Serves 1
Directions
- 1Soak urad dal, rice and fenugreek in water for 8–10 hours or overnight.
- 2Drain the ingredients and reserve the soaked water.
- 3Grind the dal, rice, and fenugreek mixture with the reserved soaked water until the batter is smooth, slightly thick, and pourable, starting with 1 cup of water.
- 4Ferment the batter for at least 6 hours, then stir in 1-2 tsp of salt.
- 5Heat coconut oil and sauté the diced onion, curry leaves, dried chilies, mustard seeds, and cumin seeds.
- 6Allow the tempered mixture to cool completely, then mix it into the fermented batter.
- 7Heat a dosa tawa or cast iron pan on medium-high, lightly oil it, pour the batter, and spread it thin in circles.
- 8Flip the thosai once the edges are crisp and cook briefly.
- 9Season the mutton with turmeric, salt, and vinegar, and marinate for at least 1 hour.
- 10Lightly toast the dry spices for the curry individually until fragrant, then grind them with the garlic, ginger, turmeric, and a splash of water to form a paste.
- 11Heat 1/2 tbsp of coconut oil and sear the mutton over high heat until lightly browned, then remove it from the pot.
- 12In the same pot, sauté the mustard seeds, sliced onions, curry leaves, and salt.
- 13Add the spice paste to the pot and cook on medium heat until the oil separates, approximately 3-4 minutes, then add a splash of water and stir.
- 14Add the seared mutton back into the pot and cook for 3 minutes.
- 15Add the green chilies and enough water to partially cover the meat; cover and simmer on low for 1-2 hours.
- 16Stir in the coconut milk, adjust salt levels, and cook uncovered for 10 minutes.
Ingredients
- 1 cup urad dal
- 2 cups raw rice, short/medium grain
- 2 cups parboiled rice
- 2 tsp fenugreek seed
- salt (optional)
- 1 tbsp coconut oil
- 1/4 cup red onion, finely diced
- 6-8 whole curry leaves, finely chopped
- 4 whole dried red chili
- 1/2 tbsp mustard seed
- 2 tsp cumin seed
- 1 1/2 tbsp coriander seed
- 4 whole dried red chili
- 2 tsp fennel seed
- 2 tsp cumin seed
- 1/2 inch cinnamon
- 5 whole clove
- 5 pods cardamom
- 1 tsp fenugreek seed
- 1 tsp black peppercorns
- 1 sprig curry leaves
- 3 cloves garlic
- 1 knob ginger
- 1 pinch turmeric
- 2 lb bone-in mutton
- 2 tsp turmeric
- 1 1/2 tsp coconut vinegar
- 1 whole red onion, sliced
- 1 1/2 tbsp coconut oil
- 1/2 tbsp mustard seed
- 2 whole green chili
- 1/2 cup coconut milk
Tips
- Use white vinegar as a substitute for coconut vinegar.
- Toast dry spices individually just until fragrant to avoid dark roasting.
Related recipes
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup
Instant Pot Chicken Biryani
Indian · Soup
Egg drop soup
Indian · Soup
Bagare Baigan
Indian · Soup
Honey Garlic Butter Chicken Mac & Cheese
Indian · Soup