Mutton Nalli Gravy (மட்டன் நல்லி எலும்பு குழம்பு ) – How to make Healthy Mutton Nalli Gravy
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Ingredients
250 gm nalli elambu / mutton leg bones
2 medium sized onion – finely chopped
3 small tomato – chopped
1 tbsp ginger garlic paste
1 tsp sambar powder
½ tsp turmeric powder
1 tsp black pepper powder
½ tsp cumin / jeera powder
1 tsp coriander powder
½ tsp garam masala
salt to taste
1 cup water
1 tsp mustard seeds
2 tbsp oil
1 stick curry leaves
1 tbsp chopped coriander leaves
Wash and marinate nalli elambu with turmeric powder. Keep it aside for 15-20 minutes. Heat 2 tbsp peanut or coconut oil in a pressure cooker. Temper mustard seeds and curry leaves. Add chopped onions and cook for a while.
Now, add chopped tomatoes and mash the pulp. Add ginger garlic paste and stir well. Now, add sambar powder, coriander powder, pepper powder, cumin powder and garam masala. Stir well everything. Add marinated nalli elambu and salt to taste.
Mix well everything and add 1 cup water or more if needed. Close the lid and pressure cook for 10 whistles. Remove from the flame. Once pressure settles, open the lid. Add chopped coriander leaves. If you want thin curry then no need to further cook.
But for thick masala, cook the masala again till you get gravy like consistency which may take around 10 minutes if cooked on low medium flame. No need to pressure cook for this step. Serve nalli elambu masala with rice or roti / chapati.
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