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Mutton Dalcha Recipe In Tamil | மட்டன் தால்சா | Mutton Stew With Lentils | Vanga Samaikalam
Ingredients:
For Pressure Cooked Mutton Rib Bone/Bone Marrow Along Dhal:
Dhal (A Mixture of ½ Cup Mysoor & ½ Toor Dhal) – 1 Cup In Total Soaked 10 Minutes
Tomato – 1 Medium Sized, Thick Wedges
Onion – 1 Medium Sized, Half Rings
Red Chili – 1 Pc, Split
Green Chili – 1 Pc, Split
Garlic – 10 Pcs, Split
Salt – As Required To Taste
Turmeric Powder – 1 Tsp
Ginger/Garlic Paste – 2-3 Tbsp
Mutton (A Mixture Meat & Bone Marrow) - 1 Kg
Water – 2 Cups
Cook On Medium Low Flame For 5-6 Whistles. It Is Enough To Cook The Meat Tender And Also Preserving The Marrow Inside The Bone Marrow Without Dissolving In The Mixture.
Mutton Dalca:
Oil – As Required
Cinnamon Stick – A Few Broken Pcs
Start Anise – 2-3 Pcs
Cloves – 5-6 Pcs
Cardamon – 5-6 Pcs
Fennel Seeds – 1 Tbsp
Cumin Seeds – 1 Tsp
Dried Chili – 4-5 Pcs, Roughly Cut
Onion – 1 Large Sized, Half Rings
Pandan Leaves – 1-2 Pcs, Cut 4 Inch In Length
Green Chili – 1-2 Pcs
Red Chili – 1-2 Pcs
Ghee – 1-2 Tbsp
Curry Leaves – A Handful
Pudina Leaves (Mint) – A Handful
Indian Eggplant – 1 Large Sized, Cut Into Thick Wedges
Potato – 2 Medium Sized Pcs, Thick Wedges
Tomato (1st) – 1 Medium Sized, Thick Wedges
Carrot – A Handful, Cut Into Small ½ Moon Shape
Some Water (1st) – To Deglaze The Caramelized Bottom And To Cook The Potato & Eggplant
Turmeric Powder – 1 Tsp
Fish Curry Powder – 1 Tbsp
Coriander Seeds Powder – 1 Tsp
Cumin Seeds Powder – 1 Tsp
Chili Powder – 1 Tbsp
Salt – As Required To Taste
Some Water (2nd) – To Dilute The Mixture
Pressure Cooked Mutton (Mutton Rib Bone & Bone Marrow) – Pour Into The Pan
Yogurt – 1-2 Tbsp
Coconut Milk – ½ Shell Meat Of Pressed Milk (600 Ml)
Some Water (3rd) – Add Accordingly Whether You Want A Thick Or Thin Dalca Curry
Tomato (2nd) – 1 Medium Sized, Thick Wedges
Long Beans – A Handful, Cut Into 1 Inch Length Pcs
For Garnish - 1-2 Stalks Of Mint Leaves & Curry Leaves
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