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#VillageStyleBotiFry is a popular South Indian non-vegetarian dish, mainly cooked during festivals and occasions. Boti Fry is best to eat along with rice, idly or dosa. This #GoatIntestineGravy is village speciality and part of every Virundhu. #VillageStyleKudalCurry #Cookd
Boti Fry Recipe:
Mutton Intestine - 800 grams
To Roast and Grind:
Dried Red Chilli - 8 nos
Coriander Seeds - 2 tbsp
Cumin Seeds - 2 tsp
Black Peppercorns - 2 tsp
Fennel Seeds - 1 tsp
Cinamon - 1 inch
Garlic - 8 cloves
Ginger - 1 inch
Rice - 3 tsp
Other Ingredients
Onion - 2 no
Tomato - 4 nos
Water - ½ Cup + 3 Cups
Turmeric Powder - 1 tsp
Salt - To Taste
Oil - 3 tbsp
Mustard Seeds - ½ tsp
Fennel Seeds - ½ tsp
Shallots - 30 nos
Garlic - 5 cloves
Curry Leaves - 15 nos
Coriander Leaves - ¼ Cup
Cooking Instructions:
1. Wash and clean the chopped Mutton Intestine.
2. Grind the onion and tomato in a mixer grinder and keep aside.
3. Dry roast all the ingredients under dry roast and grind except garlic and ginger. Transfer the roasted spices along with ginger, garlic and grind into a smooth paste adding ½ Cup of water.
4. In a pressure cooker add the mutton intestine, onion-tomato paste, spice paste, turmeric powder and salt to taste.
5. Pressure cook this adding 3 cups of water for 10 whistles.
6. Keep the cooked intestine aside.
7. In another pan, heat 2 tbsp of oil, add mustard seeds, fennel seeds and allow it to splutter.
8. Add the shallots, pound garlic and saute until the shallots are translucent.
9. Add the curry leaves.
10. Add the cooked intestine from the pressure cooker and continue to simmer for 5 mins.
11. Add chopped coriander leaves, mix well and remove from the heat.
12. Serve hot with rice or idly.
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