Home Non VegetarianMutton Mutton Kuzhambu

Mutton Kuzhambu

Published under: Mutton

Mutton – 1/2 kg
Tomato – 2 cup
Small Onions – 15 to 20
Green Chillies – 4 to 5
BlackPepper – 2 tsp
Garlic – 10 flakes
Jeera – 2 tsp
Sombu (Fennel Seeds) – 1/2 tsp

To Grind:
Coconut Oil – 2 tsp
Red Chillies – few
Coriander Seeds (Dhaniya) – 2 tsp
Pepper – 2 tsp
Jeera – 2 tsp
Fennel Seeds – 1/2 tsp

To Grind (2)
Coconut – 1 cup
Garlic – 7 to 8
Small Onions – 10
Curry Leaves – few

For Garnish:
Coconut Oil
Mustard Seeds – 1/2 tsp
Red Chilli – 4 to 5
Small Onions – 7 to 8, grated

1. Heat a pan over moderate heat and add the coconut oil.
2. Add the red chillies, coriander seeds, pepper, jeera and fennel seeds.
3. Fry and grind to a paste.
4. Keep aside.
5. Add mutton in cooker with 2 cups of water.
6. Add onion, tomatoes, green chillies, turmeric powder and 2 tsp of oil.
7. Pressure cook for 3 whistles.
8. In a pan, heat oil and add the coconut, garlic and small onions.
9. Fry them with curry leaves and grind to a paste.
10. Open the cooker and add the ground paste.
11. Add salt and allow it to boil for sometime.
12. To garnish, fry the small onions, red chilli and mustard seeds in little coconut oil till the onions turn brown.
13. Add this to the gravy.
14. Boil for 10 more minutes.
15. Serve hot with rice.

Vaijayanthi Srinivasan
Vaijayanthi Srinivasan
Vaijayanthi Srinivasan is a South Indian by birth who learnt cooking at a very young age. Mother of 3, she takes pride in cooking various South Indian traditional meals for the family to enjoy. She has been cooking for the last 35 years.

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