When mutton is deep fried crisp in oil, it is an excellent choice as side dish for a rice based meal along with sambar
or any other curry. This dish gets its name from the place called Virudhunagar as it is commonly served in this part
of Tamil Nadu. Unlike many other mutton preparations which need too many ingredients, this delicacy is prepared with
only a few spices.
COOKING TIME: 40 minutes
INGREDIENTS:1. Mutton: 1 Kilogram 2. Shallots (Small onions): 1/2 kg 3. Dry Red Chili: 20 nos 4. Cumin Seed (jeera): 2 Table spoon 5. Salt: 2 Teaspoon 6. Turmeric Powder: 2 Teaspoon 7. Oil ( preferably Gingely Oil): 250 ml.
METHOD: Cut the mutton pieces into even sizes of one inch cubes. Peel, wash and chop the shallots into big pieces. Split the Red chili
Heat Oil in a skillet and add the mutton cubes with turmeric powder and salt and cook it over medium heat for 15
minutes stirring it now and then. You can keep it covered. When the meat is half cooked, add the chopped
onions, cumin seeds and dry red chilies. Fry the mutton till it is cooked crisp.
Tips: Only if the mutton cubes are of the same size, they can be cooked evenly at the same time.
While chopping the shallots also, care should be taken to see that they are of same big size.
Oil is used profusely in this dish and you can drain the excess oil before serving if necessary.