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Heli Tourism

Travancore Appam and Thalasserry Mutton Curry

Travancore Appam (for 4 persons)  

Ingredients
Rice Flour - 1/2 kg
Yeast - 10 gms           
Sugar - 100 gms        
Coconut milk - 100 ml (first extract milk)     

Method of preparation
Soak the yeast in warm water and powder the sugar. Make a thick batter using flour, sugar, yeast and coconut milk. Keep it aside for 6 hours for fermentation. Steam the batter in a Idli steamer and serve hot.


Thalasserry Mutton Curry

Ingredients
Mutton Kheema - 500 gms
Potato - 200 gms          
Coconut - 1 nos      
Ginger - 15 gms
Green Chilly - 15 gms
Onion - 50 gms  
Tomato - 30 gms
Curry leaves - 1 sprig
Coriander leaves - 20 gms
Garam Masala - 20 gms
Coriander powder - 15 gms
Chilly powder - 15 gms
Turmeric powder - 10 gms
Salt - to taste

Method of preparation
Grind the coconut into a very fine paste. Scoop the potato into a small ball by using a scoopper. Chop half of the ginger, green chilly and onion and mix with the mutton kheema. Add a little salt. Mix thoroughly and make into small balls and keep it aside. Slice the onion, ginger, green chilly and tomato.

Heat the oil, saute the ginger, green chilly, onion and finally tomato adding all the masalas and fry well. Add the coconut paste into the pan and cook well. Add the mutton and potato halls into it and cook until the mutton is tender.

Garnish with fried curry leaves and chopped coriander leaves.

Courtesy : The Metropolitan, Kochi.

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