Rice flour – 2 1/2 tsp
Garam masala – 1/2 tsp
chilies, ginger, garlic, cardamom, peppercorns, cloves, cinnamon, curry leaves,
salt with 1/2 cup of water for 3-4 whistles or until it is done. Open the lid of the pressure cooker to see if mutton is cooked. When mutton is cooked, add potato and
carrot. Cook only till 1 whistle. This step is really important. Otherwise, potato and carrot will be overcooked.
Heat oil in a pan. Add cashewnuts and fry till they turn light brown. Set this aside to use later.
In the remaining oil left after frying cashewnuts, add onion and green chilies. Saute well. When onion turns translucent, add rice flour and sauté. Now add thin coconut milk to the onion mixture. Transfer this mixture to pressure cooker and mix well. Allow it to boil. When the gravy is slightly thickened, add thick coconut milk and garam masala. Now just heat through the gravy. Switch off the stove immediately. Don’t allow it to boil or else the coconut milk will curdle. Add coriander leaves and mix. Garnish with fried cashewnuts. Serve hot with vellayappam or bread.