Chettinad Mutton Kuzhambu Recipes | Mutton Recipes

Followed by yesterday's keema podimas post, I am with its combo side dish Chettinad Mutton Kuzhambu recipe. This kuzhambu goes well for chappathi, dosa's and rice. Very simple and easy recipe. Its my amma's recipe with some changes to suit our taste.

CHETTINAD MUTTON KUZHAMBU RECIPE

Recipe Category: South Indian Chettinad | Non Veg 

Preparation Time: 20 minutes Cooking Time: 20 minutes Serves: 4

Ingredients:

Mutton Curry Cut - 250 grams

Small Onion - 1 cup, roughly chopped

Garlic - 4 clove, finely chopped

Turmeric Powder - 1 tsp

Red Chilli Powder - 2 tsp
Coriander Powder - 1 tbsp

Salt - to taste
Water - 1.5 cup

To temper:

Bay Leaf - small piece

Cloves - 4

Cinnamon - 1 piece

Star Anise - 1

Oil - 4 tbsp

To grind to a fine paste:

Coconut pieces/ flakes - 1 tbsp
Khus Khus - 2 tsp
Roasted Gram Dal (Pottukadalai) - 1 tbsp
Water - as required for fine paste

Method of Preparation:

1. Wash the mutton pieces and keep aside. Heat oil in a pressure cooker, add the items to temper, then small onions and garlic. Saute well for two minutes. Add mutton pieces, and toss well with the onions. Add the masala's and salt. Saute well.

2. Make a fine paste with the items under to grind. Add the paste to the mutton. Mix once. Let it come to a boil.

3. Add water as per the desired consistency required. Pressure cook for 3-4 whistles and then simmer for 5 minutes. Turn off. Open once the pressure is released and garnish with finely chopped coriander leaves.

Notes:

• The gravy goes well with dosa, rotis and rice.
• The water must be adjusted according to the consistency required.
• Coriander powder is the main flavour, so add generous. 

In Picture: Chettinad Mutton Kuzhambu served with Chettinad Mutton Keema Podimas and Rice.