like any other dishes, kootu, poriyal, etc. She used to make these balls  in 100s since it is a favourite one for everybody in my family.  Though she made in large quantities, the dish will disappear within a few hours because these balls can be eaten like a snack and can also be taken as an accompaniment for rice.  We will never get bored of this dish and must have someone to ration the quantity. 

I think, this description is enough for you to try out this recipe and enjoy with your family! Let us move on to the recipe.

Ingredients:

• Mutton kaima ( Minced meat) – 150 gm
• Cinnamon- ½ “ piece
• Clove – 1 No.
• Fennel seeds – 1 tsp
• Khus khus (Poppy seeds) – 1 tsp
• Shallots – 7 Nos
• Garlic – 5 pods
• Ginger – 1” piece
• Green chillies – 3 Nos
• Red chillies – 3 Nos
• Grated coconut – 1 tbsp
• Turmeric powder – ½ tsp
• Porikadalai powder (Fried gram powder) – 150 ml
• Curry leaves – 2 sprigs
• Salt to taste
• Oil to fry

Method:

1. Wash the mutton kaima thoroughly and squeeze out the water and keep it aside.
2. In a kadai, add a tablespoon of oil and season with cinnamon, clove and fennel seeds.
3. Add onion, ginger and garlic and sauté for a while.
4. Add green, red chillies and khus khus and sauté till nice aroma comes.
5. Add curry leave sand coconut and sauté for 2 minutes.
6. Now, add mutton kaima and sauté , close the kadai with a lid and cook the kaima. No need to add water because the kaima itself will release enough water to cook the kaima. Sauté till  water from the kaima dries out. Allow the contents to get cooled.
7. Transfer the contents to a mixie jar and grind without adding any water.
8. In a large bowl, add turmeric, salt, porikadalai powder with the ground mixture and mix everything evenly.
9. Make small balls out of this dough and keep it aside.
10. In a deep bottomed kadai, add oil and heat the oil.
11. Fry the balls in simmer until done.

Your crispy, hot mutton kola urundai is ready to eat!

As I mentioned already, it can be taken as a snack or starter along with any soup or as an accompaniment with rice and any sambar, my choice is always for ElumbuSambar!

Note:

       There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped mutton keema balls.

• First try with a single ball and if you find the ball gets broken, add some more  porikadalai powder and try again. If you are not confident enough, you can add one egg and mix with the batter.
• The balls should be fried in simmer otherwise these balls will become black in colour.
• Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.
• As soon as the balls are added in the oil, the oil will become frothy.  So don’t panic, it will subside automatically after the balls are cooked.

To view  Mutton Kola Urundai recipe in Tamil, visit http://ranisarusuvai.blogspot.in/2013/12/blog-post_18.html

Tags: Minced meat balls recipe, Mutton kola urundai, Chettinad kola urundai, Mutton kaima balls recipe, mutton keema balls, fried mutton balls, mutton kaima urundai, Fried mutton koftas

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Mutton Bone Soup | Nenju Elumbu Soup (Nenjelumbu Soup) | Maarkandam Soup

Preparation time : 10 minutes     

Cooking time : 20 minutes

Serves 4 

Difficulty :  Easy

Mutton bone soup or Maarkandam Soup or Nenjelumbu soup is a clear soup, it is otherwise called "Nenju Elumbu Charu" and very good for all ages especially for growing children and very easy to make. I used to make this soup at least once in a month. I prefer this soup compared to broiler chicken . But today doctors, dieticians advice us not to take mutton. Children also like chicken and we don’t have any other choice than taking chicken. But the aroma of Country chicken soup  itself will tempt us to drink, that would be that much flavourful and healthy.

It was a practice in olden days to have this soup after taking oil bath on Saturdays. Nowadays, oil bath concept has faded away and  no one seems to apply oil on their scalps.  My grandma used to say that Nenjelumbu i.e bone from the chest portion of the goat does not have much fat and it is good for people suffering from cold and back pain , feeding mothers and those who are  recovering from illness/surgery.

Ingredients:

• Mutton bone    - 250 gms
• Toor  dhal        - 1 tbsp
• Shallots – 10 Nos. or Big onion (finely  chopped)– 1 No.
• Tomato            (finely chopped)         - 2 Nos.
• Ginger – garlic paste  - 2 tbsp
• Turmeric powder – 1 tsp
• Coriander leaves ( finely chopped) – a handful
• Pepper –Jeera powder – 1 tbsp
• Salt as required

Method:

            Add cleaned  bone and dhal in a pressure cooker , add all the above ingredients along with 3 cups of water for about 10 minutes in slow fire. Leave the pressure to subside on its own so that the juice from the bone  gets extracted into the soup. Then open the pressure cooker, check for spice, salt and water. If you want more soup, then add some more water, pepper-jeera powder and salt accordingly. Bring it to one more boil , then switch off. Serve the soup hot with Mutton Kola Urundai!!

Tags: Markandam soup, Nenju elumbu soup, Nenju elumbu charu, Rib bone soup, goat rib bone soup, nenjelumbu charu, mutton bone soup, markandam pepper soup, elumbu soup, elumbu charu, mutton soup

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Chettinad Kari Varuval (Mutton Fry)

Preparation time : 15 minutes     

Cooking time : 30 minutes

Serves 4 

Difficulty :  Medium

Chettinad Kari Varuval is a tasty, spicy side dish . My son started eating mutton (goat meat) only after having tasted this dish. I am sure all mutton lovers will love this recipe. My mom used to make this varuval to finish off the rice if she had cooked the rice in excess. Because we would not know how much rice we ate with this varuval. I don’t know how many of you heard about “kadai sadam”. After finishing varuval, my mom used to mix rice in the left out masala in the kadai. I have no words to describe that taste, it was such a  heavenly taste !!  It is not only the food that tastes so great , it is the bond of love that adds the unique taste to that dish.

I have described so much about this dish. So watch out for the quantity you eat when you make this dish. Ok? 

Ingredients:

• Mutton ( Boneless) – ¼ Kg.
• Small Onion (finely chopped) – 20 Nos.
• Ginger garlic paste – 1 Tbsp
• Tomato (finely chopped) – 2 Nos. (medium size)      
• Red chilli powder – 2 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1 tsp
• Pepper Jeera powder – 2 tsp
• Salt as required.

To grind:

• Coconut – 1 tbsp
• Khus khus- 1 tsp
• Cashew   - 3 Nos.

For seasoning:

• Bay leaf – 1 no.
• Cinnamon – 1” piece
• Kal paasi  - 1 piece
• Elaichi – 1 No.
• Clove – 1 No.
• Fennel seeds – 1 tsp
• Red chilli – 2 Nos.
• Curry leaves – few
• Gingelly Oil – 2 tbsp

Method:

Wash mutton thoroughly, cube it and pressure cook along with salt, turmeric powder and ½ cup water  for about 3 whistles and 5 minutes in simmer. Take a thick bottomed kadai, pour oil (preferably gingelly oil), season with items one by one given under seasoning. Add onion, fry till it becomes golden brown,  then add ginger-garlic paste, sauté till the raw smell leaves. Next add tomatoes , fry till it get mashed well, then add all masala powders, sauté till oil gets separated. Then transfer the contents from the pressure cooker, mix well, add required salt ( remember we add salt while cooking mutton), cover with the lid and cook for 5 minutes. Then add the coconut paste, now the gravy will start thickening, add pepper jeera powder,  stir now and then, till the gravy gets dried. Your kari varuval is ready!

This can be served with any rice with sambar, rasam, curd or with elumbu sambar and with chapathi or parotta. Finally, don’t miss  your kadai Sadam ( கடாய் சாதம்) with your family!!

Note: If you want  thick gravy to mix with rice or side dish for chapathi, you can add one more tomato and remove from stove little bit earlier.  Coconut paste is optional.

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Elumbu Sambar/ Nenju Elumbu Kuzhambu (Bone Gravy)

Elumbu Sambar or Elumbu Kuzhambu with mutton chukka is a signature dish of our family and loved by everyone . My brothers are crazy for this combo . This combo works out really well for Sunday’s lunch, today being Sunday,  I made elumbu sambar using nenju elumbu with Chettinad Kari Varuval (Mutton Fry). I want to post this recipe immediately so that next Sunday, you may try it out,  enjoy and realize that what  I am telling is absolutely true.

Most of the people, now a days, don’t prefer mutton because of its fat content. Doctors also advice us to go in for lean meat. In my opinion, elders can have in limited quantities once in a while but growing children should be given mutton regularly instead of chicken. Mutton provides good quality protein, rich in iron and other nutrients essential for growing children. Let us see how we can make Elumbu Sambar.

Ingredients:

• Rib bone (Nenju elumbu) & Nalli -1/4 Kg.
• Drumstick – 1 No. (cut into pieces)
• Toor dhal -50 gm
• Onion (finely chopped) – 1 No. (medium size)
• Ginger garlic paste – 1 Tbsp               
• Tomato (finely chopped) – 2 Nos. (medium size)      
• Red chilli powder – 2 tsp
• Coriander powder – 4 tsp
• Turmeric powder – 1 tsp
• Tamarind  juice – 2tbsp
• Salt as required.

To grind:

• Coconut – 2 tbsp
• Khus khus- 1 tsp
• Pepper – 1 tsp
• Jeera -  1 tsp

For seasoning:

• Bay leaf – 1 No.
• Cinnamon – 1” piece
• Kal paasi  - 1 piece
• Fennel seeds – 1 tsp
• Red chilli – 2 Nos.
• Curry leaves – few
• Oil – 2 tbsp                                                                              

Method:

            After washing the bone thoroughly in water, put the bone in a pressure cooker along with washed toor dhal, turmeric powder, salt , 2 cups of water and cook for 3 whistles and simmer for 5 minutes. Now place the flat bottomed kadai, pour oil, season with bay leaf, cinnamon, kal paasi, fennel seeds, red chillies  and curry leaves. Then add onion and sauté till it turns to a golden colour, add ginger-garlic paste , sauté till the raw smell goes off, then add tomato, cook till the tomatoes get mashed well. Now transfer the contents from the pressure cooker , add red chilli powder and coriander powder, drumstick pieces and required salt, mix well and add water if required. Bring it to boil, then add tamarind extract. After it boils, add coconut paste. Bring it to one more boil and switch off. This is an excellent accompaniment for hot steamed rice, soft idly, dosa, parotta and chappathi.

Note:

1. Keep in mind while adding salt in the sambar, that we have already added salt while pressure cooking the bone. So add salt accordingly.
2. Those who don’t like to add coconut can exclude the coconut paste part in the recipe.
3. The consistency will neither too thick nor too watery. It will be in medium consistency, so water should be added accordingly.

Tags: Elumbu Kuzhambu, Chettinad Bone Gravy, Chettinattu Elumbu Sambar, chettinad elumbu kuzhambu, chettinad lamb bone curry, Chettinad nenjelumbu kuzhambu, Markandam Kuzhambu, Nenju elumbu kuzhambu, Lamb chest rib bone curry, Nenju elumbu gravy

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