Friday, January 25, 2013

Mutton Kuzhambu - South Indian style Mutton gravy


Today's recipe is Mutton Kuzhambu. I made this kuzhambu on Wednesday, clicked the pictures, edited it and even, put an announcement in my FB page but it has taken me 2 days just to sit and finish the post. This time I was not busy with anything, just the laziness that sets in because of the cold weather. We are all non- veg lovers at home, especially Thaara loves mutton. But I make it once in 2 weeks only, that is 2 times a month- once it will be mutton Biryani, next time it will be this kuzhambu. Only now it strikes, I haven't tried anything new with mutton. May be will try, test and then post. For now, enjoy this delicious kuzhambu. 


What are the ingredients needed?

To marinate:
Mutton/ Baby goat, 1 lb
Ginger garlic paste, 1 teaspoon
Turmeric powder, 1/2 teaspoon
Garam masala powder, 1 teaspoon.
Salt to taste

Other ingredients


Onion(large), 1 no.
Tomatoes, 2-3 nos. depending on the size
Curry leaves, a sprig
Oil, 2-3 teaspoon
Fennel seeds, 1/2 teaspoon
Whole Peppercorns, 1 teaspoon(optional)
Cloves, 3-4 nos
Cinnamon stick, small piece
Bay leaf, 1 no.
Ginger garlic paste, 1 teaspoon
Coriander powder, 1 tablespoon
Chilli powder, 1 teaspoon
Salt, to taste
Coconut milk, 1/2 cup
Cilantro, to garnish


How it is made?

  1. Marinate mutton with the listed ingredients for at least an hour.
  2. Heat oil in a pressure cooker, add the fennel seeds, cloves, cinnamon and bay leaf and fry for a minute or two, then add the sliced onions, curry leaves and saute till the onions turn translucent.
  3. Add the chopped tomatoes, ginger garlic paste and cook till tomatoes turn mushy.
  4. Then add Coriander powder, chilli powder and cook for 2-3 minutes.
  5. Now add mutton, mix well,if needed add water, close the lid of the cooker and pressure cook till mutton is done.
  6. Once the pressure is released, open the pressure cooker, add the coconut milk, check the consistency, adjust the salt and let it simmer in low flame for about 5-6 minutes. 
  7. Turn off the heat, garnish with chopped cilantro.
Serve with idly, dosa for breakfast or pulao for lunch or for roti/ chappathi/ parotta for dinner. 
It serves  4 persons.


Notes: 

  • Adding peppercorns are optional, instead you can add pepper powder.
  • Adjust the spice level according to your taste.
  • Depending on the meat time taken in pressure cooker varies. If it is mutton it takes about 3-4 whistles while baby goat gets cooked faster. Also the type of pressure cooker too varies. So cook accordingly.
  • Also take care not to over cook the meat. If over cooked, meat becomes tough.




13 comments:

  1. Lovely curry :) makes me want to dry.... simple and the best curry to go with rice....

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  2. mouthwatering :) making me hungry now..

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  3. Yum yum love to have it now.Lovely clicks

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  4. This looks Yum Divya. Made perfectly and clicked too good.

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  5. Yummmmm :) When are you making this for me :P Looks so good, lovely clicks too :)

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  6. Delicious looking mutton kulambhu,makes me hungry...

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  7. Wow it has been such a long time since I made mutton curry....yummy...

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  8. Makes me drool, prefect for sunday lunch.

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  9. That is looking so awesome and very lovely click...

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