Attukal Mochai Kuzhambu Recipe-Mutton Leg & Field Beans Gravy
Spicy gravy and tender slow cooked mutton which is a delicacy in the southern part of India. The combination of mutton along with field beans are perfect and the curry develops a delicious flavour as they are slow cooked in perfectly balanced spice. Serve the Attukal Mochai Kuzhambu along with steamed rice.
Attukal Mochai Kuzhambu Recipe-Mutton Leg-Field Beans Gravy is a non vegetarian delicacy that is made with a combination of slow cooked leg meat & field beans in a gravy. This is a special dish prepared after the day of Sankranti or harvest festival since field beans are in season.
If you like this recipe, take a look at more mutton recipes like
- 2 Mutton legs , chopped to 2 inch
- 500 grams Avarekai (Broad Beans)
- 4 Small Brinjal (Baingan / Eggplant) , chopped
- 2 Tomatoes , chopped
- 4 Onions , chopped
- 1/2 cup Fresh coconut
- 2 teaspoons Roasted Gram Dal (Pottukadalai)
- 1 tablespoon Red chilli powder
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Poppy seeds
- 1 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 2 teaspoons Tamarind Paste
- Salt , to taste
- Coriander (Dhania) Leaves , to garnish
- Gingelly oil , as needed
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- Curry leaves , a handful
- 1 pinch Asafoetida (hing)
How to make Attukal Mochai Kuzhambu Recipe-Mutton Leg & Field Beans Gravy
To prepare Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy, prep with all the ingredients required. Heat oil in a heavy bottomed kadai. Add jeera, saunf, cinnamon, cloves, bay leaf.
Once they are aromatic, add 2 chopped onions and saute till translucent.
Add poppy seeds, gram, tomatoes and saute till tomatoes are cooked.
Add grated coconut, switch off heat and allow to cool. Once cooled, grind this into a smooth gravy, with salt & a little water if required.
In another kadai, heat a little gingelly oil, add chopped onion (1), chopped brinjals, field beans/avarekalu, and saute well. Add water till the veggies are immersed and cover the kadai with its lid.
Meanwhile, also pressure cook goat leg for 15 whistles or till the leg meat is tender.
Once the pressure releases, add this meat with stock to the veggies in kadai and bring to boil.
Add the ground masala paste and enough water to make it a thin gravy. Adjust salt and spices accordingly.
Once it starts boiling add tamarind extract and cook it covered over low flame for about 15 minutes.
In a tadka pan, heat a teaspoon oil and temper with mustard, curry leaves, 1 chopped onion, and hing.