AuthorChef Soju PhilipAndhra cuisine is generally famed for their spiciness and tangy taste. It can broadly classified into three regions. Andhra, Telengana and Rayalaseema. Telengana is a major producer of red chillies in India. So that it dominates the taste of the food in all three regions. Seafood and meat dishes were predominantly in the coastal areas with a wide range of vegetarian dishes.
I remember my first visit to an Andhra restaurant , which was in Bangalore. The city has a lot of Andhra specialty restaurants in every corner. I had went there for a lunch and tried their typical thali meals which was a treasured meal. It consists of several dishes from starters, vegetarian main courses, non veg dishes, pickles, bread and sweet etc. The mutton curry which served with the Thali was wonderful and here am producing the recipe for my well wishers.
Andhra mutton curry is a delectable curry made of tender mutton with coconut and spices. Its also known as Mamsam koora in Andhra. Mamsam means meat and koora means curry. an easy to make non veg dish which can win any people who loves hot meat dishes. It wel goes with rice as its the staple of the state, also with any Indian breads like chappathi, roti or naan.
Wash and drain the mutton curry cut pieces. keep aside
Peel the onions, slice thinly. Halved the green chillies, Wash and chop the tomatoes.
Soak the cashew nuts and khas khas in warm water and grind it with coconut and keep aside.
Heat the oil in a pressure cooker, add the whole garam masala, whole red chillies, green chillies and fry.
Add sliced onion and fry till golden in color. Add ginger garlic paste and fry well. Add chopped tomatoes and saute well till the tomatoes were mashed. Add all spice powders except garam masala powder and fry for a while.
Add the mutton pieces and stir fry along with the masala till it start releasing liquid. Add the ground coconut mixture , salt and one cup water and mix well. Close the cooker with the lid and cook for nearly 5-8 whistles depending the quality of the meat.
Release the whistle, open the lid, add garam masala powder and simmer for another 5 minutes till the gravy becomes thick. Add chopped coriander and remove
Serve hot with steamed rice or any Indian breads.
Ingredients
Directions
Wash and drain the mutton curry cut pieces. keep aside
Peel the onions, slice thinly. Halved the green chillies, Wash and chop the tomatoes.
Soak the cashew nuts and khas khas in warm water and grind it with coconut and keep aside.
Heat the oil in a pressure cooker, add the whole garam masala, whole red chillies, green chillies and fry.
Add sliced onion and fry till golden in color. Add ginger garlic paste and fry well. Add chopped tomatoes and saute well till the tomatoes were mashed. Add all spice powders except garam masala powder and fry for a while.
Add the mutton pieces and stir fry along with the masala till it start releasing liquid. Add the ground coconut mixture , salt and one cup water and mix well. Close the cooker with the lid and cook for nearly 5-8 whistles depending the quality of the meat.
Release the whistle, open the lid, add garam masala powder and simmer for another 5 minutes till the gravy becomes thick. Add chopped coriander and remove
Serve hot with steamed rice or any Indian breads.
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