Mutton Kuzhambu For Rice Recipe

Recipe By Slurrp

Mutton Kuzhambu is a spicy and flavorful South Indian curry made with tender mutton pieces cooked in a rich and aromatic gravy. It is a popular dish in Tamil Nadu and is often served with rice or dosa. The mutton is marinated with spices, then slow-cooked with onions, tomatoes, and a blend of spices to create a delicious and hearty curry. Mutton Kuzhambu is a perfect dish for special occasions or when you want to indulge in a flavorful meal.

4.3
11 Rating -
Rate
Non Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
Mutton Kuzhambu For Rice
plan
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ingredients serve

Ingredients for Mutton Kuzhambu For Rice Recipe

  • 125 gram Mutton, Cut Into Small Pieces
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 inch Cinnamon Stick
  • 1/2 Cloves
  • 1/2 Cardamom Pods
  • 1/4 Bay Leaf
  • 1/2 Onions, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 1/2 Tomatoes, Chopped
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Cumin Powder
  • 0.13 teaspoon Fennel Powder
  • 0.13 teaspoon Garam Masala
  • As required Water As Required
  • as needed Chopped Coriander Leaves For Garnish

Directions: Mutton Kuzhambu For Rice Recipe

Cooking Directions

  • STEP 1.Marinate the mutton with turmeric powder, red chili powder, and salt.
  • STEP 2.In a pressure cooker, heat oil and add cinnamon, cloves, cardamom, and bay leaf.
  • STEP 3.Add chopped onions and saut��� until golden brown.
  • STEP 4.Add ginger-garlic paste and cook for a minute.
  • STEP 5.Add chopped tomatoes and cook until they are soft and mushy.
  • STEP 6.Add the marinated mutton and cook until it is browned.
  • STEP 7.Add coriander powder, cumin powder, fennel powder, and garam masala. Mix well.
  • STEP 8.Add water, cover the pressure cooker, and cook for about 20 minutes or until the mutton is tender.
  • STEP 9.Garnish with coriander leaves and serve hot with rice or dosa.

Cooking Tips

  • Make sure to marinate the mutton for at least 30 minutes to allow the flavors to penetrate.
  • You can adjust the spice level by adding more or less red chili powder.
  • For a richer flavor, you can add a tablespoon of coconut milk to the kuzhambu.

Storage and Serving

  • Mutton Kuzhambu is best served hot with rice or dosa.
  • You can store the leftover curry in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry before serving.
Nutrition
value
883
calories per serving
44 g Fat36 g Protein83 g Carbs19 g FiberOther

Current Totals

  • Fat
    44g
  • Protein
    36g
  • Carbs
    83g
  • Fiber
    19g

MacroNutrients

  • Carbs
    83g
  • Protein
    36g
  • Fiber
    19g

Fats

  • Fat
    44g

Vitamins & Minerals

  • Calcium
    367mg
  • Iron
    8mg
  • Vitamin A
    722mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    1mg
  • Vitamin B9
    216mcg
  • Vitamin B12
    3mcg
  • Vitamin C
    93mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    217mg
  • Manganese
    9mg
  • Phosphorus
    552mg
  • Selenium
    8mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp