Items Required:

Mutton: 750gms
Dry chili: 4
Garlic: 4
Garam masala powder: 1 spoon
Onion: 50gms
Coconut: ½
Coriander : 3 spoons
Ginger piece: 1
Karibevu: 1 petal
Oil: 50gms
Salt for taste

Method of Preparation:

Roast dry chili, coriander seed separately in a pan over the oven putting little oil. Grate coconut, gather dry chili, coriander seed, ginger, curry leaf, grated coconut all in a mortar and grind softly and add garlic pieces duly release from the husk.

Keep a wide vessel pieces over the oven and pour some water and heat. Then put pieces of muttons into this and boil. Then add the grinded mixture of masala with adding little salt-mix well with a ladle and close for sometime for boiling. Take a wide vessel and pour some oil in it, then roast putting pieces of onion and add the duly boiling muttons with the mixture in to this vessel adding curry powder, curry leaf mix well and leave for some time to saturate well. Then serve hotly.

Items Required:

Fish: 500gms
Oil: 50gms
Coriander leaves: 8
Onion: 250gms
Turmeric: 1 spoon
Salt for taste

Method of Preparation:

Cut the onion into pieces duly after removing its husk it. Cut the green chili into small pieces duly after washing. Fry pieces of onion, green chili in a pan over the oven with oil. Then add some water and boil. Wash the fishes by rubbing well and cut into pieces. Then put a vessel over the oven and put the pieces of fishes into it with little water and boil in mild flame. Then add salt, turmeric powder and rub well the fishes. Put down the vessel duly after frying the fish and add pieces of coriander leaf. Better to serve this when ‘Fish Puttu’ is hot.