Ingredients:

• Mutton/Chicken 250 g – washed and diced
• Ground-nut oil 75 ml
• Big Onions – 250 g – finely chopped
• Tomato -150 g – finely chopped
• Ginger-garlic paste – 3 tsp
• Coriander leaves – 1 cup – cleaned and finely chopped
• Mint leaves – 1 cup – cleaned and finely chopped
• Coconut scabbing – 50 g
• Cashew nuts – 3 no
• Fennel seeds (Sombu) -half tsp
• Cuscus – half tsp
• Pepper – 1 tsp
• Jeera – 2 tsp
• Red chili powder 2 tsp
• Coriander Powder – 1 tsp
• Garam Masala Powder – quarter tsp
• Turmeric powder – quarter tsp
• Salt to taste

Preparation:

• Grind coconut, cashew nuts, sombu and cuscus to a fine paste
• Grind pepper and jeera into fine paste

Method:

1. Heat groundnut/peanut oil in a pressure cooker, add  1 tsp jeera and allow it to splutter
2. Add onion, curry leaves and saute for two minutes, then add ginger-garlic paste and saute for 3/5 minutes or till the raw smell goes off
3. Add tomato pieces, salt  and saute for two minutes
4. Add mutton/chicken pieces, half of coriander and mint leaves, half quantity of salt, turmeric powder (and half tsp ajinomoto(MSG) -optional). Mix well, add boiling water till the contents get fully immersed, cover the cooker and cook for 5 m or 3 whistles
5. Remove the cooker from heat and release the pressure.
6. Heat the contents in the cooker, add red chili and coriander powder, garam masala,  pepper-jeera paste, coconut paste. Mix well, close the cooker and cook for 3 m or one whistle.
7. Remove from heat, release the pressure, open the lid and add the rest of coriander and mint leaves
8. Add salt, if needed.

Use this as side dish with Parotta, chappathi, Naan, Dosha, Idiyappam or Aappam