This Soothing Mutton Kuzhambu Oozes Comfort

Mutton Kulambu (also known as Mutton Kuzhambu) is a spicy village-style mutton curry popular in India's Chettinad region. Mutton Kulambu (Mutton Kuzhambu), pronounced koo-lum-boo in Tamil, is a popular mutton (goat meat) dish served with steamed rice, idli, and dosa in Tamil Nadu and the Chettinad region. Chettinad mutton kuzhambu, also known as Chettinad mutton curry, is a spicy, hot, and aromatic dish made with aromatic and unique spices such as dagad Phool (Kal pasi or black stone flower), nutmeg and mace (jaiphal and javitri), star anise, and shallots (sambar onions). If you scrimp on the ingredients, you won't obtain the authentic taste of Chettinad mutton. The aromatic and distinct flavour and taste of the Chettinad mutton kuzhambu/curry come from the spices used in the meal. It has an onion-tomato based spicy base with a delectable paste made of white poppy seeds, dried red chillies, cumin seeds, fennel seeds, cloves, cinnamon, black peppercorns, ginger, garlic, onions, and fresh coconut flavours. This curry has a unique flavour because of the amazing blend of coconut and poppy seeds. It's a thin curry from South India that's made to be served over steaming rice. This Chettinad Mutton Kuzhambu is spicy and tasty, and it's ideal for a special South Indian dinner. This recipe is a perfect blend of South Indian spices and flavours to startle your taste buds.

Here's how you can make delicious Mutton Kuzhambu at home for dinner-

Ingredients

For Paste

1. Ginger
2. Cumin Seeds
3. Black peppercorns
4. Cloves
5. Cinnamon
6. Fennel Seeds
7. Garlic
8. Chopped Onions
9. Freshly grated coconut
10. Poppy seeds
11. Dry red chillies

For Curry

1. Bone-in Mutton
2. Curry leaves
3. Green chillies
4. Chopped Onions
5. Chopped Tomatoes
6. Turmeric
7. Kashmiri Red Chilli Powder

Directions

1. Start by making the paste.
2. Add 1 tbsp poppy seeds, 6-8 dry red chillies, 1 tsp cumin seeds, 1 tsp fennel seeds, 2-3 cloves, a tiny piece of cinnamon stick, 2 tsp whole black peppercorns, 1 tsp chopped garlic, 1 tsp chopped ginger, 2 medium-sized chopped onions and 2 tbsp chopped or grated fresh coconut to a blender.
3. Add 1/2 cup water to the blender to make a fine paste.
4. In a pressure cooker, heat 4 tablespoons of vegetable oil.
5. Add 1 cup chopped onions, 10-12 curry leaves, and 3-4 green chilli peppers (slit into half) to the heated oil. Cook by stirring it occasionally, until the onions have softened and turned into a light golden brown colour. Continue to stir at regular intervals for 6-8 minutes.
6. Add 1 cup chopped tomatoes and 1 teaspoon salt. Cook for 3-4 minutes by stirring continuously.
7. Add 1/2 teaspoon turmeric powder and 2 teaspoons Kashmiri red chilli powder. Cook for another minute.
8. Add the ground masala paste and bone-in mutton pieces (cut into 1/2 inch chunks). To avoid masala wastage, clean the jar with some water and add the water to the pressure cooker.
9. Close the lid of the cooker and add 2 cups of water. On high heat, pressure cook for one whistle. Then reduce to low heat and cook for 20 to 25 minutes.
10. Remove the cooker from the heat and allow the pressure to freely release. When the pressure in the cooker has been released, open the lid.
11. Taste the gravy for the salt and add more if required.
12. If necessary, adjust the gravy consistency by adding more water.
13. Serve hot, garnished with chopped coriander leaves.

Tips

1. If poppy seeds aren't available, use cashew nuts instead.
2. For a stronger flavour, dry roast the spices before grinding.
3. If the mutton is not tender after 1 whistle, cook it for 6-7 minutes. Make sure it doesn't overcook.