Mutton kozhakkattai soup recipe

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: