Mutton Suvarotti Recipe and Benefits
Suvarotti means goat spleen in Tamil. Suvarotti in Tamil means “stick to the wall” as it is sticky when raw. Very popular in South India, goat spleen is sold in large quantities here.
This food item boasts exceptional nutritional value, contributing positively to health by serving as an excellent source of essential nutrients such as vitamin B12 and iron. Mutton Suvarotti can be made both dry and gravy. Here, we have a recipe for dry Suvarotti.
Mutton Suvarotti Benefits
- Spleen is a good source of amino acids and minerals.
- It has a rich number of vitamins, especially B12.
- Good source of iron.
- Good for people with low hemoglobin.
- Boosts immunity and prevents anemia.
- Abundant Iron Content: Mutton suvarotti stands out as an excellent source of iron, playing a crucial role in promoting robust blood health and warding off iron deficiency.
- Elevate Hemoglobin Levels: Regular consumption of mutton Pavarotti contributes significantly to boosting haemoglobin levels, promoting overall blood health.
- Beneficial for Pregnant Ladies: This dish is particularly good for pregnant women, providing essential nutrients like iron and vitamin B12 crucial for maternal and fetal well-being.
- Anemia Prevention: The iron content in mutton suvarotti effectively prevents and addresses anemia, a common condition related to iron deficiency.
- Vitamin C Enriched: With its richness in vitamin C, mutton suvarotti contributes to better iron absorption, enhancing its effectiveness in combating anemia.
- Support for Feeding Moms: Mutton suvarotti benefits breastfeeding mothers, offering a nutrient-dense option that aids in postpartum recovery.
- Immunity Boost: Combining iron and other nutrients in mutton suvarotti helps boost immunity, supporting the body’s defense against infections and illnesses.
Mutton Suvarotti Making Step-by-Step
1. Cleaning Suvarotti
2. Cooking the Mutton
3. Preparation of masala for mutton
In a pan, heat sesame oil. Add in the mustard seeds after the oil gets heated. Allow the seeds to crackle, then add cloves, cumin seeds, red chilies, and curry leaves to the mix.
Saute them for a few seconds. Add the shallots, ginger, and garlic. Season with salt, turmeric powder, cinnamon powder, and garam masala. Cook this for a few minutes.
4. Final Preparation of Mutton Suvarotti recipe
People Asked Queries
What is Suvarotti in Mutton?
Suvarotti in mutton refers to goat spleen. While some associate it with a mineral, distinctions exist between the two concepts. The term “Suvarotti” literally translates to “it sticks to the wall,” and it is thought that this unique property allows the nutrients from the Pavarotti to adhere to our body.
Does goat spleen increase hemoglobin?
While goat spleen, commonly known as Suvarotti or Manneral Varuval, is often considered a healthy and nutritious food, it’s important to note that individual dietary impacts can vary.
Some sources suggest that goat spleen is a good source of iron, which is known to contribute to increased hemoglobin levels in the blood.
Why is it called Suvarotti?
Suvarotti gets its name from the Tamil term for goat spleen. In Tamil Nadu, it’s known as “suvarotti” and sometimes as ‘mineral.’ The name is linked to its tendency to stick to walls, believed to symbolize how its nutrients adhere to the body for health benefits.
Which part of goat meat is best?
Rack, tender meat, and loin are the best parts of goat meat.
Which organ is called Suvarotti?
The goat spleen organ is called Suvarotti.
Mutton Suvarotti Recipe Video
Video Credit: Dindigul Food Court
Mutton Suvarotti Recipe and Benefits
Suvarotti means goat spleen in Tamil. Suvarotti in Tamil means “stick to the wall” as it is sticky when raw. Very popular in South India.
Type: Side Dish
Keywords: Mutton Suvarotti Recipe
Recipe Yield: 3
Preparation Time: PT15M
Cooking Time: PT20M
Total Time: PT35M
- 250 grams suvarotti(goat spleen meat)
- 2 tsp salt
- 2 tsp turmeric powder
- 500 ml water
- 2 tbsp sesame oil
- 3 cloves
- 1/4 tsp cumin seeds
- 1/2 tsp mustard seeds
- 4 dried red chilies
- 2 sprigs curry leaves
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 cup Indian shallots, sliced
- 1/4 tsp cinnamon powder
- 1/4 tsp garam masala
- 2 tsp black pepper powder
- 2 sprigs coriander leaves
Mutton Suvarotti Making:
- Remove the excess outer skin from the spleen and cut the white skin. Wash it. Marinate with turmeric and salt and mix well. After 10 minutes, wash it well. Drain excess water. Doing so removes any odor from the spleen.
- Clean and thoroughly wash the mutton spleen. Add this to a pressure cooker with 1 teaspoon of turmeric powder, salt, and 500 ml of water. Cook the spleen for 2-3 minutes or 1 whistle. Ease the pressure by releasing it, carefully detaching the meat, and proceed to cut it into bite-sized 1-inch pieces. Keep the pieces big enough as they may shrink during further cooking.
- In a pan, heat sesame oil. Add in the mustard seeds after the oil gets heated. Allow the seeds to crackle, then add cloves, cumin seeds, red chilies, and curry leaves to the mix. Saute them for a few seconds. Add the shallots, ginger, and garlic. Season with salt, turmeric powder, cinnamon powder, and garam masala. Cook this for a few minutes.
- Add in the pressure-cooked cooked to the above-prepared masala. On a low flame, cook for about 20 minutes. You will observe that the meat mixture will eventually turn darkish-grey. At this point, assess the seasoning and make any adjustments if needed. Finally, add black pepper powder, give a nice mix and garnish with coriander leaves.
|250 grams suvarotti(goat spleen meat)|
|2 tsp salt|
|2 tsp turmeric powder|
|500 ml water|
|2 tbsp sesame oil|
|1/4 tsp cumin seeds|
|1/2 tsp mustard seeds|
|4 dried red chilies|
|2 sprigs curry leaves|
|2 tbsp minced garlic|
|1 tbsp minced ginger|
|1 cup Indian shallots, sliced|
|1/4 tsp cinnamon powder|
|1/4 tsp garam masala|
|2 tsp black pepper powder|
|2 sprigs coriander leaves|