Kuvalyacho Polov (Pumpkin-Mutton Curry)

Kuvalyacho_Polo

Kuvalyacho Polov (Pumpkin-Mutton Curry) 

Recipe by Leena Crasta

Tasty Pumpkin-Mutton Curry also known as Kuvalyacho Polov in Coastal Karnataka.

Kuvalyacho_Polo

Ingredients:

½ kg mutton cut into small pieces

½  kg ash gourd cut into cubes

3 to 4 small red chillies.  ½ tsp cumin seeds (jeera)

½ tsp pepper corn . 2 cloves. 2 pinch turmeric

8 cloves of garlic. A small ball of tamrind. ½ inch cinnamon

2 cups (400 grams) of grated coconut

400 ml  of coconut milk.

2 onions long cut. Salt to taste.

 

(for Seasoning)

2 onion finely chopped. 2 tablespoons of coconut oil. 2 tablespoons of ghee.

Heat a pan add one tablespoon of oil. Add garlic, chilly, cumin, pepper.  Add  grated coconut and fry for about 3 minutes. Add tamarind, turmeric powder and off the gas. Cool the masala and grind it to a fine paste

 

(to prepare coconut milk)

Grate the coconut and put it into a blender. Add water to grind coarsely. Squeeze the ground coconut in a muslin cloth to get fresh coconut milk.

 

Method
Pressure cook mutton with salt up to 4 whistles or till it becomes soft.

In a vessel  add one tablespoon of oil and ghee. Add chopped onions and fry till golden brown. Add cloves and cinnamon. Add the ground masala and fry for three minutes. Add pumpkin. Add water from the boiled mutton and cook till the pumpkin becomes soft. Add the cooked mutton and stir well. Adjust the thickness of the gravy by adding coconut milk. Bring it to a boil.

Serve it with rice or neer dosa

(If you want to learn any type of cooking call Leena Crasta on 9448704519. Leena Crasta is course Co-ordinator of FoodCraft School, Bangalore. Follow on FaceBook on FoodCraftschool)