Name: Kongunadu Mutton Kuzhambu Recipe
Total time: 5 min
Yield: 6
Cuisine: Kongunadu

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Recipe for kongunadu style mutton kuzhambu (sunday kari kuzhambu) made from scratch using homemade masala paste. 

How to make Kongunadu Mutton Kuzhambu Recipe

Suguna Vinodh

Crawler

Kongunadu

<p>Recipe for kongunadu style mutton kuzhambu (sunday kari kuzhambu) made from scratch using homemade masala paste. </p>

Indian sesame oil

Indian red onions,  roughly chopped

Tomatoes,  roughly chopped

White poppy seeds

Dried red chillies

Cumin seeds

Cloves

Cinnamon

Fennel seeds

Black peppercorn

Coriander seeds

Ginger,  peeled and roughly chopped

cloves garlic

Curry leaves

curry leaves

Indian shallots,  chopped

Mutton

Castor oil

Turmeric powder

Salt

Take a pan and add in a teaspoon of indian sesame oil (gingely oil). When the oil is hot, add in all the ingredients listed under masala paste except the onion and tomatoes. Saute everything on a low flame so the spices do not burn. Saute for a good 4-5 minutes until all the spices are well roasted and fragrant. Set aside on a plate to cool. In the same pan add in the remaining oil and add in the chopped onions. Saute the onions until soft. Add in the chopped tomatoes. Saute till the tomatoes are cooked down. Remove from heat and set aside on a plate to cool. Grind everything in a mixie to a smooth fine paste. Add little water (1/2 a cup of water) while grinding. Set aside. Heat indian sesame oil in a pressure pan/cooker and add in the curry leaves and chopped small onions (shallots). Use a lavish 3-4 sprigs of curry leaves. Add in the washed, cleaned and drained mutton pieces. Do not trim the fat in the mutton. Fat adds a lot of flavour to the curry. Add a teaspoon of castor oil to the mutton. Mix well and cook for 5 minutes until all the juices that come from the mutton has evaporated and its completely dry. Add in a teaspoon of turmeric powder and mix well to coat. Add in the masala paste. Wash the mixie with a cup of water and add it back to the pan. Add 1. 5 cups of water for the mutton to cook. Cover the pan and keep the flame of the stove in medium. Let it cook and whistle away for 30 minutes. Dont watch for the number of whistles. Just set a timer for 30 minutes and you are all set. After 30 minutes, remove the cooker from heat and allow the pressure from the cooker to settle naturally. Keep the pan on a low simmer again and add in the salt and a cup of thick coconut milk. The coconut milk makes the curry very rich. Canned coconut milk works just fine. Let it simmer for a couple of minutes. Remove from heat.

step 1

Kannamma Cooks