Kadal pasi sets off a wonderful aroma when cooked. It is said to reduce inflammation and is part of traditional Chinese medicine.
What you need
Mutton – 500 gm
China grass (Kadal pasi) - a pinch
Cloves - 2
Cinnamon - a small strip
Cumin seeds – 1tsp
Cardamom - 1
Ginger-garlic paste - 2 tsp
Onions, small - 15-20
Onion, big - 1
Tomato - 1
Curry leaves – a few
Chilli powder - 2 tsp
Turmeric powder - 1 tsp
Salt – to taste
Coconut oil / Refined oil – as required
Cooking instructions
Heat oil in a pressure cooker and add cloves, cinnamon, cardamom, cumin seeds and china grass. Once the China grass gives off an aroma add ginger-garlic paste, curry leaves and stir.
Add onions and stir till golden brown.
Add tomato and stir until soft.
Now add the mutton and salt, stir for a minute and close lid. Let cook for about 10 minutes.
When the mutton stock separates, add a little water.
Pressure cook for another 15-20 minutes.
When done add chilli and turmeric powder and cook for another five minutes.
Garnish with coriander leaves.
Serve with rice/puttu/idiyappam.
Savitha Rajan is a software engineer who’s hobbies are cooking, classical dancing and blogging.
