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Based on the traditional "Beegara Oota" (Wedding Feast) style from Karnataka, here is a recipe for a rich, authentic mutton sambar (mutton saaru) that pairs perfectly with ragi mudde or rice. This style of curry is characterized by a freshly ground masala paste using dry coconut, spices, and poppy seeds, resulting in a thick, flavorful gravy. Ingredients (Serves 4-5) For Cooking Mutton: Mutton: 500g to 750g (preferably curry cut with bone/nalli) Onion: 1 medium (finely chopped) Ginger-Garlic Paste: 1 tbsp Turmeric Powder: ½ tsp Salt: To taste Water: As required For Masala Paste (Roast and Grind): Dry Coconut/Copra: ½ cup (sliced) Poppy Seeds (Khus Khus): 1 tsp (optional, or use roasted gram/putani) Cinnamon Stick: 1-inch piece Cloves: 3-4 Cardamom: 2 Coriander Seeds (Dhaniya): 1.5 tbsp Cumin Seeds (Jeera): 1 tsp Fennel Seeds (Saunf): ½ tsp Dry Red Chillies: 6-8 (Byadgi for color, Guntur for spice) Onion: 1 medium (sliced) Garlic: 5-6 cloves Ginger: 1-inch piece Mint Leaves: Small handful Coriander Leaves: Handful For Tempering/Final Curry: Oil/Ghee: 2-3 tbsp Curry Leaves: 1 sprig Onion: 1 medium (finely chopped) Tomato: 1 medium (optional, finely chopped) Tamarind Pulp: 1 tsp (optional, for slight tang) Instructions Step 1: Pressure Cook Mutton Wash the mutton thoroughly. In a pressure cooker, add mutton, chopped onions, ginger-garlic paste, turmeric, and salt. Add just enough water (about 1 cup) to cover the mutton. Cook for 3-4 whistles (or until tender). Step 2: Prepare the Masala Paste Heat 1 tsp oil in a pan. Fry coriander seeds, cumin, fennel, cinnamon, cloves, cardamom, red chillies, and poppy seeds until aromatic. Add sliced coconut and fry until golden brown. Add sliced onions, garlic, ginger, mint, and coriander leaves. Sauté until the onions turn translucent. Let it cool, then grind into a very smooth paste using minimal water. Step 3: Make the Sambar (Saaru) Heat 2-3 tbsp oil/ghee in a large pot. Add curry leaves and finely chopped onion, frying until golden. Add tomatoes (if using) and cook until mushy. Add the ground masala paste and sauté for 3-4 minutes until the oil starts separating from the masala. Pour in the cooked mutton along with the broth (stock). Mix well. Add water to adjust the consistency (it should be medium-thick). Add salt to taste and simmer for 10-15 minutes, allowing the flavors to blend. Optional: Add tamarind pulp for a traditional "begaara oota" taste, which cuts through the richness. Step 4: Final Touch Garnish with fresh coriander leaves and turn off the heat. Serve hot with Ragi Mudde, white rice, or set dosa. Key Tips for Authentic Taste Dry Coconut is Essential: Do not replace with fresh coconut; dry coconut provides the authentic nutty flavour. Nalli Mule (Bone Marrow): Including marrow bones improves the flavor significantly. Roasting: Roasting the masala ingredients to a dark golden brown gives the dark color to the curry.