This recipe is my MIL recipe, today hubby told me that she does a thoran kind of recipe when he is little, and it used to taste amazing. So i referred the recipe from her and modified it to my taste. And the result was amazing..Hubby loved it so much.
Normally my athai used to make this thoran and make the stock as soup. But i used the stock to make rasam and it came out so yummy..I will soon share that recipe too..
Preparation Time : 10 mins
Cooking Time : 40 to 45 mins
Serves : 5 to 6
Mutton / Lamb – 1/2 kg chopped into small pieces
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
Shallots / Sambar Onion – 10 peeled and sliced
Curry leaves – 2 sprig
Coconut Oil – 3 tblspn
Coconut – 2 cups
Cumin Seeds / Jeerakam – 1 tsp
Fennel Seeds / Sombu / Saunf – 1 tblspn
Cinnamon Stick / Pattai – 3 inch stick
Cardamom pods – 5
Chilli Powder – 2 tblspn
Shallots / Sambar Onion – 4 Peeled
Garlic – 5 cloves
Take mutton, salt, turmeric powder in a pressure cooker. Add in 2 cups of water and pressure cook it for 10 whistle, simmer for 10 mins, turn off the heat and let them steam go all by itself. Open the cooker, Now drain the mutton and stock. You can use the stock to make rasam.
Ground together the ingredients given in the masala list in a mixer to a coarse mix without adding water. Set aside till use.
Now heat coconut oil in a wok, add in shallots and curry leaves. Saute for a min.
Add in cooked mutton and toss well.
Add in the ground masala and toss well with the mutton. Season with salt and toss.
Stir fry for 8 to 10 mins.
Serve with rice.
|Take mutton in a pressure cooker|
|Add turmeric and salt|
|Cook till mutton is done|
|Remove the mutton piece alone in a bowl|
|This is the mutton stock, reserve this to make rasam
|Take coconut in a mixer|
|Add in cumin seeds|
|Add in fennel seeds|
|Add in cinnamon stick|
|Add in cardamom pods|
|Add in chilli powder|
|in goes shallots|
|Add in garlic|
|Heat oil in a wok|
|Add in sliced shallots and curry leaves|
|Saute for a min|
|Add in cooked mutton pieces|
|Add in coconut masala|
|Season with salt|
|Saute them for 8 to 10 mins|