Maharashtrian Sukha(Dry) Ulha (Gravy or curry) Mutton
Maharashtrian Sukha(Dry) Ulha (Gravy or curry) Mutton

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, maharashtrian sukha(dry) ulha (gravy or curry) mutton. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Maharashtrian Sukha(Dry) Ulha (Gravy or curry) Mutton is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Maharashtrian Sukha(Dry) Ulha (Gravy or curry) Mutton is something that I’ve loved my whole life.

वजरी मसाला - Goat intestine & lungs gravy - घड फेर - Goat boti & Lungs Recipe - Desi Food Recipes. एकदा खाल्यानंतर चव विसरणार नाही असं हे चुलीवरीन झणझणीत गावरान मटण Sukha Mutton. Malvani Chicken Sukka/मालवणी चिकन सुक्कं/Maharashtrian Style Dry Chicken in Marathi/Chicken Sukha. Sukha Chicken Recipe - Dry Chicken Recipe - Quick & Easy Chicken Recipe - Smita Deo. Get Curried. "Sukka Mutton or Dry Mutton as it's popularly known as is a spicy Maharashtrian dish.

To get started with this particular recipe, we must first prepare a few components. You can cook maharashtrian sukha(dry) ulha (gravy or curry) mutton using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Maharashtrian Sukha(Dry) Ulha (Gravy or curry) Mutton:
  1. Prepare For making the masala
  2. Take 8-10 Fresh coconut pieces
  3. Get 2-3 Green chilli
  4. Get 7-8 Garlic cloves
  5. Get as required Ginger julienne
  6. Prepare 2 Tomatoes chopped
  7. Prepare Ingredients for curry
  8. Prepare 3 Onions finely chopped
  9. Get 500 gms mutton pieces
  10. Make ready 1/3 tsp cumin seeds
  11. Make ready 2 Cardamoms
  12. Get 2 small cinnamon sticks
  13. Make ready 3-4 cloves
  14. Make ready 2 tsp red chilli powder
  15. Take 2 tsp coriander powder
  16. Take 1/3 tsp turmeric powder
  17. Make ready to taste Salt
  18. Get 1 large glass of water
  19. Make ready 2 tbsp kolhapuri tikht masala
  20. Take 4 tbsp oil
  21. Get as required Freshly chopped coriander for garnishing

Read Authentic Aloo Gravy / Potato Curry Recipe from Maharashtrian Recipes here. Batata Rassa is the Maharashtrian Aloo Gravy or Potato Curry that can be enjoy with rice, puri or chapatti. A dash of grated coconut is what makes it stand apart from the thousands of potato gravies in Indian Cuisine. Usal is a traditional Maharashtrian dry curry recipe using sprouted pulses.

Steps to make Maharashtrian Sukha(Dry) Ulha (Gravy or curry) Mutton:
  1. Dry roast coconut pieces, green chilli, garlic cloves and ginger. Make a coarsed paste of this.
  2. Now add roughly chopped tomatoes in mixer jar containing previously coarsed masala in order to get a fine paste.
  3. Ingredients for gravy mutton- wash and clean the mutton and keep it aside.
  4. Heat a pressure cooker with 2 tbsp oil add cumin seeds, cardamoms, cinnamon and onion and sauté it for 2-3 minutes on medium flame.
  5. Now add mutton pieces, red chilli powder, turmeric powder, coriander powder and water and mix well. Now close the cooker lid and pressure cook for 15 minutes on high flame.
  6. After it's cooked in pressure Cooker it will look like this.
  7. Now add that grinded masala mixture and 1tbsp kolhapuri tikht masala and cook it for another 10 minutes on low flame by covering it with cooker lid.
  8. Lastly add little water to adjust the gravy consistency and garnish with freshly chopped coriander.
  9. Heat a pan add 2 tbsp oil,1 tbsp kolhapuri tikht masala and half mutton portion from gravy mutton. Now let it further cook for 5 to 7 minutes on low flame. To get the dry mutton. Garnish it freshly chopped coriander.
  10. Our dry and gravy mutton dishes are ready to serve. Here I have served it with Ghee rice and chapati.

A dash of grated coconut is what makes it stand apart from the thousands of potato gravies in Indian Cuisine. Usal is a traditional Maharashtrian dry curry recipe using sprouted pulses. Sprouting increases the protein content and makes the pulses easier to digest. We usually make this 'mugachi usal' on Monday in Shravan. So I do not use onion-garlic in this usal, but you can use.

So that is going to wrap this up for this exceptional food maharashtrian sukha(dry) ulha (gravy or curry) mutton recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!