Description
Ponnuswamy is a chain of restuarants in chennai serving fabulous southindian non veg dishes. Their mutton sukka and biryani are to die for. Since my in-laws live in royapettah we frequent the one on gowdia mutt road. The oldest and the very first.
I tried to recreate their mutton…..
| Ingredients-1 | |
|---|---|
| 1 kg | Mutton cut into bite size pieces |
| 2 nos | Onion medium ( chopped finely) |
| 1 nos | Tomato (finely chopped) |
| 2 pinch | Turmeric powder |
| 3 tbsp | Red chilli powder |
| 1 tbsp | Coriander /dhania powder |
| 2 tsp | Pepper powder |
| 1 tsp | Jeera powder |
| 1 tsp | Garam masala powder |
| 3 tbsp | Ginger garlic paste |
| Ingredients-2 | |
|---|---|
| 5 nos | Red chillies with stem |
| 1 tsp | Mustard seed |
| 1 tsp | Urad dal |
| Ingredients-3 | |
|---|---|
| Coriander to garnish | |
| Salt to taste | |
| Oil |
Instructions
Take a pressure cooker and put in the mutton along with the turmeric, chilli, coriander, pepper and jeera powder. Add in salt and cook the mutton to 2 whistles and simmer for 5 mins.Take a kadai and heat oil. Temper mustard, urad dhal and red chillies till they fry a little. Add in the onion and fry till translucent followed by the chopped tomato and fry till it turns soft.. Now add the ginger garlic paste and fry till the raw smell fades. Add in half the curry leaves.
Drain in the water from the mutton into the kadai and let the sauce thicken. Add in the mutton and let it roast till dark brown in a low flame.
Serve hot with sambar rice, rasam rice or plain ghee rice
Comments are closed.