A fiery and aromatic mutton curry straight from the heart of Andhra Pradesh. Tender mutton pieces are cooked in a rich gravy made with roasted spices, coconut, and a generous kick of red chilies. This dish is a true celebration of bold South Indian flavors.
Prep25 min
Cook60 min
Servings4
Serving size: 1 cup
385cal
38gprotein
18gcarbs
19g
Ingredients
500 g Mutton (Bone-in, curry cut)
0.25 cup Curd (Whisked until smooth)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (For marinade, adjust to taste)
6 pcs Dried Red Chilies (Guntur or Byadgi variety recommended)
A rustic, gluten-free flatbread from South India made with sorghum flour. These soft yet sturdy rotis are traditionally patted by hand and cooked on a hot griddle, perfect for scooping up spicy curries.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
About Andhra Mutton Curry, Jonna Rotte and Lachha Pyaaz
Homestyle Andhra Mutton Curry with fiber-rich Jonna Rotte - aromatic, protein-packed, and perfectly spiced!
This andhra dish is perfect for lunch. With 668.3599999999999 calories and 44.269999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
2 pcs Green Cardamom
1 tbsp Poppy Seeds
3 tbsp Grated Coconut (Fresh or desiccated)
3 tbsp Vegetable Oil
2 medium Onion (Finely sliced)
2 pcs Green Chili (Slit lengthwise)
10 pcs Curry Leaves
2 medium Tomato (Finely chopped)
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (For gravy, as needed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, 1.5 tbsp ginger garlic paste, turmeric powder, 1 tsp red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or preferably for 2-4 hours in the refrigerator for more tender meat.
2
Prepare the Spice Paste
Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and green cardamom.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
Add the poppy seeds and grated coconut to the pan and roast for another 60 seconds until the coconut is lightly golden.
Remove from heat and allow the mixture to cool down completely.
Transfer the cooled spices to a grinder or blender. Add 2-3 tablespoons of water and grind to a smooth, thick paste.
3
Sauté Aromatics and Build the Gravy Base
Heat vegetable oil in a pressure cooker over medium heat.
Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown. This step is crucial for the flavor of the gravy.
Add the slit green chilies and curry leaves, and sauté for another minute.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft, mushy, and oil starts to separate from the mixture.
4
Cook the Mutton and Masala
Add the marinated mutton to the pressure cooker. Increase the heat to medium-high and sauté for 7-8 minutes, stirring frequently, until the mutton is browned on all sides and the moisture has evaporated.
Add the freshly ground spice paste to the cooker. Continue to sauté for another 5 minutes, stirring continuously, until the raw smell of the masala disappears and oil begins to ooze from the sides.
5
Pressure Cook the Curry
Pour in 1.5 cups of warm water and the remaining 1 tsp of salt. Stir well to combine everything, scraping the bottom of the cooker to release any stuck bits.
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
Turn off the heat and let the pressure release naturally. Do not force open the lid.
6
Garnish and Serve
Once the pressure has settled, carefully open the cooker lid.
Check if the mutton is cooked through and tender. If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken it.
Adjust salt if necessary. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, ragi sangati, dosa, or chapati.
233cal
5gprotein
46gcarbs
4gfat
Ingredients
2 cup Sorghum Flour (Also known as Jowar Atta or Jonna Pindi)
2 cup Water (Must be at a rolling boil, you may not need all of it)
0.5 tsp Salt (Adjust to taste)
2 tsp Ghee (Optional, for applying on hot rottes)
Instructions
1
Prepare the Dough
In a large, heatproof bowl, combine 2 cups of sorghum flour and salt. Mix well.
Bring 2 cups of water to a rolling boil in a separate pot.
Gradually pour about 1.5 cups of the boiling water into the flour mixture while continuously stirring with a wooden spoon or spatula. The mixture will look crumbly and shaggy.
Add more hot water, a tablespoon at a time, only if needed, until the flour is just moistened. Do not add too much water.
Cover the bowl and let the dough rest for 5-7 minutes. This allows the steam to cook and soften the flour, which is crucial for a pliable dough.
2
Knead the Dough
Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.
3
Shape the Rottes
Sprinkle a generous amount of the dusting sorghum flour on your work surface.
Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.
4
Cook the Rottes
Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.
5
Serve
Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
