Easy home-style mutton kuzhambu made in a pressure cooker. Mutton Kuzhambu is made with homemade masala from scratch. Spicy Tamil Style Mutton Kuzhambu recipe.
This recipe for spicy mutton kuzhambu made with homemade masala is easy to put together in under an hour. This recipe goes well with hot white rice. Bone-in mutton is used for making this recipe. Cooking the mutton along with the masala makes it very flavourful and delicious.
I have used country garlic for making this recipe. Country garlic works well for meat dishes. If you cannot source Indian country garlic whose cloves are small and pungent, regular garlic can be substituted. Here are the things you can buy online for making this recipe
I have used ready-made meat masala for flavor. The easily available south Indian-style chicken masala or mutton masala will work for this recipe. Readymade Chicken Masala https://amzn.to/3XyGoVU Readymade Mutton Masala https://amzn.to/3kLWoVo
BIG Tri Ply Deep Fry Stainless Steel Saute pan https://amzn.to/347Rqdx Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn Heavy Duty Indian Mixie https://amzn.to/3GptNKD Carote Knife https://amzn.to/3IWGrnd
Here is the video of how to make Mutton Kuzhambu | Easy Pressure Cooker Mutton Kuzhambu
Mutton Kuzhambu Masala Paste
2 teaspoon Indian sesame oil 2-inch cinnamon (cassia) 6 cloves 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 sprig of curry leaves 2 pods garlic 2-inch ginger, chopped 1/4 cup Indian Shallots 1/3 cup fresh shredded coconut 1/2 cup water
Other Ingredients
2 tablespoons Indian sesame oil 1 cup onions, chopped 3 sprigs curry leaves (divided) 2 tomatoes, chopped 1 teaspoon salt 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon black pepper powder 2 teaspoon coriander powder 1 teaspoon meat masala powder 1.5 cups water 500 grams of mutton bone-in 2 tablespoons coriander leaves, chopped 1/4 teaspoon black pepper powder
Mutton Kuzhambu Masala Paste
Heat oil in a pan till hot. Add the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, garlic, chopped ginger, and shallots. Saute everything for three to four minutes till the shallots are soft. Add the fresh shredded coconut and saute for a minute. Remove from heat and allow the mixture to cool a bit. Transfer the cooked mixture to a mixie. Add half a cup of water to the mixie and grind everything to a smooth paste. Set aside.
Making The Mutton Kuzhambu
Take a pressure cooker (preferably 5-6 liters). Add oil to the cooker. Add the chopped onions and curry leaves. Saute for 5-6 minutes till the onions are light brown. Adding lots of onions will give body and thickness to the kuzhambu. Add the tomatoes and the salt. Cook for a minute. Add the red chilli powder, turmeric powder, black pepper powder, coriander powder, and meat masala powder. Saute everything for a minute. Add the ground masala paste. Wash the mixie with water and add to the cooker. Add about 1.5 cups of water. Mix well. Add the mutton. Bone-in mutton is preferred while making kuzhambu as the bones will make the curry very flavourful. Cover the pan and cook for 20 minutes on a low flame. Do not worry about the number of whistles. Cooking on a low flame is key so the ingredients do not scorch at the bottom. After 20 minutes, remove the cooker from the heat and wait for the pressure to settle. Open the cooker and check if the meat is cooked and tender. If the meat is still hard, cook for a few minutes more. Finally add a few sprigs of curry leaves, coriander leaves, and black pepper powder. Simmer for a minute. Mutton kuzhambu is ready. This kuzhambu is best served with idli or rice. This tastes good with rice-based dishes. Enjoy!
Notes
I have used ready-made meat masala for flavor. The easily available south Indian-style chicken masala or mutton masala will work for this recipe. Readymade Chicken Masala https://amzn.to/3XyGoVU Readymade Mutton Masala https://amzn.to/3kLWoVo
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Mutton Kuzhambu Masala Paste
2 teaspoon Indian sesame oil 2-inch cinnamon (cassia) 6 cloves 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 sprig of curry leaves 2 pods garlic 2-inch ginger, chopped 1/4 cup Indian Shallots 1/3 cup fresh shredded coconut 1/2 cup water
Other Ingredients
2 tablespoons Indian sesame oil 1 cup onions, chopped 3 sprigs curry leaves (divided) 2 tomatoes, chopped 1 teaspoon salt 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon black pepper powder 2 teaspoon coriander powder 1 teaspoon meat masala powder 1.5 cups water 500 grams of mutton bone-in 2 tablespoons coriander leaves, chopped 1/4 teaspoon black pepper powder
Mutton Kuzhambu Masala Paste
Heat oil in a pan till hot. Add the cinnamon, cloves, cumin seeds, fennel seeds, curry leaves, garlic, chopped ginger, and shallots. Saute everything for three to four minutes till the shallots are soft. Add the fresh shredded coconut and saute for a minute. Remove from heat and allow the mixture to cool a bit. Transfer the cooked mixture to a mixie. Add half a cup of water to the mixie and grind everything to a smooth paste. Set aside.
Making The Mutton Kuzhambu
Take a pressure cooker (preferably 5-6 liters). Add oil to the cooker. Add the chopped onions and curry leaves. Saute for 5-6 minutes till the onions are light brown. Adding lots of onions will give body and thickness to the kuzhambu. Add the tomatoes and the salt. Cook for a minute. Add the red chilli powder, turmeric powder, black pepper powder, coriander powder, and meat masala powder. Saute everything for a minute. Add the ground masala paste. Wash the mixie with water and add to the cooker. Add about 1.5 cups of water. Mix well. Add the mutton. Bone-in mutton is preferred while making kuzhambu as the bones will make the curry very flavourful. Cover the pan and cook for 20 minutes on a low flame. Do not worry about the number of whistles. Cooking on a low flame is key so the ingredients do not scorch at the bottom. After 20 minutes, remove the cooker from the heat and wait for the pressure to settle. Open the cooker and check if the meat is cooked and tender. If the meat is still hard, cook for a few minutes more. Finally add a few sprigs of curry leaves, coriander leaves, and black pepper powder. Simmer for a minute. Mutton kuzhambu is ready. This kuzhambu is best served with idli or rice. This tastes good with rice-based dishes. Enjoy!
Notes
I have used ready-made meat masala for flavor. The easily available south Indian-style chicken masala or mutton masala will work for this recipe. Readymade Chicken Masala https://amzn.to/3XyGoVU Readymade Mutton Masala https://amzn.to/3kLWoVo
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/pressure-cooker-mutton-kuzhambu/
Paruppu selavu rasam recipe. A traditional Kongunadu-style rasam recipe made with spices and herbs. A very good comforting home remedy for cough and cold. Serve with rice.
Selavu rasam is a traditional rasam recipe made in the Konguadu region. During the times of previous generations, most of the grains and vegetables required for the home would be grown on the farm. The ones that aren’t grown would usually be bartered with the neighboring farms. The only real cash expense would be for the products bought from the market. Spices in the majority were bought from the market. “Selavu” means expense in Tamil and “selavu dabba” meant a spice box kept in the kitchen. In the rest of Tamilnadu, the spice box is usually referred to as “Anjarai Petti”. Even today it’s called as selavu dabba and not otherwise in Kongu region. Since this rasam is made with a variety of spices, it came to be called as selavu rasam. Selavu also came to mean spices in the kitchens of Kongunadu.
I have already shared another recipe for selavu rasam here.
https://www.kannammacooks.com/paruppu-selavu-rasam/
This recipe is slightly different from the recipe above. It uses a spice paste where the spices, veggies and toor dal is roasted in oil and ground. It is ground to a slightly coarse paste and the paste is then tempered and made to rasam. This rasam is very comforting when someone has a cough or cold and is usually served hot with rice.
Here are the things you can buy online for making Paruppu Selavu Rasam Nutri Blender PRO https://amzn.to/3qJ1guh Earthen Kadai/Clay Pot https://amzn.to/3YllXew Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8
Here is the video of how to make Paruppu Selavu Rasam
For the Selavu Masala Paste
1 teaspoon coconut oil 1 teaspoon toor dal 3/4 teaspoon black pepper 3/4 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 dried red chilli 1 sprig of curry leaf 5 Indian shallots 5 cloves garlic 1 tomato 1/4 teaspoon turmeric powder 1/4 inch piece tamarind 2 tablespoon water
For Tempering the Rasam
1 teaspoon coconut oil 1/4 teaspoon mustard seeds 1 sprig of curry leaf 1 green chilli, chopped 3 Indian shallots, sliced 2 cups water 1 teaspoon salt 2 tablespoons coriander leaves, chopped
First, let’s make the masala paste for rasam. Heat oil in a pan and add in the toor dal, black pepper, coriander seeds, cumin seeds, dried red chilli, curry leaves, shallots and garlic. Saute on a low flame for about two minutes. Add chopped ripe tomato and saute for a few minutes more till the tomatoes are soft. Add in the turmeric powder and a small piece of tamarind. Saute for a few seconds. Remove from heat and set aside to cool.
Grind the roasted mixture with a few tablespoons of water to a slightly coarse paste. Set aside.
Now, let’s temper the rasam. Heat coconut oil in a pan. Add in the mustard seeds, curry leaves and chopped green chilli. Add the sliced shallots. Saute for a minute. Add the ground paste and water. Add in the salt and mix well to combine. Let everything come to a boil. Once the rasam is boiling, finish it with a generous sprinkling of coriander leaves.
Serve hot with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
