Gothambu Kanji (Wheat Porridge)
Slow-braised mutton in a rich, dark gravy fragrant with whole spices and curry leaves. Kerala mutton dishes reward patience — the longer you cook, the more the meat surrenders its toughness and takes on the masala.
Ingredientsfor 5 servings
- 250 g Whole wheat skin removed
- 50 - Mutton with bones
- 1 tbsp Ghee
- 10 nos Small onions (Kunjulli)
- 5 nos Garlic pods — chopped
- 1 small Ginger — chopped
- 1 tsp Fenugreek seeds (Uluva)
- 1 tbsp Cumin seeds (Jeerakam)
- Curry leaves — chopped
- Salt, to taste
- Water, to taste
Preparation
Step 1
Wash and drain wheat.
Step 2
Cook small onion and garlic in a pressure cooker with ghee, untill onion become brown.
Step 3
Add ginger, fenugreek, cumin seeds, curry leaves and cook well.
Step 4
Add mutton pieces, wheat, salt and water.
Step 5
Close the pressure cooker and cook until the wheat turns into a thick porridge.
Step 6
Add more fenugreek for diabetic patients. :- Replace mutton and ghee with chicken and veg oil for a more healthy diet.
Tip
Low and slow is the only way with mutton. Rushing the cooking gives you tough, chewy meat instead of fork-tender pieces.
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