"Karri-Kathirikai Perattu"

"Karri-Kathirikai Perattu"

Quantity: 3- 4 members

About this Foodie!!

"Karri_Kathirikai Perattu(Mutton-Brinjal Gravy)" is another typical  traditional South Indian rural area's dish variety famous for its flavor , the semi gravy of brinjal and mutton will rule your taste buds, the combination of this spicy gravy, brinjal and mutton will one after the other do the correct balancing of their flavor while eating!


Best side dish for "Yezhumbum Paruppum Kozhmbu rice, can be mixed with white plain rice , Idly.
   

(Mutton-Brinjal)Karri-Kathirikai Perattu

 Recipe

Ingredients

  1.       Mutton – 1/2 kg

  2.       Brinjal – 1/4  kg

  3.       Onion – 1 no.

  4.       Coriander powder – 2 tbl.spoons

  5.       Chilli powder – 1 tea.spoon

  6.       Turmeric powder – 1/4  tea.spoon

  7.       Table Salt-  to taste.

  8.       Saunf- 1/4 tea.spoon

  9.       Vadagam –  1/4 of lemon size .

  10.   Curry leaves – 3-4 nos.

  11.   Coconut scraps(Thengai poo)– 3 tbl. Spoon. 

Method

  1.       Add Mutton, coriander powder, chilli powder, chopped onion , turmeric powder, sliced brinjals(Keep brinjals in a small bowl separately inside the cooker while cooking so that brinjals don’t get over cooked and get dissipated) ,salt and cook for 3 whistles in cooker.

  2.       Wait for 5 mins.

  3.       Then mix those brinjals directly with the mutton mixture.

  4.       Take vadagam, saunf , curry leaves and fry it (Thalichu) add to mutton mixture.

  5.       Add coconut flowers to the mutton mixture and cook for 5 mins and serve it.

  Let your taste buds tell your fingers to post your valuable comments.

  Happy Foodie!!!