Attirachi Kuzhambu Recipe - Spicy Mutton Gravy
A non-veg South Indian Recipes recipe with mutton, tomatoes - finely chopped, sambar powder. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
- 1
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
water(3 cups)inch ginger(1)cloves garlic(2)shallots(9)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(1)star anise(1)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)mace (javitri)(1)stone flower(1)mustard seeds(1 teaspoon)shallots - chopped(2) - 2
Heat about 2 tablespoons oil in a pressure cooker, add bayleaf, grounded masala and saute it until the raw smell goes
garam masala powder(1/2 tablespoon)bay leaf (tej patta)(1) - 3
Once the raw smell goes, add mutton, saute it in the masala 2 minutes and then add tomatoes, sambar powder and garam masala
mutton(400 grams)tomatoes - finely chopped(2)sambar powder(3 tablespoon)garam masala powder(1/2 tablespoon) - 4
When masalas getting blended, add water and salt
garam masala powder(1/2 tablespoon)water(3 cups)salt - to taste - 5
Cover and cook till 1 whistle and turn the flame medium for about 20 minutes
- 6
Switch off the cooker and wait until the pressure releases
- 7
Grind the coconut with water nicely
water(3 cups)fresh coconut - grated(1 cup) - 8
Open the cooker and add coconut paste
fresh coconut - grated(1 cup) - 9
Let it boil for about 2 minutes
- 10
After 2 minutes switch off and add the coriander leaves
coriander (dhania) leaves - a small bunchsprig curry leaves -(2)sprig curry leaves -(2) - 11
The next step is to temper the curry
sprig curry leaves -(2)sprig curry leaves -(2) - 12
Heat a kadai and add 1 teaspoon oil
- 13
After 10 seconds, add mustard seeds and when it splutter, add the chopped shallots
tomatoes - finely chopped(2)shallots(9)star anise(1)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)mustard seeds(1 teaspoon)shallots - chopped(2) - 14
When it turns soft, add curry leaves then add it to the gravy
coriander (dhania) leaves - a small bunchsprig curry leaves -(2)sprig curry leaves -(2) - 15
Give it a stir and serve hot
- 16
Serve Attirachi Kuzhambu along with Phulka, Chicken Biryani and Burani Raita for your weekend meal
Nutrition Facts
Per serving
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Attirachi Kuzhambu Recipe - Spicy Mutton Gravy
A non-veg South Indian Recipes recipe with mutton, tomatoes - finely chopped, sambar powder. Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Directions
16 steps- 1
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
water(3 cups)inch ginger(1)cloves garlic(2)shallots(9)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(1)star anise(1)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)mace (javitri)(1)stone flower(1)mustard seeds(1 teaspoon)shallots - chopped(2) - 2
Heat about 2 tablespoons oil in a pressure cooker, add bayleaf, grounded masala and saute it until the raw smell goes
garam masala powder(1/2 tablespoon)bay leaf (tej patta)(1) - 3
Once the raw smell goes, add mutton, saute it in the masala 2 minutes and then add tomatoes, sambar powder and garam masala
mutton(400 grams)tomatoes - finely chopped(2)sambar powder(3 tablespoon)garam masala powder(1/2 tablespoon) - 4
When masalas getting blended, add water and salt
garam masala powder(1/2 tablespoon)water(3 cups)salt - to taste - 5
Cover and cook till 1 whistle and turn the flame medium for about 20 minutes
- 6
Switch off the cooker and wait until the pressure releases
- 7
Grind the coconut with water nicely
water(3 cups)fresh coconut - grated(1 cup) - 8
Open the cooker and add coconut paste
fresh coconut - grated(1 cup) - 9
Let it boil for about 2 minutes
- 10
After 2 minutes switch off and add the coriander leaves
coriander (dhania) leaves - a small bunchsprig curry leaves -(2)sprig curry leaves -(2) - 11
The next step is to temper the curry
sprig curry leaves -(2)sprig curry leaves -(2) - 12
Heat a kadai and add 1 teaspoon oil
- 13
After 10 seconds, add mustard seeds and when it splutter, add the chopped shallots
tomatoes - finely chopped(2)shallots(9)star anise(1)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)mustard seeds(1 teaspoon)shallots - chopped(2) - 14
When it turns soft, add curry leaves then add it to the gravy
coriander (dhania) leaves - a small bunchsprig curry leaves -(2)sprig curry leaves -(2) - 15
Give it a stir and serve hot
- 16
Serve Attirachi Kuzhambu along with Phulka, Chicken Biryani and Burani Raita for your weekend meal
About this recipe
A non-veg South Indian Recipes recipe with mutton, tomatoes - finely chopped, sambar powder. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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