It is not yet 9 o’clock in the morning when a man reaches Amasavalli with a steel thukuvali And a cloth bag. The sound of the parcel counter preparation staff fills the air, and he waits patiently as uttapams and parottas are being prepared in the kitchen. This is a ritual at dinner time for people in Madurai thukuvali In a roadside parotta shop for Salna. However, this also happens at breakfast time in Amasavalli. The restaurant, which has been in existence for over 75 years, offers a breakfast menu unlike anywhere else in the city: think mutton liver curry and brain fry. Here, mutton offal is served for a little over an hour from 9.30am, selling out long before lunch is ready.
Mutton police served uttapam and parotta for breakfast at Amasavalli in Madurai. , Photo courtesy: Murthy ji
G Arunraj, the third-generation owner of the restaurant on East Valley Street, says the menu is an extension of his grandfather’s idea of offering mutton samosas, trotters. foundAnd strength Tea from 4 am to 6 am. “This was served since our early days,” says the 47-year-old, adding that his main customers were workers in the wholesale markets of nearby Nelapettai and Vethlaipettai. “The entire neighborhood used to be bustling with activity as early as 3.30 in the morning, with people carrying luggage carrying huge sacks,” he says, adding that he also had early morning joggers who would complete their daily routine with a cup of coffee. found,
Arunraj says the early-morning breakfast eventually gave way to the current menu, which sells out by 11am. The menu includes a range of mutton offal curries that can be paired with their soft parotta or utthappam.
The curry comes in small portions and can be easily cooked with two uthappams. We order almost everything served on the menu. Mutton nenju Chops, a spicy semi-gravy of meat that is slow cooked until it is softer than their parotta, is easily a favorite.
Although tempted to order more parts, we move on to other offerings: Eral KulumbuMutton liver cooked in chilli and coriander masala base, mutton kidneys wrapped in spicy masala, and mutton chukkaThe latter pairs well with its parotta, But the main attraction is the mutton onion kulambuAn aromatic curry of meat cooked in shallots. It goes best with their thick uthappam: dip a piece in the curry and wrap it in a small piece of mutton to fully enjoy the flavor of the meat and curry.
Mutton Liver Curry in Amsavalli Photo courtesy: Murthy ji
Our waiter suggested we try their famous apple milk. The cool dessert of small pieces of apple and condensed milk, served in a tall glass, makes us realize that the taste buds cool down after the onslaught of spices. Two parathas, an uttapam, and several plates of curries down, we realize why this menu works. Mutton is irresistible no matter what time of the day it is served.
Open for breakfast from 9.30 to 11 am. call out 0452 262 0117 for details.
