Mutton Kuzhambu | Mutton Curry Recipe

Ingredients:

Indian Mutton (chopped)	½ kg
Shallots	200 gm
Medium sized tomatoes	2
Yogurt	1/2 cup
Ginger	1 inch piece
Garlic (peeled)	8 cloves
Turmeric powder	¼ tsp
Red chilli powder	1 ½ tsp
Coriander powder	4 tsp
Garam masala	½ tsp
Salt	As required
To Grind:
Coconut (scraped)	½ cup
Cumin seeds	½ tsp
Cashew or almonds	5 pieces
For seasoning:
Gingelly oil	2 tbsp
Cinnamon stick	1 inch piece
Cloves	2 pieces
Cardamom	3 pods
Curry leaves	A few leaves

Method:

1. Wash the mutton well and chop it into pieces of desired size.
2. Dice the onion and tomatoes.
3. Grind the ginger and garlic together into a fine paste and keep it aside.
4. Then grind the coconut, cumin seeds, and cashews (or almonds) into a fine paste.
5. Heat the oil in a pressure cooker and add all the other seasoning ingredients one by one and allow them to splutter.
6. Add ginger-garlic paste and fry it for about 3-4 secs.
7. Add the washed mutton pieces and saute for about 2-3 minutes until the color of the meat starts to change slightly.
8. Add the yogurt and mix it well. Let it cook for another 2-3 minutes.
9. Add the turmeric powder and chopped onion. Mix well.
10. Close the lid of the pressure cooker with the whistle on. Let it cook on medium flame until you get 3 whistles and then turn off the heat. Wait until the pressure is released.
11. Open the pressure cooker and add the red chilli powder, coriander powder, garam masala, the ground coconut paste, diced tomatoes and 1 roughly chopped potato, if you desire.
12. Add about 3/4 cup of water (adjust the amount of water depending on the thickness of the curry you want) and mix well.
13. Close the lid of the pressure cooker again with the whistle. Let it cook on low flame until you get 1 or 2 whistles and then turn off the heat. Wait until the pressure is released and open the lid.
14. Garnish with finely chopped coriander leaves and serve hot with rice/ idly/ dosa/ idiyappam/ chapati/ ghee rice.

• Recipe in Tamil

Thirunelveli Paruppu Kuzhambu | Paruppu Kulambu

Thirunelveli paruppu kuzhambu is different from the normal paruppu kuzhambu or sambar. This kulambu is made using less toor dal. This kuzhambu will be in watery consistency and goes well with any spicy vegetable poriyal or egg omelette.

For Video Recipe in Tamil...

https://youtu.be/4RciwvAmdG8

Ingredients 

Toor dal - 1/2 cup
Green chili -5
Tomato - 1
Onion small - 3
Brinjal small - 1
Garlic - 2 cloves
Turmeric powder - 1/4 teaspoon
Tamarind - one lemon size

For Grinding
grated coconut - 1/2 cup
cumin seeds - 1/2 teaspoon

For seasoning
Red chilies -2
Mustard seeds - 1/4 teaspoon
Curry leaves -10
A pinch of asafoetida.

Method 

• Pressure cook toor dal with tomato, green chilies, brinjal, small onion, garlic pods, and turmeric.
• Extract pulp from the tamarind and keep aside.
• Grind the coconut with cumin seeds.
• Mash the cooked dal and vegetables.
• Add the coconut mixture and tamarind pulp to the mashed dal.
• Mix enough water and salt to taste (the consistency should me thin).
• Add the seasoning ingredients to the oil and allow it to splutter. 
• Add the dal tamarind mixture to the seasoning. 
• Remove from flame when the mixture starts to froth
• Serve hot with rice. 

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