- Mutton (preferably with bones)1lb
- Vendaka (drumstick)10-15 1″ cut pieces
- Chilli Powder1 Teaspoons
- Coriander Powder1 Teaspoons
- Cumin Powder1/2 Teaspoons
- Fennel Powder1/2 Teaspoons
- Turmeric Powder1/2 Teaspoons
- Garlic paste1 Teaspoons
- Salt1 Tablespoons
- Grind half of the onions, tomato, coriander powder, chilli and cumin in the blender with very little water.
- Heat oil on medium heat in frying pan
- Add fennel powder,and the remaining onions and fry till golden brown
- Add the ground ingredients with the garlic paste and turmeric powder and fry
- Add the mutton pieces to these ingredients and let them fry really well till all the paste gets into the mutton pieces for at least 5 minutes
- Add 1 cup water and close the pan and let it cook on low heat for about 15 minutes until the mutton is cooked and desired consistency is reached.
- Now Vendaka is special because it can stick and mess up your consistency of the curry. So dry fry without oil till you see a few spots of black on the outer skin. DO not over fry or blacken it. It is for just about 5 minutes or so in medium heat. Then you have to add the fried Vendaka either along with mutton or after. You can add after the mutton has cooked for 10 minutes.
- TIP: It is better to add Vendaka with the mutton after 10 minutes to taste the Vendaka flavor in the curry. Test that it is fully cooked before you take it out.Do not let the mutton overcook or it will lose flavor and taste
Vendaka Kari Kulambu from Tamil recipes is an excellent dish with rice, briyani, fried rice and for Chappatis, Paratas, Idly and Dosa. Mutton with bones add an extra spike to the flavor. Our family loves to chew and bite the bones! Bones add an extra spike to the flavor to mutton curry recipe
The lamb or goat mutton meat will make all the difference in taste and flavor for Vendaka mutton curry recipe. Try to get the goat meat from the halal or mexican shops (they call it chevo). Believe me, goat is the closest to Indian mutton you will ever come to in USA! YOu can also use beef.