This mutton kuzhambu is done in my mom's place and grandmom's home particularly on the day of diwali. And it is popularly known among us the the special 'Diwali Kuzhambu'.
This is such a flavorful and fingerlicking curry and we in home go bonkers over this curry. The aroma of the freshly ground masala wafting through the air will be just heavenly. And even my husband has started loving this curry now. But since it is not customary in my MIL's place to prepare mutton during diwali day, I prepare this mutton curry the day after diwali or whenever guests adorn our home.
This curry is traditionally done with mutton and is equally good with chicken too. It is prepared in a semi soupy consistency. It tastes fabulous with idli, dosa or biryani.
Ingredients
1/2 kg mutton/ chicken (on the bone)
1 medium sized onion
2 large tomatoes
1 inch ginger piece (crushed slightly)
4-5 ts kuzhambu podi
For the special masala paste
1 tbs oil
1 ts fennel seed
3 cloves
1 cardamom
2 ts kasa kasa
3-4 tbs grated coconut
Few kalpaasi
Coconut, kalpaasi and kasa kasa are the very essential ingredients here.
Preparation
- Heat some oil in a kadai. Once hot add all the masala mentioned above except coconut. Allow them to sizzle. Then lower the flame and add the freshly grated coconut. Fry them all together on a low flame until coconut gets roasted (Be careful not to brown them). Take the ground masala in a plate and allow them to cool. Then grind them all to a smooth paste with little water.
- In a pressure cooker add onion, tomato, ginger piece, meat pieces, kuzhambu podi and salt with two cups of water. Pressure cook for the required number of whistles. (The ginger piece may have blended well into the curry. If not, you may remove them after the curry is made)
- Once done, add the ground masala paste. Mix well and allow the curry to boil over.
- Then cook in simmer for 5-10 minutes until masala is well blended into the curry.
1 comments:
very good recipe, i will try this for sure
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