Mutton kuzhambu is the highlight for any sunday special lunch and this week i want to try something different from the usual family style and tried this recipe from Solai’s True Chettinad kitchen for a chettinad version….lip smacking good! Just a regular mutton gravy but with a little twist of adding tamarind extract and also flavoring it with coconut fennel khus khus paste which gives that unique chettinad touch. I made this as a side gravy for biryani, on special demand the leftover was served for dinner along with flaky parottas!
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|Mutton||1 pound or (1/2 kg)|
|Bay leaf||2 leaves|
|Star anise||1 flower|
|Cinnamon sticks||2 small (1″ piece)|
|Fennel seeds||1/2 teaspoon|
|Curry leaves||6 leaves|
|Sambar onions / Shallots||20 or (use 1 cup chopped onion)|
|Tomato||1/2 cup (chopped)|
|Ginger||1 tablespoon (crushed)|
|Turmeric powder||1/2 teaspoon|
|Kuzhambu Thool||2 tablespoons|
|Salt||1 teaspoon or to taste|
|Tamarind extract||2 tablespoons|
|Grated coconut||3 tablespoons|
|Khus Khus||1 teaspoon|
|Fennel seeds||1 teaspoon|
|Curry leaves||5 leaves|
|Coriander leaves||1 tablespoon (chopped)|
Assemble all ingredients from table- 1 – Clean the mutton , crush the ginger garlic, chop the sambar onions and tomato.
Assemble all ingredients from Table-2 – Grind coconut, fennel seeds and khus khus to a fine paste using little water. Soak about a marble size tamarind i little water and extract the pulp. I’ve used homemade kuzhambu thool for this recipe…. if you don’t have that then use (regular 1 teaspoon red chili powder + 2 teaspoon coriander powder + 1/4 teaspoon black pepper powder + 1/4 teaspoon cumin powder)
Heat oil in a pressure cooker pan and season with bay leaf, cinnamon, cloves, star anise & fennel seeds.
Throw in some curry leaves.
Followed by crushed garlic and ginger. Saute for few seconds.
Now add the roughly chopped chinna vengayam / sambar onions and fry a little bit.
Followed by the chopped tomatoes and cook till soft.
Now add the mutton pieces with turmeric powder and a pinch of salt.
This step is very important according to Solai auntys recipe… its called as ” Thirakkirathu” meaning sauteing the meat well in the oil until the water oozes out from it. So saute the meat well until they brown a bit.
Now add the kuzhambu thool and the remaining salt.
Pour in water, just about 2 cups or to immerse the meat.
Add less water… just to immerse the meat a little bit.
Cover the the lid and pressure cook upto 4 whistles.
Once the steam releases, slowly open the lid and your gravy will look like this.
Now start simmering it over low flame adding in the tamarind extract.
Once the gravy thickens a bit, add in the coconut, fennel khus khus paste.
Simmer for few minutes until the oil separates… garnish with curry and coriander leaves. Switch off!
Serve it with Parotta or Biryani
- Serves 4
- Using Kuzhambu thool gives nice texture and thickness to the gravy as it includes toor dal which helps to thicken the gravy. You also substitute it with sambar powder which also helps.
- Usually for tender baby goat meat / mutton the meat should cook in 4 whistles. The raw meat will look pink in color if the meat is tender. If the meat is too red in color then the meat may be tough and needs little longer to cook.