Keema Podimas

"Keema Podimas", no doubt is a mouth-watering dish from chettinad kitchen. This is a non-spicy dish and so I'm sure all kids will love to have it.

This is the first time that I prepared a dish with minced mutton and here comes the recipe for you friends..

Ingredients
Minced Mutton or Kothukari - 500 gms
Bengal Gram or Channa Dhal - 1 small cup
Turmeric powder - 1/2 tsp
Salt - little
Water - 2 cups

To Grind 1
Ginger Garlic paste - 1 tsp
Dry Red Chillies - 6
Fennel Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Pepper - 1 tsp
Poppy Seeds - 2 tsp (Khas-khas)
Grated Coconut - 2 tbsp
Salt - to taste

To Grind 2
Roasted Channa Dhal - 2 tbsp
Fennel seeds - 1/2 tsp

To Season
Oil - 1 or 2 tbsp
Cinnamon - 1 (thin, small stick)
Bay Leaf - 1 (small)
Garlic Pods - 10 to 15 (round, thin sliced)
Onion Shallots or Sambhar Onions - 150 gms (round, thin sliced)

Procedure
(1) Heat a pan in high flame and add the washed kheema and saute it.
(2) Add half the turmeric powder and little salt to it.
(3) Transfer the Kheema to a pressure cooker and add water.
(4) Pressure cook the Kheema for 10 minutes or more if required.
(5) Pressure cook Channa dhal with less water and remaining turmeric powder for 1 or 2 whistles and keep it aside.
(6) Make a powder of items given in To Grind 2 and keep it aside.
(7) Make a thick paste of the items given in To Grind 1 and keep it aside.
(8) Heat Oil in a pan, add Cinnamon & Bay Leaf then add garlic pieces.
(9) Saute it for few minutes and then add onion shallots and fry till light brown.
(10)Add the grinded paste 1, and cook it in low flame till it leaves out oil.
(11)Add the pressure cooked Kheema to the masala and cook till it gets dried.
(12)Add the pressure cooked dhal to it and saute it gently (see to it whole dhal doesn't gets smashed).
(13)At the last add grinded powder(To Grind 2) and saute it once.
(14)Cook it in high flame till the kheema gets real dry.
(15)Now your Kheema Podimas is ready to be served hot.