Aatukal/Mutton Rasam

I’m a big fan of rasam, especially mutton rasam. This is one of my favourite dishes, and I’m very happy to share it with you here. My mom use to make mutton rasam and chicken rasam for us when we were sick as it is good for health. The many different spices help heal and nourish the body, especially during sickness or times when immunity is weak. 

The key to this dish is to give it the time and care it requires. Give the ingredients the proper time they need to cook. It is a lengthly process, but I assure you the taste is worth it.

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Mutton Rasam
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Ingredients
  1. Mutton pieces/bones - include many bones as this is what adds flavour
  2. Salt - to taste
  3. Turmeric powder
  4. Curry leaves
  5. Tomatos - 2 cubed in small pieces
  6. For dry roast -
  7. Cumin seeds - 1 tablespoon
  8. Fenugreek seeds - Quarter tablespoon
  9. Fennel seeds - Half a tablespoon
  10. Peppercorns - 1 tablespoon (you can adjust this depending on taste. If you are making it for kids, add less).
  11. Dry red chillies - 2 -3 (you can adjust this depending on taste. If you are making it for kids, add less).
  12. Curry leaves - 5
  13. Ginger
  14. Garlic - 4 cloves
  15. Shallots - 10
  16. For grinding with mortar and pestle -
  17. Peppercorns - half a tablespoon
  18. Garlic - 4 cloves
  19. Shallots - 6-7
Instructions
  1. In a pan, dry roast everything in the dry roast ingredients except the ginger, garlic and shallots. Move everything to a plate to cool. Dry roast the ginger, garlic and shallots alone, and transfer to the plate. Do not add any oil. Toss the ingredients to prevent burning. If you burn the dry ingredients, the taste will be drastically different, so do this on low heat, just warming the spices enough to release their aromas.
  2. Take everything you dry roasted and blend it together using a blender - you may add water to help it blend.
  3. In a pot, add two cups of water, one tablespoon of turmeric powder and one tablespoon of salt. Add the mutton pieces and let it boil on medium heat for 10 minutes.
  4. After 10 minutes, add a quarter of the ground paste you made, mix it and let it boil for another half an hour.
  5. In half an hour, add half the remaining paste and adjust the water. I usually add a cup of water at this time.
  6. Once the mutton pieces are fully cooked through, add the remaining paste and the tomatoes. Using a mortar and pestle, crush garlic and shallots and add this to the pot. Also add an additional 7-8 large curry leaves. This will add immense flavour and aroma.
  7. Let it boil for another 10-25 minutes depending on your pot size and whether your meat has cooked through on medium-low heat.
  8. Remove from heat, adjust for salt and add more crushed peppercorns if needed. The crushed peppercorns really enhance the aroma.
  9. Serve in a bowl warm, enjoy!
Notes
  1. No need to add any oil to this dish to cook it. There is enough fat in the mutton, and you will see this being released as you cook it.
  2. The key to this dish is to give it the time and care it requires. Give the ingredients the proper time they need to cook. It is a lengthly process, but I assure you the taste is worth it.
Eelam Flavour - Tamil Recipes https://www.eelamflavour.com/

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