Authentic Tamil Nadu Kongunadu Vennai Vanthoni with Steamed Rice
A rustic and flavorful delicacy from the Kongunadu region, featuring tender mutton simmered in a rich, freshly ground coconut and spice paste. This comforting dish pairs wonderfully with piping hot steamed rice.
70min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast coriander seeds, cumin seeds, fennel seeds, and dried red chillies until aromatic, then grind them along with grated coconut to a smooth paste.
2
Heat sesame oil in a pressure cooker, add curry leaves and pearl onions, and sauté until translucent.
3
Add ginger-garlic paste and sauté until the raw smell disappears.
4
Add the mutton pieces and turmeric powder, cooking for 5-7 minutes until the meat is lightly browned.
5
Pour in the ground coconut masala paste and mix well with the meat.
6
Add salt and 1.5 cups of water, cover the pressure cooker, and cook for 5 to 6 whistles or until the mutton is tender.
7
Open the cooker once the pressure releases naturally, simmer for a few minutes to adjust the gravy consistency, and garnish with fresh coriander leaves before serving hot with steamed rice.
Ingredients
500 grams mutton, cut into bite-sized pieces
1 cup grated fresh coconut
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
6-8 dried red chillies
10-12 small pearl onions (sambar onions)
6 cloves garlic
1-inch piece ginger
2 tablespoons sesame oil
1 sprig curry leaves
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.