Attirachi Kuzhambu Recipe - Spicy Mutton Gravy
Attirachi Kuzhambu is a normal mutton gravy cooked with some traditional spicy ingredients in sambar powder and garam masala powder. The mutton is cooked in a pressure cooker that helps to tenderize the mutton pieces and cook in its own spice which will enhance the whole dish. Serve it along with some steamed rice and papad.
Attirachi Kuzhambu is a normal mutton gravy cooked with some traditional spicy ingredients. Cooking mutton with grounded spices gives the aroma and taste for this origin dish. So please don't skip anyone. Whenever we prefer cooking mutton, this is the most wanted dish. This gravy takes only around 30 minutes to cook when all the ingredients are ready.
If you like this recipe, you can also try other Mutton recipes such as
- 400 grams Mutton
- 2 Tomatoes , finely chopped
- 3 tablespoon Sambar Powder
- 1/2 tablespoon Garam masala powder
- 1 Bay leaf (tej patta)
- Coriander (Dhania) Leaves , a small bunch, chopped finely
- 3 cups Water
- Salt , to taste
- 3 tablespoon Sunflower Oil To grind:
- 1 inch Ginger
- 2 cloves Garlic
- 9 Shallots
- 1 inch Cinnamon Stick (Dalchini)
- 1 Cardamom (Elaichi) Pods/Seeds
- 1 Star anise
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Poppy seeds
- 1 Mace (Javitri)
- 1 Stone flower Other ingredients:
- 1 cup Fresh coconut , grated To temper:
- 1 teaspoon Mustard seeds
- 2 Shallots , chopped
- 2 sprig Curry leaves ,
- 2 sprig Curry leaves ,
How to make Attirachi Kuzhambu Recipe - Spicy Mutton Gravy
To begin making the Attirachi Kuzhambu recipe, firstly grind all the ingredients - ginger, garlic, shallots, cinnamon stick, cardamom, star anise, fennel seeds, khus khus, mace, stone flower in a mixer jar without adding water.
Heat about 2 tablespoons oil in a pressure cooker, add bayleaf, grounded masala and saute it until the raw smell goes.
Once the raw smell goes, add mutton, saute it in the masala 2 minutes and then add tomatoes, sambar powder and garam masala.
When masalas getting blended, add water and salt. Cover and cook till 1 whistle and turn the flame medium for about 20 minutes.
Switch off the cooker and wait until the pressure releases. Grind the coconut with water nicely. Open the cooker and add coconut paste. Let it boil for about 2 minutes. After 2 minutes switch off and add the coriander leaves.
The next step is to temper the curry. Heat a kadai and add 1 teaspoon oil. After 10 seconds, add mustard seeds and when it splutter, add the chopped shallots. When it turns soft, add curry leaves then add it to the gravy. Give it a stir and serve hot.
Attirachi Kuzhambu Recipe - Spicy Mutton Gravy is part of the Recipe Contest : Share The Best Non Veg Recipe From Your Kitchen