Name: Pundi Gatti
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup Idli Rava (Also known as cream of rice or broken rice); 3 cup Water (For cooking the dough); 0.75 cup Fresh Coconut (Grated); 2 tbsp Coconut Oil; 1 tsp Mustard Seeds; 1 tsp Urad Dal; 1 tsp Chana Dal; 2 pcs Dried Red Chilies (Broken into halves); 10 pcs Curry Leaves; 0.25 tsp Hing (Asafoetida); 1 tsp Salt (Or to taste)

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Mutton Sukka & Pundi Recipe - South Indian Dinner | CraftMyMeals

Instructions

1
Marinate the Mutton
- In a large bowl, combine the mutton pieces with turmeric powder, red chili powder, 1 tbsp of the ginger garlic paste, curd, and 0.5 tsp of the salt.
- Mix thoroughly to ensure the mutton is evenly coated.
- Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
Pressure Cook the Mutton
- Transfer the marinated mutton to a pressure cooker.
- Add 1 cup of water and mix well.
- Secure the lid and cook on medium heat for 5-6 whistles, which should take about 20-25 minutes, or until the mutton is tender and cooked through.
- Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton pieces, reserving the flavorful stock for later use.
3
Prepare the Sukka Masala
- While the mutton cooks, heat a small, dry pan over low heat.
- Add all the whole spices for the sukka masala: coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, cardamom, and dried red chilies.
- Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly toasted. Be careful not to burn them.
- Remove from heat and let the spices cool completely. Grind them into a coarse powder using a spice grinder or mortar and pestle.
4
Sauté Aromatics and Masala
- Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
- Add the peeled pearl onions and sauté for 5-7 minutes until they soften and turn golden brown.
- Add the remaining 1 tbsp of ginger garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
- Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
- Stir in the freshly ground sukka masala powder and the remaining 1 tsp of salt. Sauté for one minute to cook the spices.
5
Roast the Mutton
- Add the cooked mutton pieces to the pan with the masala.
- Mix well, ensuring each piece is thoroughly coated.
- Add about 1/4 cup of the reserved mutton stock to moisten the masala and help it cling to the meat.
- Reduce the heat to low-medium and continue to roast for 10-15 minutes, stirring occasionally.
- Continue cooking until the masala becomes dry, darkens in color, and clings tightly to the mutton pieces. The oil should start to separate at the edges.
- If it gets too dry, you can add another splash of the reserved stock.
6
Garnish and Serve
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Serve the Mutton Sukka hot as a side dish with rice and sambar, or as a main with parotta, dosa, or chapati.

Ingredients

1.5 cup Idli Rava (Also known as cream of rice or broken rice)
3 cup Water (For cooking the dough)
0.75 cup Fresh Coconut (Grated)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Or to taste)

Instructions

1
Prepare the Rice Rava: Wash the idli rava in a fine-mesh sieve under running water until the water runs clear. Drain thoroughly and let it soak in just enough water to cover it for 30 minutes. After soaking, drain any remaining excess water completely.
2
Prepare the Tempering: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
3
Cook the Dough: To the tempering, add the grated coconut and sauté for 1 minute. Pour in 3 cups of water and add the salt. Bring the mixture to a rolling boil. Reduce the heat to low and begin adding the soaked, drained idli rava slowly, stirring continuously and vigorously with a spatula to prevent any lumps from forming. This is the most crucial step.
4
Thicken the Dough: Continue cooking on low heat, stirring constantly, for about 5-7 minutes. The mixture will thicken and absorb all the water, eventually coming together as a single, non-sticky dough ball that pulls away from the sides of the pan. Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes to cook further in the residual steam.
5
Shape the Dumplings: Transfer the warm dough to a large plate and let it cool just enough to be handled. Grease your palms with a little oil. Take a lime-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball. You can make a small indent in the center with your thumb, which is a traditional way of shaping. Repeat until all the dough is used, making about 16 dumplings.

Mutton Sukka with Pundi Gatti

Nutrition per Serving

Recipes in this Meal

1. Mutton Sukka

Ingredients

2. Pundi Gatti

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About Mutton Sukka with Pundi Gatti

Instructions

Ingredients

Instructions