Tender mutton pieces simmered in a fragrant, coconut-based gravy with roasted spices. This authentic coastal curry from the Konkan region is rich, aromatic, and pairs perfectly with steamed rice or bhakri.
Prep25 min
Cook60 min
Servings4
Serving size: 1 serving
404cal
36gprotein
16gcarbs
22g
Ingredients
500 g Mutton (Bone-in, cut into 1.5-inch pieces)
1 cup Fresh Grated Coconut (Can use frozen and thawed)
6 pcs Dried Red Chilies (Use Kashmiri or Byadgi for mild heat and good color)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Prep20 min
Cook30 min
Soak240 min
Ferment120 min
About Konkani Mutton Curry with Goan Sanna
Melt-in-mouth Konkani mutton curry with fluffy sanna – an aromatic, protein-packed comfort food delight!
This konkani dish is perfect for dinner. With 852.03 calories and 43.620000000000005g of protein per serving, it's a nutritious choice for your meal plan.
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1 tbsp Tamarind Pulp (Or 2-3 pieces of dried kokum)
1.5 tsp Salt (Adjust to taste)
3.5 cup Water (About 1/2 cup for grinding and 3 cups for the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Roast Spices and Coconut for Masala
Place a heavy-bottomed pan on low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, and black peppercorns. Dry roast for 2-3 minutes until they release a pleasant aroma.
Add the grated coconut to the pan. Continue to roast, stirring constantly, for 6-8 minutes until the coconut turns an even golden-brown. Be careful not to burn it.
Remove the mixture from the pan and spread it on a plate to cool down completely. This prevents it from cooking further.
2
Grind the Masala Paste
Once cooled, transfer the roasted ingredients to a grinder or blender jar.
Add the turmeric powder and 1/2 cup of water.
Grind to a very smooth, fine paste. Scrape down the sides and add a splash more water if needed to achieve a silky consistency.
3
Sauté Aromatics and Sear Mutton
Heat the vegetable oil in a pressure cooker over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
Increase the heat to medium-high, add the mutton pieces, and sear for 4-5 minutes until browned on all sides. This step helps lock in the juices.
4
Cook Masala and Pressure Cook the Curry
Reduce the heat to medium. Add the ground masala paste to the cooker. Sauté for 5-7 minutes, stirring frequently, until the paste darkens slightly and oil begins to separate at the edges.
Pour in 3 cups of warm water, add the salt, and stir everything together, scraping the bottom of the cooker.
Secure the lid of the pressure cooker. Bring to high pressure (first whistle) on medium-high heat, then reduce the heat to medium-low and cook for 20-25 minutes (or about 6-7 whistles).
Turn off the heat and allow the pressure to release naturally. This ensures the mutton becomes very tender.
5
Finish and Garnish
Carefully open the cooker lid. Check if the mutton is tender; if not, pressure cook for another 5-10 minutes.
Turn the heat back on to low. Stir in the tamarind pulp. Let the curry simmer gently for 5 more minutes to allow the flavors to meld.
Taste and adjust the salt if necessary. If the gravy is too thick, add a little hot water.
Garnish with freshly chopped coriander leaves and serve hot.
Servings4
Serving size: 1 serving
448cal
7gprotein
76gcarbs
12gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
