Simple Mutton kuzhambu | Easy Mutton Curry | Mutton Salna

Though in our traditional method we have additional ingredients than what is given below, when my sissy...(Ani) came this weekend we tried out our traditional version of Mutton Kuzhambu in her simple method which turned out really tasty. Mutton generally carries good amount of important vitamins,minerals & with its high amount of unsaturated fat,helps to lower the bad cholesterol and increasing good cholesterol level in our body.It is good for immune system and cell health.It protects from free radicals,provides lot of protein and energy.

Ingredients:

Mutton - 1/2 kg

To roast and grind: 

Shallots-1/4 kg

Dhania Powder  - 4 tsp

Mutton masala- 3 tsp

Red chilli -4

Ginger -1/4 inch

Garlic -4 Pods

Salt as required

Oil - 1 tbsp

To temper :

Oil -1 tsp

Pepper -1/4 tsp

Dry red chillies -2

Curry leaves -few

Method:

 1. Heat a tsp of oil and fry all the ingredients listed under to grind until slight brown.

 2. Allow them to cool down and grind to a fine paste.

3. Heat oil in Pressure pan and fry the items under to temper.

 4. Now add the grinded paste and fry in low flame for about 3-5 minutes.

5. Now add the cleaned mutton pieces and mix well.

 6. Add about 1 cup of water, salt and keep mixing until the masala spreads evenly with mutton pieces.

 7. When the curry starts boiling add additional water of about 2 cups and close the lid and leave for 5-6 whistles.

8. Once the pressure is down open the lid and the curry has a watery consistency.

9. Transfer to a serving bowl and serve hot either with Idli/Dosa/Rice/Salna for Briyani.

Mutton Salna with Chicken Briyani

Note:

• Add water according to your requirement of consistency.
• I made the curry little watery to be used for both Idli and Briyani.
• Wash the mutton pieces clean,such that they do not have any blood clots over it.
• Do not wash the pieces too much on water as they would loose thier taste.
• Add few pieces with fat which adds taste to the curry. This is most important care to be noted for tasty curry. 

Simple Mutton Kuzhambu

Chicken kuzhambu | South Indian chicken curry | chicken curry recipe

Making kuzhambu using the meat is a traditional method of side dish for Idli,Dosa and Rice varieties. Here is a simple method of making chicken curry in pressure cooker which is a time saving process. Just fry the given ingredients, grind and pressure cook.

Ingredients :

Chicken -1/2 kg
Shallots - 1 cup
Dry red chilli -4
Cinnamon -2
Cloves -2
Dhania -4 tbsp
Turmeric powder -1/4 tsp
Rice -1 tsp
Oil -1 tbsp
Pepper -1/2 tsp
Curry leaves -few
Salt as required

Idli with chicken kuzhambu

Method :

1. Heat a tsp of oil in a pan and fry the rice,dry red chillies,dhania and allow it to cool and grind separately as coarse powder. 
2. In the same pan fry the cinnamon,cloves,shallots until soft and slight golden brown.
3. Add the fried shallots to dhania powder and grind them to a fine paste adding a glass of water.
4. Add this paste to the cleaned chicken,salt,turmeric powder and pressure cook for 3 whistles.
5. Heat a tsp of oil,add mustard and let it splutter. Then add pepper and curry leaves and pour into the curry.
6. Serve hot with Rice/Idli/Dosa of your choice.

Chicken kuzhambu

Note:

• When we grind all the ingredients together dhania will remain whole, so first grind the dhania as a powder and then add other ingredients to make paste.
• You can also add dhania/coriander powder also,but adding dhania gives a fine flavor,but doesn't make much difference.

Fish curry recipe | Black pomfret fish curry

Fishes found to have more nutritional benefits when compared to other non-vegetarian foods. In that compared to deep frying of any meat,preparing curries would make them to retain the nutrients. Fishes are the richest source of omega-3 fatty acid. The major role of this fatty acid is that a predominant compound in brain development. Also consuming fish helps to stay away from various diseases. Even the vegetarians try to consume this omega-3 fatty acid in the form of tablets. I prepared this recipe using black pomfret (vavvaal in Tamil). But this recipe can be applied to cook any variety of fish.




Ingredients :

Black pomfret fish - 1 cup
Shallots -1/4 cup
Tomato -1
Green chillies -2
Garlic -3 pods
Curry leaves -few
Fenugreek -1/4 tsp
Tamarind - lemon size 
Turmeric powder - 1/4 tsp
Red chilli powder -3 tsp
Dhania powder -4 tsp
Coconut milk -2 cups
Gingelly oil -2 tbsp
Salt as required

Pomfret fish curry

Method :

1. Wash the fish at the most you are satisfied its clean.
2. Cut the shallots into fine thin slices. Soak the tamarind and extract the pulp.
3. Grind the coconut to fine paste with little water and extract the milk. This is 1st milk and it will be thick.
4. Grind the coconut adding a glass of water and again extract the second milk for about 1and half cups.
5. Heat oil in a pan,fry fenugreek,shallots,chillies,crushed garlic and saute for while. 
6. Now add in the chopped tomatoes and cook for about 2 minutes. 
7. To this add the powders (turmeric,red chilli,dhania) and then add the tamarind juice.
8. Add about 2 cups of water,little salt and let it boil for 10 minutes.
9. After 10 minutes add second coconut milk and boil until the raw smell goes off.
10. It would take about 20 minutes in medium flame. Now add the cleaned fish pieces,first coconut milk extract and cook for 5 to 10 minutes.
11. Finally garnish with curry leaves.

Fish curry

Note :

• You can use rock salt and turmeric powder to clean the fishes.
• Water to be added according to the sour taste of tamarind. Also cooking time for the raw smell to go off also depends on tamarind variety you use. So check accordingly.
• Usually it is said to put off the flame once you add the fish, but I don't prefer that. 
• I would feel comfortable when cooked for at least 10 minutes.
• Do not stir the gravy once fishes are added. You can just give a shake with the laddle.
• As we are adding coconut milk, you can refrigerate and reheat later to use it for the next day.

Aatu kudal kuzhambu | Lamb intestine curry

Preparing kuzhambu or curry out of every part of mutton is the traditional method of Tamilnadu culinary.One of the special is mutton kudal kuzhambu or kudal saaru,but most of the people have a discomfort/dislike for lamb intestine.I would say this curry is really tasty for the people who have tasted.This food is low in fat and are richest source of vitamin B6, B12, A, iron,zinc,copper,selenium, Phosphorous, manganese and are high in protein too. The only bad thing is that they are high cholesterol.


Ingredients:

Mutton kudal -1/2 kg
Rice -2 tsp
Dhania -5 to 7 tsp
Dry red chilli -8 to 10
Curry leaves -1 stick
Shallots -2 cups
Castor oil -1 tsp (optional)
Turmeric powder -1 tsp
Salt as required

To temper:
Oil -2 tbsp
Curry leaves -1 stick
Pepper corns -1 tsp

How to clean intestine ;

• This is one of the difficult task in preparing kudal kuzhambu. Try to get cleaned from the market to make cleaning bit easier.
• Wash repeatedly for about 7 to 8 times in running tap water and finally clean using turmeric powder to be free from any microbes and if required use lemon too.
• Cutting will be the other tough task as they are slippery. To make bit easier turn the inside part outside and then cut.

Method :

1. Dry roast rice and red chillies and keep aside in a plate.
2. In the same pan add little oil and fry dhania,curry leaves and transfer to the same plate.
3. In the same pan add shallots and 1 tsp of castor oil (or cooking oil of your choice). Fry well until they turn golden brown.
4. Once fried transfer to the plate and allow it to cool completely and grind to a fine paste in a blender.
5. Now in a pressure pan add the cleaned kudal/intestine and the paste. Pour adequate amount (about 7 to 9 glasses),turmeric powder and salt.
6. Pressure cook for about 9 whistles or until the pieces gets cooked.
7. Once done heat oil and fry the tempering ingredients and pour hot over the curry.
8. Serve hot with rice/idli/dosa.

Aatu kudal kuzhambu

Note :

• Cleaning and cutting is tedious process so try to get it done from the market.
• Neatly rub and clean the sweater/wool like part and remove excess fat if present. But do not remove all fat as they adds taste to the curry.
• Not required any garnishing.

Mutton kuzhambu | Mutton curry

 The goat meat is generally called as mutton and also known to be red meat.It carries good amount of important vitamins and minerals.Also with its high amount of unsaturated fat,helps to lower the bad cholesterol and increasing good cholesterol level in our body.They has essential amino acids to maintain cardiovascular health.It is good for immune system and cell health.It protects from free radicals,provides lot of protein and energy for good functioning of body. This recipe is the Bangalore style of preparing mutton kuzhambu.



Ingredients:

Mutton - 1/2 kg
Shallots-1/4 kg
Dhania Powder -7 tsp
Jeera powder -1 tsp
Red chilli -4
Curry leaves -2 sticks
Khus-khus -1/4 tsp
Cinnamon -1 inch
Cloves -2
Brown channa -2 tsp
Ginger -1/4 inch
Garlic -3 Pods
Cinnamon powder -a pinch
Coconut -1/2 cup (optional)
Salt as required
Oil - 1 tbsp

To temper :
Oil -1 tsp
Mustard -1/4 tsp
Curry leaves -few


Method:

1. Dry roast channa for 2 minutes.
2. Heat Oil and fry red chilli and take aside. Then fry shallots and curry leaves till they are golden brown.
3. Now add dhania powder,jeera powder,turmeric powder,ginger,garlic and saute for a while.
4. Mix now all the fried ingredients,then add cinnamon, cloves and grind to a fine paste.
5. Heat 1 tbsp of oil in a pressure pan,add cleaned mutton pieces and saute for about 5 minutes in low flame.
6. Now add the grinded paste and cook for 4 whistles with salt.
7. Once the pressure us down, check whether mutton cooked soft. If not close the lid and leave for another 3-4 whistles.
8. Transfer to s serving bowl and add tempering of mustard and curry leaves.
9. This kuzhambu goes awesome with idly/dosa and for rice. Not for roti varieties.

South Indian style mutton Kuzhambu

Note :

• Adding Coconut -1/2 cup is purely optional for making this curry.
• You can fry the coconut and then grind to fine paste form and add while pressure cooking mutton