Chettinad Mutton Kuzhambu

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Chettinad Mutton Kuzhambu

                                                       Chettinad Mutton KuzhambuMutton Kuzhambu/Mutton Gravy
Chettinad cuisine is from the Chettinad region of Tamilnadu. It is one of the spiciest and the most aromatic in India and famous for its use of a variety of fresh ground spices. Chettinad Mutton kuzhambu is an aromatic gravy or curry where Mutton is simmered in coconut with flavors from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, cardamoms and cumin. For an authentic Mutton Kuzhambu, I always use fresh ingredients. Quite an elaborate preparation goes into the making of this Kuzhambu.

List of ingredients:
  1. Mutton 1kg
  2. Shallots 1 cup cut lengthwise
  3. Tomatoes 1 cup cut finely
  4. Ginger garlic paste 1 ½ teaspoon
  5. Grated coconut ¾ cup
  6. 1 teaspoon turmeric powder
  7. Coconut Milk 1 cup
  8. Cinamon-1/2 inch piece-2
  9. Cloves-3 to 4
  10. few curry leaves.
  11. Oil 2 tablespoon
  12. small lemon sized tamarind
  13. Salt to taste
Dry grind:
  1. 15 red chillies
  2. 1 tablespoon coriander seeds
  3. Khus Khus-1 teaspoon or cashews-6
  4. Fennel seeds/ sombu-1 teaspoon
  5. Cumin/ jeera seed-1 teaspoon
  6. Cinnamon-1 small piece
  7. Cardamom-2
  8. Clove-2
Dry roast all these items and dry grind to a fine powder.
CMK 2

Procedure :
  1. Wash and cut the mutton into bite size pieces.
  2. Grind the coconut to a smooth paste. Keep aside.
  3. Heat oil in a pressure cooker. Season with cinnamon and cloves. Now add the chopped onion, when they turn to a light brown add curry leaves, ginger garlic paste and stir well.
  4. Add the tomatoes and sauté well. Now add the ground dry masala powder. Saute well until the raw smell of the masala goes.
  5. Mix well and add the mutton pieces along with turmeric powder and sauté for 5 minutes. Add a cup of water. Mix well and close the lid. Pressure cook for about 5 whistles or reduce the flame when pressure builds up and simmer for 20 minutes.
  6. Once the pressure gets released, open the cooker and add the tamarind extract, salt and coconut paste. Finally add the coconut milk. Simmer on low for 15 minutes.
Serve with Rice, Idli, Idiyappam, Appam, Dosai OR chappati/Roti and Parotta/Paratha.

TIPS: Adjust red chillies according to your spice level. Cashews are optional~add about a tablespoon while grinding coconut.

22 comments:

  1. I would giv enaythig to hav ethis for my lunch today.
    We dodn't get mutton here and i am drooling here for this.

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  2. Just delicious. The Chettinad version is simply irresistible.

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  3. Irresistible mutton kuzhambu..looks very delicious!

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  4. Very tempting..Delicious cilantro...Nice click..

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  5. I do the same way except cashew! Delicious and spicy one :)

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  6. picture looks very tempting. wonderful dish

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  7. Wonderful mutton kuzhambu Cilantro :) I love chettinad dishes!

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  8. I know this kuzhambu should have been aromatic and a very yummy one!!! oh such a tempting pic!!!

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  9. hi ,
    It's one of the outstanding food pics I've seen ...superb click :)
    spicy chettinad cuisine...am drooling yummm
    TC

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  10. Great click cilantro and yummy looking curry....

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  11. looks really yummy . beautiful snap.

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  12. very tempting & yummy dish cilantro ......

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  13. I have not even looked at ur recipe.Your picture says that it tastes fantastic

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  14. What a vibrant pic! Looks too good!

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  15. First-time visitor to your blog. Your photos are beautiful and your recipes are excellent. Thank you for all of it.

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  16. Thank you everyone for your comments on the recipe and the pic. Happycook, you can make this curry with chicken too. Try it out and let me know.

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  17. A great click and such a tempting recipe.The color is sooo goood...

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  18. I tried this recipe yesterday and it was really really tasty. Our guests loved it. Thanks.

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  19. my father in law was overwhelmed by this dish when i did it.

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  20. my husband is greatly impressed by my mutton kulambu which i learnt from you... thank you

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