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Add poppy seeds, Whole dry red chilies, cumin seeds, fennel seeds, cloves, whole cinnamon stick, whole black peppercorns, garlic, ginger, onions and fresh coconut to the small jar of a blender.


Add water and blend to make a smooth paste. Scrap the sides of the blender a few times while blending. Set aside.

Step 2

Heat vegetable oil in a pressure cooker over high heat.

Step 3

Once the oil is hot, add onions, curry leaves, and green chili peppers. Cook until onions are softened. Keep stirring at regular intervals. It will take 4-5 minutes.

step 4

Add tomatoes and salt to taste and cook for 2-3 minutes. Stir frequently.

Step 5

Add turmeric powder and Kashmiri red chilli powder and cook for another minute.

step 6

Now add the ground masala paste and  bone-in mutton pieces and stir well. Clean the jar using some water and add the water to the pressure cooker to prevent wastage of the masala.

step 7

Add water to the cooker and close the lid. Pressure cook for one whistle on high heat. Then set the heat to low and cook for 20-25 minutes.

step 8

Remove the cooker from heat and let the pressure release naturally. 

Step 9

Open the lid of the cooker once the pressure is released and garnish with chopped cilantro. Serve hot.

Step 10

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For detailed Mutton Kulambu Recipe, click at the link below.

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