I doubt whether any other community is specialized in making this podimas like chettiars. Unlike all the other non vegetarian dishes made in chettinad this dish is totally non spicy. Children just love this. As people became calorie conscious, they started realizing the high cholesterol content in this dish and as a result now a days this podimas has almost vanished from chettinad homes. But those who have tasted the dish will really crave for it. In our home also we very rarely have mutton. I really wanted to make the world know about this mouth watering chettinad special. So after a very long time I prepared this at home. All at home are making fun of me telling that just because of cookery blogs they get a chance to taste these dishes. This will taste excellent with Rasam Ingredients
Minced mutton-1/4 kg
Minced onion-1/2 cup
Green chillies-2
Ginger garlic paste-1 teaspoon
Egg-1
Grated coconut-2 table spoon
Bengal gram (Kadalai paruppu) boiled-2 table spoons
Method
Pressure cooks the minced mutton along with 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 teaspoon salt and ginger garlic paste. Add 1 ½ cups of water also. Cook for 12 minutes in medium flame. Once the pressure is released open the cooker. Using a strainer drain the excess water out of the mutton.Place a kadai in the stove. Pour 1 tablespoon oil. Put 2 small pieces of cinnamon, little curry leaf and the splinted green chilly. Sauté for a minute. Now add the minced onion. Sauté till the onions turn transparent. Now add 1/2 teaspoon chili powder and the salt needed. Remember that you added salt while cooking meat also. Add little strained water. Cook till the water content is gone. Now break the egg and add to the minced meat and stir with a spatula fast such that the egg gets scrambled nicely. Now add the boiled kadailai paruppu and grated coconut. Sauté for two more minutes. Switch off the stove. If desired the dish can be garnished with coriander leaves while serving