The word Suthriyan , we use for a Indian pasta , which is flat in shape, which I used to get it in Chennai adam market, near Wallajah road in triplicane high road Or any old grocery shops. It is light in weight and made freshly but I don’t have recipe of it. It is mostly made in muslims home in Chennai and in my relations house. Each house has their own sauce, to go with suthriyan. You can make with vegetables, chicken, lamb/mutton, or mince lamb/mutton. I love my suthriyan to be made spicy, masala type and more gravy type. You can make gravy for Suthriyan according to the taste you like. If you buy any pasta or sphagatti, it will take time to boil 15 to 20 min or more, but this Suthriyan you need to be careful, it is added directly in the gravy (curry) and gets cooked fast 5 to 10min. it is eaten when it is hot, as if it gets cold and kept for a longer time, it will absorb all the gravy or curry, and makes the dish dry, but it tastes good. That’s why there should be enough quantity of gravy(curry) for Suthriyan.
Ingredients
- Mutton/lamb (with bones) – 1/2 kg
- Suthriyan – 250 gms or as per your requirement Gravy
- Oil – 1/3 cup
- Saunf (aniseed) – 1 tsp
- Green cardamom – 4
- Cloves – 3
- Cinnamon stick – 2 (1 inch each)
- Onion (big, chopped) – 2
- Tomato (chopped) – 3
- Ginger and garlic paste – 1 1/2 tbsp
- Chilli powder – 3 tsp
- Coriander powder – 5 tsp
- Turmeric powder – 1/2 tsp
- Water – 3 1/2 cup
- Salt – as per taste
- Coriander leaves (chopped) – 1/4 Mint and coconut chutney
- Mint – 1 cup
- Coconut (freshly grated) – 1/4 cup
- Curry leaves – 7
- Ginger – 1/2 tsp
- Green chillies – 2
- Lemon juice – 5 tsp
- Coriander leaves – 2 tbsp
- Water – 1/3 cup
- Salt – as per taste
Method
- Chop onion and tomato, keep it ready.
- Preheat the wider vessel, add oil, when hot, add chopped onions, saunf and cook till it is transparent and soft.
- Add ginger and garlic paste, stir for 30sec, add tomato and all dry spices, stir immediately.
- After 1min, add mutton/lamb pieces and stir for 2 to 3min.
- Add 1 1/2 cup water; cook till the mutton/lamb is cooked, close the lid, in between stir it.
- After few min, when the meat is cooked and little liquid is left, add remaining water again, green chillies, salt as per taste and cook for 15 to 20min on medium flame, till it forms a good gravy consistency and oil starts leaving the gravy.
- Simmer for 5min and add Suthriyan (dry Indian pasta) and coriander leaves, mix well, cook for 5min on simmer by closing the lid and switch it off.
- Suthriyan gets cooked fast in the hot gravy.
- I serve it with mint and coconut chutney. Mint and coconut chutney
- First grind ginger, green chillies and freshly grated coconut.
- Add other remaining ingredients and ground it to a thick paste.
- Add salt as per taste.
- This chutney should be dry and thick.
Notes
- As soon as Suthriyan is added, there should be enough liquid (gravy), as when it gets cold it absorbs all the gravy and gets dry, which tastes good too.
- As soon as Suthriyan is cooked serve it, it is eaten hot.
- Can reduce the spiceness according to your taste.
- Can use semiya (vermicelli or noodles), for this gravy but need to be dry, not saucy type like Suthriyan.
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