Thirtha Uthappa, daughter of Kakamada Uthappa, a jeweller, is following in the footsteps of her father. Thirtha says: “Jewellery has always been my passion, and that is what made me leave my corporate life of 11 years and start my own line, Samaara Jewellery (www.samaarajewellery.com). I make personalized and customised precious pieces in gold and diamonds.”
Married to Ammatanda Mithun Appaiah, Thirtha notes that cooking has always been her other key interest. Here, she shares a recipe for a spicy mutton curry.
Mutton – 1/2 kg
Onions – 1 large
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Chilli powder – 1 tbsp
Turmeric powder – 1/2 tsp
Cassia leaf – 1
Salt to taste
For the green masala :
Coriander leaves – 1/4 bunch
Green chillies – 4
For the red masala:
Dried red chillies – 5-6
Coriander seeds – 1 tbsp
Jeera – 1 tbsp
Elaichi – 3 – 4
Cloves – 3
Cinnamon sticks – 2 small
- Wash the mutton well and marinate with chilli powder, turmeric powder and salt for about 20-30 mins.
- Prepare the green masala by grinding together the coriander leaves and green chillies with a few drops of water.
- For the red masala, first lightly roast all the spices individually. Cool, then grind together into a slightly coarse powder.
- Heat the oil in a vessel and sauté the finely sliced onions until brown.
- Add the cassia leaf and the ginger and garlic paste. Sauté until it they no longer smell raw.
- Now add 2 tbsp of the red masala, along with all the green masala and mix thoroughly. Cook until you see the oil separating out of the masala.
- At this point add the mutton pieces and water (depending on how much gravy is needed) and bring to a boil. Taste, and add salt and chilli powder if necessary.
- After one boil, cover the vessel and let it cook on simmer for about 25-30 mins. Check in between to see if the meat is cooked. Alternatively, you may pressure cook the mutton.
- Your dish is now ready..