Food blogger Rajiyashree Balaji of Shree's Cuisine shared these traditional Eid recipes.
Nellai Mutton Kuzhambu
All photographs: Kind courtesy Shree's Cuisine
This recipe was handed over to me by my mom and is one of the most amazing recipes I have learnt from her.
In Nellai cuisine, a lot of coconut and cumin seeds are used.
This recipe is no exception however the flavours are well balanced and not overpowered by coconut.
Serves : 4
Prep Time : 15 minutes
Cooking Time : 40-45 minutes
Ingredients
- 1/2 kg mutton, with bone
- 3 tbsp gingelly oil
- 1 tsp pepper
- 1 tsp cumin seeds
- A few curry leaves
- 45-50 shallots, chopped or 2 medium sized onions, chopped
- 1 tbsp ginger-garlic paste
- 3 tbsp red chilli powder
- 3 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
For grinding
- 1/2 cup coconut
- 2 tsp cumin seeds
Method
- Grind the coconut and cumin seeds into a smooth paste. Keep aside.
- Wash the meat with 1 tsp turmeric powder and water. Drain and keep aside.
- In a pressure cooker heat gingelly oil.
- Add pepper, cumin seeds and curry leaves. When it sizzles, add the chopped onions and fry till light brown in colour.
- Add ginger-garlic paste. Fry over a medium flame for a few minutes till a fine aroma arises.
- Lower the flame and add the washed meat.
- Add all the masala powders and salt. Fry over a low flame for 5 minutes.
- Add the ground paste and mix well.
- Add sufficient water and pressure cook for 7-8 whistles or till the meat is cooked well.
- Serve hot with rice.
Mutton Chukka Varuval
Chukka is one of the most popular meat dish in South India, especially Tamil Nadu.
Succulent and juicy mutton pieces cooked in a simple spice mix into a fry gives it a heavenly flavour.
This recipe is popular in Tirunelveli district. It is generally served with rice or parotta.
It is definitely not for the calorie conscious!
Ingredients
- 1/2 kg mutton
- 3 tbsp gingelly oil
- 150 gm shallots (chopped)
- 1/2 tsp pepper
- 1/2 tsp cumin seeds
- 2 dried red chillies
- A few curry leaves
- 1/4 tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp coriander powder
- Salt to taste
- Pepper powder
- 1/2 tsp cumin powder
- 1 tsp ghee
- 1/4 cup coconut (grind to a smooth paste)
- 1 tsp ginger-garlic paste
Method
- Wash the mutton with turmeric powder and water. Drain and keep aside.
- In a pressure cooker, heat oil and add pepper, cumin seeds, dried red chillies and curry leaves. Fry for a few seconds.
- Add the shallots and fry till light brown in colour.
- Add the mutton and mix well. Add turmeric powder, red chilli powder, coriander powder, ginger-garlic paste and salt.
- Fry over a medium flame for 5 minutes.
- Add ground coconut and mix well. Add 3/4 cups water and mix.
- Pressure cook for 7-8 whistles or till the meat is cooked.
- Once the pressure drops, put the cooker back on fire over a high flame. If there is any water left , cover and cook till it evaporates.
- Once all the water evaporates, add ghee, cumin powder and pepper powder. Mix well
- Cook over a high flame for 5 minutes, stirring continuously.
- All the oil content will ooze out.
- Switch off the flame.
- Serve hot with rice or parotta.
Seviyan
This is a traditional sweet made on Eid-ul-fitr (Ramzan) prepared with vermicelli.
It is similar to vermicelli kheer but is quite thick in consistency.
A special variety of vermicelli, which is very thin, is used to prepare this sweet. However, it can also prepared using the normal variety.
Serves : 4
Prep Time : 5 minutes
Cooking Time : 10 minutes
Ingredients
- 1/2 cup roasted vermicelli
- 1.5 cups milk
- 1 tsp ghee
- Saffron, a generous pinch
- Slivered almonds, a few
- A few saltless pitachios (cut lengthwise)
- 200 gm condensed milk
Method
- In a heavy bottomed pan, heat ghee and roast the vermicelli till golden brown in colour.
- Add slivered almonds and pistachios. Fry for few seconds.
- Add milk and saffron.
- Mix well and break any lumps that may form.
- Simmer and cook till it's well cooked and all the milk is absorbed by the vermicelli.
- Add condensed milk and mix well.
- Simmer for another minute.
- Serve warm or chilled.
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