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MUTTON LEG SOUP (MEKA KALLA RASAM)

Ingredients:
Goat legs - 4
Ginger - 1" piece
Coriander seeds - 1 tbsp
Cardamom - 4
Cloves - 4
Cinnamon sticks - 4
onion - 1
Garlic pod - 1
Chilli powder - 1 tbsp
cumin seeds - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Oil/Ghee - 1 1 /2 tbsp

Method:

  • Grind ginger, coriander seeds, garlic, chilli powder along with 2 cloves, 2 cardamom, 2 cinnamon sticks to make fine paste.
  • Finely chop onions.
  • Heat 6 glasses of water; add chopped onion and mutton legs and bring to boil.
  • When water becomes 1/3 rd of its quantity; add ground paste, salt, turmeric and simmer for 10 minutes.
  • Heat the ghee in small pan; add remaining cloves, cardamom, cinnamon and bay leaf. Fry and pour over soup.
  • Serve hot or warm.




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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.