Madurai mutton kuzhambu recipe
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Lets cook today a excellent side dish from Madurai for roti, white rice, idly.
By indiantamilrecipe.com |
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INGREDIENTS:
- Mutton pieces - 3/4 kilogram
- Kuzhambu podi - 4 teaspoon (tsp.)
- Chili powder - 1 teaspoon (tsp.)
- Coriander leaves - little
- Salt - to taste
- -------------------------
- For roast and grind to paste:
- --------------------------
- Coconut - 1/2 (cut into small pieces)
- Shallot (sambar onion) - 8
- Poppy seed - 1 teaspoon (tsp.)
- Fennel seed - 1 teaspoon (tsp.)
- -----------------------------------
- For Tempering:
- --------------------------------
- Bay leaf - 1
- Cinnamon stick - 2 pieces
- Clove - 2
- Seed weed - small size
- Fennel seed - 1/2 teaspoon (tsp.)
- Chopped Shallot (sambar onion) - 8
- Chopped Tomato - 2 (big)
- Oil - as needed
PREPARATION:
- Pressure cook mutton pieces, 1 teaspoon (tsp.) kuzhambu podi, chili power, salt (half amount) and cook for 3 whistle. Wait for the pressure to subside.
- Heat a pan and dry roast fennel seeds, poppy seeds until they change color and keep it aside.
- Heat little oil in a pan and roast coconut, 8 whole shallots (sambar onion) until you smell aroma and keep it aside.
- Grind the roasted coconut + onion, roasted fennel seeds + poppy seeds to thick paste by adding little water as possible. Add this to the cooked mutton.
- Heat oil in a pan add bay leaf, cinnamon stick, cloves, seed weed and sauté.
- Now add the chopped shallot (sambar onion) and sauté until they become translucent.
- Now add the chopped tomato and sauté until they become mushy.
- Now add the rest of kuzhambu podi and sauté until the raw smell is gone.
- Now add little water and cook for 5 minutes or until the raw smell is completely gone.
- Now add this, salt to taste to the cooked mutton.
- Now cook the mutton for 5 minutes or until the right kuzhambu consistency is reached. garnish with coriander and serve.
NOTES:
- Cooking time: 30 minutes
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