Mutton Kuzhambu For Rice, Mutton Curry For Rice

Simple Mutton Kuzhambu recipe. Spicy Mutton curry for rice recipe made in a pressure cooker. Perfect for weekday dinners. Recipe with step by step pictures and video. Mutton Kuzhambu – Kuzhambu is a curry and pronounced as (koo-lum-boo) in Tamil.

Here is a simple mutton curry recipe that can be made in a pressure cooker and it goes well perfectly with rice. Here is how to do it. Note: If you are looking for a similar chicken curry recipe, do check this recipe.

Here is the video of Mutton Kuzhambu for Rice, Mutton Curry for Rice

First we will make a raw masala paste. Here is what you will need.

Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind. The masala has white poppy seeds and this ingredient is banned in the middle east. If you cannot source poppy seeds, just omit it or add a little cashew nut instead. Make sure to grind all the ingredients to a smooth paste. Many of you have asked about the mixie i have. I have a panasonic mixie and very happy about it. Here is the link for the panasonic mixie.

Take a pan and add in the oil. When the oil is hot, add in the sliced onions. Add in the curry leaves and whole green chillies. I kept it whole as I don’t want the spice to go high. Green chillies impart a nice flavour to the curry. If you like a really spicy curry, you can cut up a couple of green chillies and can keep the rest whole.

Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.

Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder.

Saute for a few seconds.

Add in the ground paste. Add half cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Do not waste the precious delicious masala. Saute for 4-5 minutes until the raw smell of the masala is gone.

Add in the cleaned, washed mutton pieces to the pan. I always use mutton with the bone as bone is where all the flavor is. The bone broth is very healthy too.

Add in two cups of water. Let it come to a boil. Once its boiling, check for seasoning and adjust salt or spice accordingly at this stage.

Cover the pan with a pressure cooker lid and reduce the flame to the lowest possible. Remember: Reduce the flame to sim. Cooking at a high heat will burn the curry at the bottom. So caution on that. Allow the curry to cook for 30-35 minutes. Ignore the number of whistles. Slow cooking the mutton brings out all the flavour. After the said time, remove the pressure cooker from heat and allow the pressure to settle on its own. After opening the cooker, if the curry is watery, simmer the curry to desired consistency.

Mutton curry is ready. Serve hot with rice. One of the simplest but a super duper week day curry you can make for your family.

For the raw masala paste

• 1/3 cup fresh shredded coconut
• 2 tablespoon white poppy seeds (khus khus)
• 1 inch piece ginger
• 10 cloves garlic
• 15 small onions (Indian shallots)
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoon black pepper
• 1 inch cinnamon
• 4 cloves
• 1 cup water to grind

Other ingredients

• 500 – 750 grams mutton with bone
• 2 tablespoon peanut oil
• 2 onions, sliced
• 3 sprigs curry leaves
• 5 green chillies (keep whole)
• 2 tomatoes, chopped
• 1.5 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1.5 teaspoon red chilli powder
• 2.5 to 3 cups water to cook

1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind.
2. Take a pan and add in the oil. When the oil is hot, add in the sliced onions. Add in the curry leaves and whole green chillies.
3. Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.
4. Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder. Saute for a few seconds.
5. Add in the ground paste. Add half cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
6. Add in the cleaned, washed mutton pieces to the pan.
7. Add in two cups of water. Let it come to a boil. Once its boiling, check for seasoning and adjust salt or spice accordingly at this stage.
8. Cover the pan with a pressure cooker lid and reduce the flame to the lowest possible. Remember: Reduce the flame to sim. Allow the curry to cook for 30-35 minutes. Ignore the number of whistles. Slow cooking the mutton brings out all the flavour. After the said time, remove the pressure cooker from heat and allow the pressure to settle on its own.
9. Mutton curry is ready. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Curry
• Cuisine: South Indian

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For the raw masala paste

• 1/3 cup fresh shredded coconut
• 2 tablespoon white poppy seeds (khus khus)
• 1 inch piece ginger
• 10 cloves garlic
• 15 small onions (Indian shallots)
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 2 teaspoon black pepper
• 1 inch cinnamon
• 4 cloves
• 1 cup water to grind

Other ingredients

• 500 – 750 grams mutton with bone
• 2 tablespoon peanut oil
• 2 onions, sliced
• 3 sprigs curry leaves
• 5 green chillies (keep whole)
• 2 tomatoes, chopped
• 1.5 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1.5 teaspoon red chilli powder
• 2.5 to 3 cups water to cook

1. Take all the masala ingredients in a mixie and grind it to a smooth paste. Add a cup of water to grind.
2. Take a pan and add in the oil. When the oil is hot, add in the sliced onions. Add in the curry leaves and whole green chillies.
3. Once the onions are sauteed and soft, add in the tomatoes and the salt. Saute for a couple of minutes.
4. Add in turmeric powder and red chilli powder. If you want a spicy curry, add in more chilli powder. Saute for a few seconds.
5. Add in the ground paste. Add half cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan.
6. Add in the cleaned, washed mutton pieces to the pan.
7. Add in two cups of water. Let it come to a boil. Once its boiling, check for seasoning and adjust salt or spice accordingly at this stage.
8. Cover the pan with a pressure cooker lid and reduce the flame to the lowest possible. Remember: Reduce the flame to sim. Allow the curry to cook for 30-35 minutes. Ignore the number of whistles. Slow cooking the mutton brings out all the flavour. After the said time, remove the pressure cooker from heat and allow the pressure to settle on its own.
9. Mutton curry is ready. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Curry
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/mutton-kuzhambu-for-rice/

Maarkandam Soup, Mutton Nenju Elumbu Soup Recipe – Mutton rib bones soup. Very lite flavourful broth. Excellent remedy for cold and flu. மார்க்கண்டம் சூப் – நெஞ்சு எலும்பு சூப்.

Maarkandam soup is a very lite soup made with mutton rib bones (nenju elumbu as its called in tamil). The long cooking of the bones brings out the flavour and the broth tastes very delicious. The broth is then cooked along with an aromatic home ground masala and spices. This soup is very lite and not fatty. The addition of ground coconut adds to the richness of the soup. Excellent when feeling under the weather. Traditionally, this soup is also served to new breastfeeding moms in many parts of Tamilnadu. This soup is one of our house favorites. We like to have it with rice. If you cannot get mutton rib bones, you can do it with normal mutton / lamb bones too.

Make the mutton broth Boil the mutton rib bones with salt and water for 30 minutes in a pressure cooker on a medium flame. (Measurements – See below) .Ignore the number of whistles. Cooking for a long time will render the juices from the bones and make the broth more flavourful.

For the soup masala:

Heat ghee in a pan and add in all the spices (cardamon, cinnamon, kalpasi, clove, black pepper, cumin and fennel). Roast all the ingredients on a low flame for 3-4 minutes. The spices will turn very aromatic and will change color to slightly golden / brown.

Add in the diced onion and the tomato. Also add in the peeled ginger and the garlic. Add in the salt and turmeric and saute everything for a minute. Note that we have already salted the broth. So go easy on the salt.

Add in the fresh shredded coconut and the poppy seeds (khus khus – gasa gasa). If you cannot source poppy seeds in a country where you live, just omit it. (Poppy seeds is banned in the middle east as its considered an opium). Saute for a minute more. Remove off from heat and set aside to cool.

Once the mixture is cool, grind to a paste along with a cup of water in a heavy duty mixie. Set aside.

Add the ground masala to the broth that is sitting in the cooker. If the soup is very thick at this stage, add more water as necessary.

Cover the cooker and cook for 15 minutes on a medium flame. Ignore the number of whistles. After 15 minutes, switch off the flame and wait for the pressure from the cooker to settle naturally.

Open the cooker and add in the curry leaves and coriander leaves. Fresh curry leaves adds a very nice aroma to the soup. Discard the bones if serving as a soup for first course.

Maarkandam soup is ready.

Serve the soup as a first course. You can also serve with rice. It tastes so comforting and lite.

For the mutton broth

• 250 grams Mutton rib bones (nenju elumbu)
• 1/2 teaspoon salt
• 1.5 liter water

For the Masala

• 1 cardamom
• 1 clove
• 1/2 inch piece cinnamon
• A big pinch of kal pasi
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon black pepper
• 1 teaspoon white poppy seeds (khus khus – Gasa Gasa)
• 1/4 cup fresh shredded coconut
• 1 onion, diced
• 1 tomato, diced
• 6 cloves garlic
• 1/2 inch ginger, peeled
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 cup water to grind the masala

Other Ingredients

• 2 sprigs curry leaves
• 1 sprig coriander leaves

1. Boil the mutton rib bones with salt and water for 30 minutes in a pressure cooker on a medium flame.
2. Heat ghee in a pan and add in all the spices (cardamon, cinnamon, kalpasi, clove, black pepper, cumin and fennel). Roast all the ingredients on a low flame for 3-4 minutes.
3. Add in the diced onion and the tomato. Also add in the peeled ginger and the garlic.
4. Add in the salt and turmeric and saute everything for a minute.
5. Add in the fresh shredded coconut and the poppy seeds. Saute for a minute more. Remove off from heat and set aside to cool.
6. Once the mixture is cool, grind to a paste along with a cup of water in a heavy duty mixie. Set aside.
7. Add the ground masala to the broth that is sitting in the cooker. If the soup is thick at this stage, add more water as necessary.
8. Cover the cooker and cook for 15 minutes on a medium flame. Ignore the number of whistles. After 15 minutes, switch off the flame and wait for the pressure from the cooker to settle naturally.
9. Open the cooker and add in the curry leaves and coriander leaves.
10. Maarkandam soup is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 1 hour
• Category: Soup
• Cuisine: Tamilnadu