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| Mutton Curry |
This is my usual style of preparing mutton kuzhambu,where
I grabbed the recipe from my mom and from her mom the recipe came
through... So no doubt I can say this recipe a traditional style of
cooking mutton in a very simple way. This is how most of us in our family prepare mutton curry.
Ingredients:
Mutton - 1/2 kg
Shallots - 2 cups
Dry red Chilli - 7-8
Curry leaves - few
Pepper - 1 tsp
Jeera/cumin seeds - 2 tsp
Rice -1 tsp
Dhania/coriander seeds - 5-6 tsp
Ginger - 1 inch size
Garlic - 3 pods
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
To Temper/Seasoning:
Oil - 1 tsp
Pepper - 1/4 tsp
Dry red chilli -2
Curry leaves - few
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| Mutton Kuzhambu |
Method:
- Dry roast Rice,pepper and jeera.
- Heat Oil and fry red chilli,dhania till the aroma comes out and keep aside.
- Then fry shallots and curry leaves till they are golden brown.
- Now add turmeric powder,ginger,garlic and saute for a while.
- Mix now all the fried ingredients,allow it to cool and grind to a fine paste.
- Heat 1 tbsp of oil in a pressure pan,add cleaned mutton pieces and saute for about 5 minutes in low flame.
- Now add grinded paste, 3 to 4 cups of water and cook for 4 whistles with salt.
- Once the pressure is down, check whether mutton cooked soft. If not close the lid and leave for another 3-4 whistles.
- Transfer to serving bowl and add tempering of pepper and curry leaves.
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| With tempering added |
Note :
- Rice is added to give a thick texture to the kuzhambu/gravy.
- When buying mutton take with little amount of fat,so that it adds taste to the curry.
- You can increase the number of chillies according to your spice preference.
- Do not add more water as the curry becomes watery. Add water according to the consistency you require to eat with rice or Idli.
- Do not add coriander leaves as they might change the flavor.
- This curry would serve as better side dish for Idli during breakfast.
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| Traditional Mutton Curry |
