POTHU ULARTHIYATHU

 POTHU ULARTHIYATHU 

INGREDIENTS 

Buffalo Meat - 1 Kg
Shallots - 1/2 cup 
Onion - 2
Green Chillies - 5
Ginger Garlic Paste - 2 Tbsps
Kashmiri Chilli Powder - 3 Tbsps 
Coriander Powder - 1 Tbsp 
Aniseed Powder - 2 Tsps
Pepper Powder - 1 Tbsp 
Curry Leaves - 3 Sprigs 
Salt - To Taste

METHOD 

Wash clean meat and drain water
Slice onions shallots and green chillies 
In a bowl to the cleaned meat add all the above ingredients and marinate for an hour
Transfer marinated meat to a pressure cooker and pressure cook without adding water until meat is soft and tender 

INGREDIENTS TO ROAST

Whole Aniseed - 1 Tbsp 
Peppercorns - 1 Tbsp 
Curry Leaves - 2 Sprigs 

Dry roast the above ingredients in a pan crush coarsely and set aside until use

INGREDIENTS TO TEMPER 

Dry Red Chillies - 5
Whole Aniseed - 1 Tsp 
Curry Leaves - 2 Sprigs 
Coconut Oil - As Required 

METHOD

Open pressure cooker and cook the meat again until the stick dries up and the meat looks semi dry 
In a wide heavy bottomed non stick pan pour the required amount of oil and temper whole Aniseeds dry red chillies and curry leaves 
Now transfer the semi dry meat to the pan
In medium to low heat keep stirring until the meat changes colour and becomes dry
Add in the crushed aniseed peppercorns curry leaves powder
Stir for another 10 minutes in low flame 
Remove pan from stove and serve hot 


Notes:
Number of whistles might vary with different brands of pressure cookers available in the market 
For extra taste I added chopped coconut chunks fried in coconut oil. It’s optional