Mutton kozhakkattai soup recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. -- For Soup --
    1. Goat or lamb meat - 1/2 kilogram
    2. Dry chili - 5
    3. Coriander seed - 1 tablespoon (tbsp.)
    4. Fennel seed - 2 teaspoon (tsp.)
    5. Cum seed - 2 teaspoon (tsp.)
    6. Turmeric powder - 1 teaspoon (tsp.)
    7. Shallot (sambar onion) - 15
    8. Curry leaf - a handful
    9. Salt - to taste
  2. -- For making kozhakkattai --
    1. Par boiled rice - 1 cup
    2. Black gram - 1 tablespoon (tbsp.)
    3. Shredded coconut - 2 tablespoon (tbsp.)

PREPARATION:

  1. Roast dry chili, coriander seeds, fennel seeds, cumin seeds and grind them into a fine powder.
  2. Grind shallot (sambar onion), ground powder, turmeric powder, curry leaf into a paste.
  3. -- Making kozhakattai --
    1. Soak rice and black gram for an hour separately.
    2. Grind black gram into to a fine thick paste.
    3. Grind coarsely the rice as you do for masala vadai
    4. Mix black gram paste, ground rice, 1/4 of the onion paste and salt to taste.
    5. Then make medium size balls and steam them in idli cooker. NOTE: If you insert a toothpick and pull out it should come clean; that means kozhakattai is cooked.
  4. In a pressure cooker add mutton (goat or lamb meat), 3/4 of the shallot (sambar onion), 2 cups of water, salt to taste and cook for 3 to 4 whistle.
  5. Once the pressure is released add the kozhakattai and bring to boil and serve.

NOTES:




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