Ingredients:
Seasonings
To grind
Method:
In a thick pressure cooker heat oil and add all the ingredients under seasonings. Add the small onion and garlic and sauté well. add the washed mutton pieces close and cook for two minutes. Add a glass of water chilli powder and coriander powder and cook till tender. Can also keep for two to three whistle. Check the meat when it is three fourth cooked add salt and cook till soft.
Add the chopped tomatoes and tamarind juice and cook well.
When it is completely done and the ground coconut paste.
Note: In the chettinad style the kuzhambu will not be much thick with lots of coconut just a flavor, you can also add more coconut or even few cashew nuts while grinding the paste.
You can also do the same with out coconut and by adding a spoon more of coriander powder for thickness.
When tomato or tamarind is added early the sourness will not let the meat cook. so add them after the meat is well cooked and soft. If the meat is tender you van even use a thick bottomed vessel and need not pressure cook.
- Mutton - 1/2 kg
- Small onions - 1/2 cup
- Garlic - 6 to 10 pods
- Tomato - 1
- Tamarind - a small ball
- Salt to taste
- Red Chilli powder - 1 tbsp
- Coriander powder - 2 tsp
Seasonings
- Oil - 2 tb sp
- Bay leaf - 1
- Cinnamon stick - 1" piece
- Pepper - 1 tsp
- Fenugreek - 1 tsp
- Split urudh dhal - 1 tsp
- Red chillies - 4 to 6
- Asafoetida - 1/2 tsp
- Curry leaves
To grind
- Coconut - 2 tbsp
- Fennel seeds - 2 tsp
- Kasa Kasa - 1 tsp
Method:
In a thick pressure cooker heat oil and add all the ingredients under seasonings. Add the small onion and garlic and sauté well. add the washed mutton pieces close and cook for two minutes. Add a glass of water chilli powder and coriander powder and cook till tender. Can also keep for two to three whistle. Check the meat when it is three fourth cooked add salt and cook till soft.
Add the chopped tomatoes and tamarind juice and cook well.
When it is completely done and the ground coconut paste.
Note: In the chettinad style the kuzhambu will not be much thick with lots of coconut just a flavor, you can also add more coconut or even few cashew nuts while grinding the paste.
You can also do the same with out coconut and by adding a spoon more of coriander powder for thickness.
When tomato or tamarind is added early the sourness will not let the meat cook. so add them after the meat is well cooked and soft. If the meat is tender you van even use a thick bottomed vessel and need not pressure cook.
