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Mamsam Koora Recipe:
If you need to enjoy the ‘kaaram’ (spicy hot) ruchi that Andhra
food is known for, you then need to taste the non-vegetarian fare that is
positive to get flavor buds tickly and set your tongue on fire.
The fiery hot
taste is there and now not in the vegetarian meals that are certainly now not
spicy instead ‘mildly spiced’.
A maximum popular meat dish for the carnivores in Andhra is Mamsam
(mutton) koora, a conventional Andhra Cuisine.
The meat pieces are
cooked in a ginger-garlic-green chili-onion base, spiced with handiest crimson
chili powder and then simmered in tamarind, the most vital ingredient, which
exquisitely enhances the taste and takes it to any other degree.
The appetizing
aroma because the mutton pieces simmer inside the flavorful alliance of spice
and tamarind is in reality impossible to resist and addictive.
This classic
all-time favorite Indian food recipe is a really perfect
accompaniment to rice.
Ingredients
- 1 kg mutton, washed and tired
- 1/4 tsp turmeric pwd
- 3/4 tbsp pink chilli pwd (regulate)
- Large lemon sized tamarind, extract pulp
- Salt to flavor
- 1 1/2 tbsps oil
- Make a coarse paste:
- 3 medium sized onions
- 3 green chills
- 10-12 garlic flakes
- 1 half" ginger piece
Method for Making Mamsam Koora
- Heat oil in a heavy bottomed pot. Add the floor onion paste and stir fry for five-6 minutes. Add the washed mutton portions and integrate properly. Cook for eight-10 minutes or till oil separates.
- Add turmeric powder and chili powder, combine. Cook for 2 minutes. Add 2 cups water and salt and prepare dinner until the beef is 3-fourth cooked. (You can use a pressure cooker) Add the extracted tamarind pulp, together with a cup of water and combine nicely. Let the mutton pieces simmer in this tamarind base for 20-25 minutes or till the beef is cooked and you get the preferred gravy consistency.
- Adjust salt. Garnish with coriander leaves.
- Serve warm with white rice.
For More >>> Mutton Recipes
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