Andhra Gongura Mutton
Gongura Mutton, also known as Andhra Gongura Mamsam, is a flavorful and traditional dish from Andhra Pradesh that beautifully combines the rich, meaty taste of mutton with the tangy zest of gongura (sorrel) leaves. This dish is a staple in many Telugu households and is particularly popular for its bold flavors, spicy undertones, and irresistible aroma.
Inroduction
About this Recipe
By: Anne Jangam
The unique combination of slow-cooked mutton and the sourness of gongura creates a dish that is both hearty and deeply satisfying. The tender, succulent mutton absorbs the tangy and spicy masala, resulting in an explosion of flavors with every bite. Gongura leaves are not only a culinary delight but also packed with nutrients, adding a healthy twist to this dish.
This recipe is a perfect representation of Andhra cuisine’s love for bold, rustic, and well-balanced flavors. Whether paired with steaming hot rice, roti, or even millet-based dishes, Gongura Mutton is sure to be a crowd-pleaser for spice lovers. Get ready to experience the authentic taste of Andhra with this delicious and traditional recipe!
Ingredients
For Gongura Paste:
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3 bundles of gongura leaves (washed and cleaned)
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6 green chilies
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¼ tsp salt
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1 cup water
For Marination:
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½ kg mutton with bones
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1 tsp red chili powder
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1 tsp salt
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¼ tsp turmeric powder
For Cooking:
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2 onions (sliced)
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¼ cup coriander leaves (chopped)
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1 tsp cumin-coriander powder
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3 tbsp oil
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1 tsp mustard seeds
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1 tsp cumin seeds
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1 dried red chili
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1 tbsp ginger-garlic paste
1.Prepare the Gongura Paste:
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In a pot, add gongura leaves, 6 green chilies, ¼ tsp salt, and 1 cup water.
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Cook for about 5 minutes until the leaves soften.
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Let it cool, then blend into a smooth paste.
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2.Marinate the Mutton:
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Clean the mutton and marinate it with red chili powder, salt, and turmeric.
Set aside for at least 30 minutes.
3.Cook the Mutton:
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In a pot, heat the marinated mutton for 2 minutes, allowing it to release moisture.
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Add 3 cups of water and cook until the mutton becomes tender.
Once cooked, set it aside.
4.Prepare the Tempering:
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Heat oil in a pot and add mustard seeds, cumin seeds, and dried red chili.
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Add sliced onions and sauté until golden brown.
Mix in ginger-garlic paste and sauté until the raw smell disappears.
5.Combine Everything:
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Add the cooked mutton to the pot and mix well.
Stir in the gongura paste and let it absorb all the flavors for 2-5 minutes.
6.Final Touch:
Sprinkle cumin-coriander powder and garnish with fresh coriander leaves.
7.Serving Suggestion:
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Serve hot with steamed rice or roti.
Enjoy your flavorful Andhra Gongura Mamsam!
Dum ka Ghosh
Dum Ka Gosht is a traditional Hyderabadi dish known for its rich flavors and royal presentation. This recipe is not only simple to prepare but also requires easily accessible ingredients, making it a favorite among many.
Inroduction
About this Recipe
By: Asihwarya
Dum Ka Gosht is a traditional Hyderabadi dish known for its rich flavors and royal presentation. This recipe is not only simple to prepare but also requires easily accessible ingredients, making it a favorite among many.
Ingredients
For the Aromatic Spice Paste:
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1 tbsp coconut powder
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6-7 green cardamoms
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4 cloves
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Small pieces of cinnamon
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Water (as needed for grinding)
For the Mutton Marination:
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½ kg mutton (cut into pieces)
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2 tsp coriander powder
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1 tsp red chili powder
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½ tsp black pepper powder
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1 tsp roasted cumin powder
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1 tsp garam masala
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½ tsp turmeric powder
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1 tbsp ginger-garlic paste
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½ cup yogurt
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½ cup fresh mint leaves (chopped)
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½ cup fresh coriander leaves (chopped)
Fried Onion Addition
Fry 2 medium onions until golden brown. Let them cool in the fridge for 30 minutes, then crush them. Mix the crushed onions into the marinated mutton along with the oil used for frying. Optional: Add 1 tablespoon ghee for extra richness or 1 teaspoon raw papaya paste to speed up cooking.
Marination
Refrigerate the marinated mutton for at least 4-5 hours, preferably overnight, to intensify flavors. Seal the bowl properly to retain moisture.
Cooking Process
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Transfer the marinated mutton to a heavy-bottomed pot.
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Cook on high heat for 5 minutes to warm up the ingredients.
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Meanwhile, heat a tava (griddle), then place the pot on it. Reduce the flame to low and slow cook for 30-35 minutes, adjusting based on whether papaya paste was used.
Final Adjustments
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If excess water remains, increase the flame to evaporate it.
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If the mixture is too dry, add a little warm water.
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Stir in chopped green chilies and fresh coriander for a fresh finish.
Serving Suggestions
Serve hot with naan, roti, or parathas for a flavorful and satisfying meal. Enjoy the rich, tender, and aromatic Dum Ka Gosht with family and friends!
Mutton Korma
Mutton Korma is a traditional dish often prepared during festive occasions. This recipe is not only flavorful but also easy to make in large quantities, making it perfect for gatherings.
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: Asihwarya
Mutton Korma is a traditional dish often prepared during festive occasions, particularly. This recipe is not only flavorful but also easy to make in large quantities, making it perfect for gatherings.
Ingredients
- Mutton: 1 kg, bone-in pieces
- Yogurt: 1 cup, whisked
- Onions: 3 large, thinly sliced
- Ginger-Garlic Paste: 2 tablespoons
- Green Chilies: 2-3, slit (adjust to taste)
- Oil or Ghee: ½ cup
- Fresh Coriander Leaves: For garnish
- Salt: To taste
Spices:
- Turmeric Powder: ½ teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Coriander Powder: 1 tablespoon
- Cumin Powder: 1 teaspoon
- Garam Masala Powder: 1 teaspoon
- Whole Spices:
- Bay Leaves: 2
- Cloves: 4
- Green Cardamom Pods: 4
- Black Cardamom Pod: 1
- Cinnamon Stick: 1-inch piece
- Mace: 1 small piece
- Nutmeg Powder: A pinch
- Marinate the Mutton:
- In a large bowl, combine the mutton pieces with whisked yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- Mix thoroughly to ensure the mutton is well-coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavors.
- Prepare the Fried Onions (Birista):
- Heat oil or ghee in a deep, heavy-bottomed pan over medium heat.
- Add the sliced onions and fry until they turn golden brown and crispy. Stir frequently to prevent burning.
- Once done, remove the onions with a slotted spoon and drain on paper towels. Set aside.
- Cook the Mutton:
- In the same oil or ghee used for frying onions, add the whole spices: bay leaves, cloves, green cardamom, black cardamom, cinnamon stick, and mace. Sauté for a few seconds until aromatic.
- Add the marinated mutton to the pan. Cook on medium-high heat, stirring occasionally, until the mutton changes color and the oil begins to separate from the mixture.
- Lower the heat, cover the pan, and let the mutton cook in its own juices. Stir occasionally and cook until the mutton is tender. This may take about 45 minutes to an hour. If the mixture becomes too dry, add a little water as needed.
- Combine and Simmer:
- Once the mutton is tender, add the fried onions (reserve some for garnish) and slit green chilies to the pan. Mix well.
- Sprinkle garam masala powder, nutmeg powder, and adjust salt if necessary.
- If a richer gravy is desired, add a few tablespoons of fresh cream or a handful of soaked and ground cashew nuts at this stage.
- Simmer the curry for another 10-15 minutes, allowing all the flavors to meld together.
- Garnish and Serve:
- Garnish the Mutton Korma with the reserved fried onions and freshly chopped coriander leaves.
- Serve hot with naan, paratha, or steamed basmati rice.
Natukodi Curry
This traditional dish made with tender country chicken, known for its rich aroma and nutritional benefits. Avoid using aged or fighting roosters, as their meat is tough and lacks the delicate flavors of a young bird.
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: Anne Jangam
This traditional dish is made with tender country chicken, known for its rich aroma and nutritional benefits. Avoid using aged or fighting roosters, as their meat is tough and lacks the delicate flavors of a young bird.
Ingredients
For the Chicken:
- 1 kg tender country chicken (cut into pieces)
- 1 tsp chili powder
- ¼ tsp turmeric powder
- ½ tsp salt
- ¼ tsp oil
- ½ tsp garam masala
For the Wet Masala:
- ½ tsp white sesame seeds
- 1 tsp poppy seeds
- 2 cloves garlic
- 1-inch ginger piece
- 2 tbsp dry coconut pieces
- 6 cashew nuts
- 1 onion (chopped)
- 1 tomato (chopped)
- 1 cup mint leaves
- Handful of curry leaves
- 4 cloves
- 3 cardamoms
- 1 small cinnamon stick
- 1 bay leaf
For Cooking:
- 3 tbsp groundnut oil (palli oil)
- 8 cloves
- 6 cardamoms
- 4 cinnamon sticks
- 1½ tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander powder
- ½ tsp black pepper powder
- Fresh coriander leaves (for garnish)
Preparation Steps
1. Prepare the Chicken:
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Clean the chicken thoroughly with turmeric and salt. Drain well.
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Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.
2. Prepare the Wet Masala:
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Lightly dry roast sesame seeds and poppy seeds.
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Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.
3. Cooking the Curry:
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Heat 3 tbsp groundnut oil in a pot.
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Add the wet masala and sauté for a minute until fragrant.
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Add the marinated chicken and cook for 5 minutes, stirring occasionally.
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Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.
4. Final Touch & Serving:
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Sprinkle garam masala, coriander powder, and black pepper powder.
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Garnish with fresh coriander leaves.
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Serve hot with rice or roti.
Step by Step Instructions
Step 1 Prepare the Chicken:
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Clean the chicken thoroughly with turmeric and salt. Drain well.
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Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.
Step 2 Prepare the Wet Masala:
- Lightly dry roast sesame seeds and poppy seeds.
- Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.
Step 3 Cooking the Curry
- Heat 3 tbsp groundnut oil in a pot.
- Add the wet masala and sauté for a minute until fragrant.
- Add the marinated chicken and cook for 5 minutes, stirring occasionally.
- Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.
Step 4 Final Touch & Serving
- Sprinkle garam masala, coriander powder, and black pepper powder.
- Garnish with fresh coriander leaves.
- Serve hot with rice or roti.
Nellore Fish Curry
A tangy and spicy fish curry originating from Nellore, Andhra Pradesh, characterized by its use of tamarind and a blend of aromatic spices. “Pulusu” refers to a sour stew.
Servings
4
Ready In:
2hrs 45min
Calories:
610
Good For:
Lunch
Inroduction
About this Recipe
By: Anne Jangam
A tangy and spicy fish curry originating from Nellore, Andhra Pradesh, characterized by its use of tamarind and a blend of aromatic spices. “Pulusu” refers to a sour stew.
Ingredients
- 6 tablespoon gingely (sesame) oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 3 dried red chillies
- 5 sprigs curry leaves
- 8 cloves minced garlic
- 4 green chillies
- 15-20 shallots (small onions)
- Big lemon size tamarind
- 6 very ripe tomatoes
- 1 teaspoon turmeric powder
- 2 teaspoons red chilli powder
- 3 teaspoons coriander powder (dhania)
- 1.5 teaspoon salt
- 500 grams fresh water fish with bones
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Spice Powder :
- ½ teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 2 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black pepper
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Heat 6-8 tbsp of gingely (sesame) oil in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and plenty of curry leaves (about 5 sprigs). Fry until crisp.
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Add minced garlic, chopped green chilies (to taste), and finely chopped shallots. Fry until lightly browned.
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Soak a lemon-sized tamarind piece in 2 cups of water for 20 minutes. Squeeze and strain to remove seeds. Set aside.
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Blend 6 tomatoes into a puree. Set aside.
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Add tomato puree, tamarind pulp, 1 tsp turmeric, 2 tsp red chili powder, 3 tsp coriander powder, salt, and 2 more cups of water to the pan. Simmer covered on low for 30 minutes, stirring every 5 minutes, until oil floats on top.
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Add fish pieces and cook for 7-8 minutes on low heat.
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Meanwhile, dry roast fenugreek, cumin, coriander, mustard seeds, and black pepper on low heat for 5 minutes until fragrant. Cool, then grind into a fine powder.
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Add the spice powder to the curry, simmer for a minute, then remove from heat. Serve hot with rice.
Step by Step Instructions
Step 1
Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Lots of curry leaves. I used about 5 sprigs. Fry until the curry leaves are crisp.
Step 2
Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.
Step 3
Soak a big lemon size tamarind in 2 cups of water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.
Step 4
Puree 6 tomatoes in a blender. Set aside.
Step 5
Add tomato puree, tamarind pulp, 1 tsp turmeric, 2 tsp red chili powder, 3 tsp coriander powder, salt, and 2 more cups of water to the pan. Simmer covered on low for 30 minutes, stirring every 5 minutes, until oil floats on top.
Step 6
Add fish pieces and cook for 7-8 minutes on low heat.
Step 7
Meanwhile, dry roast fenugreek, cumin, coriander, mustard seeds, and black pepper on low heat for 5 minutes until fragrant. Cool, then grind into a fine powder.
Step 8
Add the spice powder to the curry, simmer for a minute, then remove from heat. Serve hot with rice.