Friday, April 29, 2011

Chinta Chiguru Mamsam/Chinta Chiguru Mutton

This week when I went to Sabzi Mandi I was delighted to see chinta chiguru every where. This is the best season to get chinta chiguru.Chinta chiguru is one of the Andhra delicacy. I got loads of it to try different variations like chinataku pappu and chinta chiguru mutton.As I find only time on sunday to buy groceries, chinta chiguru mutton took its first slot.First I dont have any idea of this delicacy , when I told to mom about the loads of chinta chiguru, she suggested this option. Coming to the recipe...

  • 2 cups fresh tamarind leaves,
  • 1/2 kg mutton,
  • 2 tbsp oil,
  • salt for taste,
  • pinch of turemeric powder,
  • 1/2 tsp red chilli powder
For ground masala:
  • 1 big onion cut into pieces,
  • 8-10 garlic pods,
  • 1 tbsp coriander powder,
  • 1 tbsp garted dry coconut,
  • 1 tsp red chilli powder(adjust as per spice levels),
  1. Remove thick stalks of chinta chiguru(leave thin ones as they add taste), clean and keep aside.
  2. Clean mutton in luke warm water and marinate with turmeric powder,salt,red chilli powder for 1 hour.
  3. Pressure cook mutton until it is 3/4 th cooked or for 7-8 whistles.(depends on the nature of mutton).
  4. Mean while prepare the ground masla by grinding the ingredients mentioned above along with chinta chiguru.
  5. Now in a large bottomed vessel,add oil and once it is hot add the ground masala.Fry for 10 minutes until the rawness disappears.
  6. Add mutton pieces and half cup of water.Cook on medium flame stirring in between until the gravvy become so thick.
  7. Turn off the flame and serve with hot rice/rotis along with onions.

1 comment:

  1. Wow, my all time fav vege chintaaku, I miss it here, and by the way mouth watering recipe.



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