Kitchen Tips: Tips To Make Odia Mansha Jhola

No Sundays at my home were spent without a wholesome non-veg feast. The only thing I looked forward to on Sunday was the assortment of non-veg dishes made from breakfast to dinner. The fragrance of fresh fish fritters was my Sunday morning alarm. These fish fritters were gobbled down in less than five minutes along with a big bowl of Pakhala Bhata. Then began the preparations for lunch. I and my sister would wait impatiently for the first tasting piece to have a taste of the delicious Mansha Jhola (mutton curry) that our mom used to prepare for us. The spicy, dark red and aromatic curry was perfect to set the Sunday mood right. Served with steamed rice and salad on the side, a Mansha Jhola meal was worth waiting for the entire week. After moving to Delhi, my cravings to have a Mansha Jhola meal knew no bounds. Hence, to satiate my heart and palate, I searched on Youtube for the typical Odia style Mansha Jhola. However, with the first bite, I knew that something was missing from the curry. Somehow the flavours didn’t come through and the fragrance wasn’t like home. Hence, after numerous phone calls with mom and a few trials, I finally nailed the curry. If you are in the same situation as me, then here are some easy tips that you need to follow.

 

1. Add a teaspoon of sugar and let it caramelize in the oil before adding the whole spices. This will result in an appetizing aroma, dark colour and delicious flavour in the curry. 

2. Cook the mutton in mustard oil for better flavours and aroma. 

3. Marinate the mutton in curd, salt, turmeric powder and red chilli powder to make it tender and delicious. 

4. Patience is the key. Cook the mutton on low heat at least for two hours till its soft and tender. 

5. Finish the curry with a generous sprinkle of garam masala and coriander leaves. 

We hope these tips will help you enjoy a moreish bowl of Odia-style Mansha Jhola at home. Don’t forget to follow the detailed recipe and try it at home this weekend.