YT Recipe

☪️ Ramadan day 20 Sahar and Iftar vlog

☪️ Ramadan day 20 Sahar and Iftar vlog is a medium Indian recipe that serves 4. 280 calories per serving. Recipe by Sheeru's Dining on YouTube.

Prep: 10 min | Cook: 36 min | Total: 1 hr 1 min

Cost: $6.89 total, $1.72 per serving

Ingredients

  • 2 tablespoons Vegetable Oil (for tempering)
  • 1 teaspoon Cumin Seeds (whole seeds)
  • 1 teaspoon Fennel Seeds (whole seeds)
  • 10 leaves Curry Leaves (fresh)
  • 2 pieces Green Chilies (slit lengthwise, adjust for heat)
  • 2 medium Onion (sliced thin)
  • 2 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
  • 300 grams Mutton (Goat Meat) (boneless, cut into bite‑size pieces)
  • 0.25 teaspoon Turmeric Powder (ground)
  • 1 teaspoon Garam Masala (store‑bought blend)
  • 1 cup Fresh Grated Coconut (coarse grate, can use frozen grated coconut)
  • 1 teaspoon Salt (or to taste)
  • 1 cup Water (for pressure cooking)
  • 1 teaspoon Black Pepper Powder (dry roasted for extra aroma)
  • 1 teaspoon Cumin Powder (dry roasted for extra aroma)

Instructions

  1. Prepare Ingredients

    Slice the onions, slit the green chilies, grate fresh coconut, and measure all spices.

    Time: PT10M

  2. Temper Spices

    Heat oil in the frying pan over medium heat. Add cumin seeds, fennel seeds, curry leaves, and green chilies. Fry until the seeds sizzle and become aromatic.

    Time: PT5M

  3. Sauté Onions

    Add the sliced onions to the pan and sauté, stirring occasionally, until they turn golden brown.

    Time: PT5M

  4. Add Ginger‑Garlic Paste

    Stir in the ginger‑garlic paste and cook for a few minutes until the raw aroma disappears.

    Time: PT3M

  5. Introduce Mutton and Spices

    Add the mutton pieces, turmeric powder, garam masala, salt, and grated coconut. Mix well so the meat is coated with the spices and coconut.

    Time: PT4M

  6. Pressure Cook

    Pour in 1 cup of water, close the pressure cooker, and cook on medium flame for three whistles (approximately 15 minutes).

    Time: PT15M

  7. Add Dry‑Roasted Pepper‑Cumin Powder

    Release the pressure safely, open the cooker, and stir in the dry‑roasted black pepper powder and cumin powder.

    Time: PT2M

  8. Final Simmer

    Let the curry simmer for another 2 minutes on low heat to blend the flavors, then turn off the flame.

    Time: PT2M

Nutrition Facts

Calories
280
Protein
15 g
Carbohydrates
22 g
Fat
20 g
Fiber
3 g

Dietary info: Gluten‑Free, High‑Protein, Dairy‑Free, Halal‑Friendly

Allergens: Coconut

Last updated: March 12, 2026

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☪️ Ramadan day 20 Sahar and Iftar vlog

Recipe by Sheeru's Dining

A fragrant South Indian mutton curry spiced with black pepper, cumin, and fresh coconut, perfect for Ramadan Iftar. The dish is cooked in a pressure cooker for tender meat and finished with dry‑roasted pepper‑cumin powder for a deep, aromatic flavor.

MediumIndianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
14m
Prep
32m
Cook
10m
Cleanup
56m
Total

Cost Breakdown

$6.89
Total cost
$1.72
Per serving

Critical Success Points

  • • Temper the whole spices without burning them
  • • Pressure cook the mutton until tender (3 whistles)
  • • Dry‑roast and add black pepper and cumin powder at the end for aroma

Safety Warnings

  • • Handle hot oil with care to avoid splatters.
  • • When releasing pressure, follow your cooker’s safety instructions to prevent steam burns.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Mutton Milagu Curry in Tamil Ramadan cuisine?

A

Mutton Milagu Curry is a beloved dish during Ramadan in Tamil Nadu, especially for Iftar. The use of black pepper and fresh coconut reflects the region’s love for bold, aromatic spices and the availability of coconut during the fasting month.

cultural
Q

How is Mutton Milagu Curry traditionally served in Tamil households during Ramadan?

A

It is typically served hot with steamed rice, appam, or parotta, accompanied by fresh fruit, coconut‑water drinks, and sometimes a sweet agar‑agar pudding, creating a balanced Iftar spread.

cultural
Q

What regional variations of pepper‑coconut mutton curry exist within South Indian cuisine?

A

In coastal Kerala, the curry may include curry leaves and mustard seeds, while in Andhra it might be spicier with extra red chilies. Some versions add tamarind for tanginess, but the core pepper‑coconut profile remains.

cultural
Q

What occasions besides Ramadan is Mutton Milagu Curry prepared for in Tamil culture?

A

It is also prepared for festive celebrations like Eid, wedding feasts, and special family gatherings where a rich meat dish is desired.

cultural
Q

What authentic ingredients are essential for a traditional Tamil Mutton Milagu Curry?

A

Key ingredients include fresh goat meat, black pepper, cumin, fennel, curry leaves, fresh grated coconut, and a modest amount of turmeric and garam masala. Using fresh coconut distinguishes it from versions that use desiccated coconut.

cultural
Q

What are the most common mistakes to avoid when making Mutton Milagu Curry?

A

Common errors are burning the tempering spices, under‑cooking the meat, and adding the dry‑roasted pepper‑cumin powder too early, which can lose its aroma. Follow the timing steps precisely for best results.

technical
Q

Why does this recipe use a pressure cooker instead of a regular pot for cooking the mutton?

A

A pressure cooker tenderizes the goat meat quickly while retaining the coconut’s moisture, ensuring the meat is soft without long simmering that could make the coconut gritty.

technical
Q

Can I make Mutton Milagu Curry ahead of time and how should I store it?

A

Yes, the curry can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low heat, adding a splash of water if needed.

technical
Q

What texture and appearance should I look for when the Mutton Milagu Curry is done?

A

The meat should be fork‑tender, and the gravy should be glossy with specks of grated coconut and a light brown hue from the spices. The final sprinkle of pepper‑cumin powder adds a fine, aromatic dusting.

technical
Q

What does the YouTube channel Sheeru's Dining specialize in?

A

Sheeru's Dining focuses on authentic South Indian home‑cooking, especially festive and Ramadan recipes, delivering step‑by‑step tutorials that blend traditional flavors with practical home‑cook tips.

channel
Q

How does the YouTube channel Sheeru's Dining's approach to Tamil Ramadan cooking differ from other Indian cooking channels?

A

Sheeru's Dining emphasizes real‑time interaction with viewers, incorporates cultural explanations, and often prepares complete Iftar meals—including drinks and desserts—rather than isolated dishes, giving a holistic Ramadan cooking experience.

channel
More like this:Indian RecipesMain Course RecipesMore by Sheeru's Dining

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