Mutton Vade
Mutton vade is a traditional cuisine from the western state of India, specially from Malvan region of Maharashtra. This gravy or mutton rassa gets its flavor from the vivid blend of spices and dry roasted coconut and obviously lamb which is used during the preparation. The vade on the other hand is a mixture of flours from rice, wheat, corn, sorghum (jowar), pearl millet (bajra), split chickpeas (chana dal), black gram lentils (urad), dry fenugreek (methi) and coriander. This mixed vade flour can be bought ready-made from stores. Let me now proceed with how to make mutton vade.
Mutton - 1kg
3 onion - finely chopped
pinch of asafoetida
3 tbsp oil
salt to taste
Coriander leaves
To make coconut - onion paste
Fresh grated coconut
2 onion - sliced
7-8 cloves of garlic
1 inch ginger piece
1/4 cup chopped coriander
Cinnamon stick
1 tsp peppercorns
Dry roast grated coconut little bit. Grind all above ingredients to make smooth paste by adding little water.
For Marination
Malvani Masala
1 tsp lemon juice
1tbsp ginger
1tbsp ginger
Add above ingredients to mutton pieces and mix well. Let mutton marinate for 1-2 hours in a refrigerator.
Procedure
- Heat oil in a pan. Add chopped onion and saute till it becomes translucent. Add pinch of asafoetida.
- Now, add marinated mutton and salt to taste. Cover the pan and let it cook for 20 minutes. Keep stirring in between.
- Now add coconut-onion paste and mix well. Let it cook for about 30 minutes till oil starts oozing out.
- Then add 2 cups of hot water. When curry comes to boil, reduce the heat and let it simmer on low heat for about 8-10 minutes.
For Making Vade
- 1 tsp Coriander seeds
- 1 tbsp Methi seeds
- 1/2 cup Urad dal
- 1 cup Rice flour
- 1/4 cup Gram flour
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 tbsp Oil
- 1/2 tsp Cumin seeds
Method
- In a mixer powder the urad dal finely. Also powder the methi seeds, cumin seeds and coriander seeds. Put it in a mixing bowl along with the powdered urad dal.
- To this add in the rice flour, gram flour, turmeric, oil and salt.
- Mix everything well. Add warm water to knead the dough as needed and make a stiff dough.
- Cover and set aside to for around 15 minutes.
- Heat oil for frying. Take a plastic bag and apply oil on it. Now take small portion of the dough and form a ball. Place the ball on the plastic and press to form a poori. You might have to dip your hands in water to prevent the dough from sticking to your hand. So keep some warm water close by. Carefully take the vada off the plastic and fry on both sides.
- Drain excess oil on paper towel and serve hot with mutton curry
