Tag Archives: mutton curry for dosa

Dosa – Food History

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Dosa, is a common breakfast and street food in south India such as Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. Not only for breakfast also goes well for dinner. Also I would say that it’s a staple food among all south Indian families. Later as south Indians travelled all over the world, it has been popular in most of the countries like Singapore, Malaysia and so on.

Origin of Dosa: Dosa is known as Dosai, the first reference to dosa in Tamil literature was made by Western Chalukya King Somesvara III in the year 1054 AD and this was mentioned by a food historian K.T. Achaya in 6th Century. Later P. Thankappan Nair, mentioned that dosa originated from Udipi town of Karnataka. So it was strongly believed that Dosa originated from Tamil Nadu.

Above Details collected from Wikipedia.

The original Tamil Dosa was softer and thicker, but the thinner and crispier version of Dosa was originated in Udipi, Karnataka.

Names of Dosa: Dosa is known by several names, Dosai – Tamil Nadu, Dose – Kannada, Dosa – Malayalam and Telugu. Also it’s called as dhosi, dosey, doza, dhoza, those, thosai, thhosa …

Nutrition: It is high in Carbohydrates and contains no sugar or saturated fats. Also it’s a good source of protein.

Preparation: Dosa is prepared with the fermented batter made up of rice and black gram in the ratio of 4:1. Rice and Black gram are soaked overnight separately with a handful of fenugreek seeds along with rice. Later both the ingredients are drained and then urad dal is grounded to a fine paste by adding little water and then the rice along with fenugreek is grounded to a fine paste by adding water little by little. Both the batter are poured into a wide mouthed bowl, add in little salt and mix well with your hands, so that both the batter would be mixed well. Ferment the batter for almost 12 hrs, then dosa is prepared. Fenugreek seeds are added to give golden brown color and crispiness for dosa.

Recipe link with step by step dosa batter preparation: https://madraasi.com/2014/05/04/dosa/.

 

Fermented batter getting mixed

Shell life of Dosa Batter: Dosa batter can be refrigerated for almost 5 days in an air-tight container.

 

Varieties of Dosa: There are many varieties of Dosa, instead of rice and urad dal, wheat flour, rava, moong dal are also used to prepare dosa. Also dosa can be stuffed with veggies or non veg like chicken, mutton as they give different flavor and taste.

Check out this link for 10+ Dosa recipes: https://madraasi.com/2015/08/20/dosa-collection/

 

10+ Dosa Collection

10+ Dosa Collection

How to Serve:

Dosa is commonly served with

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Lamb curry / Kari kulambu – Tuticorin Style

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This is one of the mutton curries which we use to have almost on all Sundays in my mother’s place. But after marriage when I started cooking, I use to prepare this rarely. When I had it often I never got the taste of this curry, only now after long time I got the flavor. Also I would say that this is a simple recipe with delicious taste because of less time consumption and simple ingredients. Not only it goes out well with steamed rice, but also it goes out well with dosa. Let us move on to the recipe…

 

Lamb Curry / Kari Kulambu - Tuticorin Style

Lamb Curry / Kari Kulambu – Tuticorin Style

Ingredients:

  • Lamb / Mutton – ½ kg
  • Onions – 2 nos (big size)
  • Potatoes – 2 nos (optional)
  • Coconut pieces – 3 tbsp
  • Cumin seeds – 1 ½ tsp
  • Red chili – 5 nos
  • Coriander seeds – 2 tsp
  • Ginger – 1 “ inch stick
  • Garlic – 3 cloves
  • Black peppercorns – ½ tsp
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Methi seeds – ¼ tsp
  • Curry leaves – a string

Preparation:

  • Dry roast coconut, cumin seeds, red chili, coriander seeds, ginger, garlic and black peppercorns together in a kadai. Bring them to room temperature and grind it to fine paste by adding little water.
  • Peel and finely chop the onions. Peel and roughly chop the potatoes.
  • Heat oil the pressure cooker, add in the mustard, cumin, methi seeds and curry leaves. Wait till they crackle.
  • Pour in the ground paste and cook till the raw smell goes off.
  • Add in the mutton / lamb pieces followed by turmeric powder and salt. Cook till the mutton/lamb pieces get blend with the masala.
  • Pour in two cups of water, add in the potato pieces and  wait till it boils. Cover with the lid.
  • Pressure cook for 4 whistles.

Serve hot with steamed rice or dosa.

click here for video recipe –