கறி கஞ்சி

KARI KANJI
(Mutton Porrige)

INGREDIENTS
Mutton (Boneless) – ¼ Kg.
Raw Rice – 350 gms.
Moong Dal – 150 gms.
Garlic – 1 No. (small)
Asafoetida – ¼ TSP.
Tomato – 200 gms.
Carrot – 200 gms.
Onion – 200 gms.
Rambai Leaves – Few.
Whole garam masala – 5 gms.
Ginger & garlic paste- 1 TBSP.
Pure Ghee – 50 gms.
Green Chilies – 2 Nos. (Big)
Coconut – 2 Nos. (Big)
METHOD :
Mutton Cooking Method :
1. Wash and marinate the mutton with Red Chilie Powder, Salt, Ginger Garlic paste for 10 minutes.
2. Heat the Oil in a pressure cooker, add the sliced onions, rumbai leaves, whole garam masala, green chilies, add the marinated mutton, carrot, tomato and enough amount of water. Cook it for 30 minutes in the simmer. Make a thick gravy.
Rice Cooking Method :
1. Wash the rice and moong dal. Cook with 2 litres of water and turmeric, garlic and asafoetida in a big pot.
2. The Rice Porrige ¾ cooks mash it with hand blender.
3. Separate the mutton and gravy.
4. Mash the mutton, remove the rambai leaves, whole garam masala, tomato, skin curry leaves in the gravy.
5. Grate & extract the milk from the coconut. Add the mashed mutton and gravy in the coconut milk.
6. Mix together the rice porrige and mutton gravy. Check the consistency and seasoning. Boil the porrige for 10 minutes until the coconut milk raw smell goes off. Remove from fire.
For Tempering
1. Heat the ghee, add few ginger garlic paste and cardamom. Fry till golden brown. Add this mixture into porrige.
2. Serve hot.
Note : Add double the quantity of Ghee + Oil from the normal
Mutton Curry preparation.