vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Amma Curry

amma Curry
SPICY CASHEW CHICKEN STIR FRY

Spicy Cashew Chicken Stir Fry

Spicy Cashew Chicken stir-fry is an exotic dish that is truly enticing. A medley of exoti...

Paneer Mattar Methi Malai

Paneer Mattar Methi Malai

Paneer or Indian cottage cheese cooked along with green peas and fenugreek leaves (methi)...

Ridge Gourd And Egg Curry

Ridge Gourd And Egg Curry

Egg with ridge gourd is a south indian dish and it is delicious with rice or roti. It is ...

CHOLE  KASOORI METHI

Chole Kasoori Methi

Another variation to the ever popular chole is to try it out with kasoori methi to finish...

Pabda Fish Curry

Pabda Fish Curry

Pabda fish curry is a very traditional dish from the Bengal. It is quite spicy and has a ...

Eggplant with Sesame Seeds

Eggplant With Sesame Seeds

Eggplant and sesame seeds is a wonderful dish made with a long-sized variety of eggplant ...

Amma Curry Recipe, How To Make Amma Curry Recipe

A simple dish made in a jiffy for your quick lunch or dinner meals either for lunch box or after a tiring day.

About Recipe

How to make amma Curry

(1 ratings)
1 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
amma Curry
Author : Vahchef
Main Ingredient : Onions
Servings : 6 persons
Published date : November 02, 2016


Ingredients used in amma Curry
• Ordinary jeera - 1/2 numbers.
• Mutton - 1000 grams.
• Cocunut - 1 numbers.
• Coriander seeds - 150 grams.
• Red chillies - 50 grams.
• Fenugreek - 1/2 teaspoons.
• Button onions/sambar onions - 200 grams.
• Cooking oil - 2 tablespoons.
• Saunf/sahijira - 1 teaspoons.
• Turmeric powder - 1 teaspoons.
Method:
  1. Fry coriander and red chillies till they turn dark brown. Ensure you don't burn them by constantly stirring. Fry saunf and jeera separately, powder and keep.
  2. Scrape coconut, take the first milk of minimum two cups. And two cups of second milk. Powder the fried coriander and red chillies.
  3. Heat oil and put the fenugreek and chopped sambar onions. fry them well till onions turn to gold.
  4. Add coriander and red chilli powder to the onions. To this add meat cut into cubes. Add salt to taste turmeric powder and cook in second milk.
  5. Once meat is cooked add the thick milk and let it simmer till it thickens.
  6. Then sprinkle saunf and jeera powder.
  7. The curry should be thick and garnish with fried finely chopped small potatoes and coconut pieces.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Sat May 28 2011

Post is not at all clear

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter