Attukal Mochai Kuzhambu Recipe-Mutton Leg & Field Beans Gravy
A non-veg Tamil Nadu recipe with mutton legs - chopped to inch, avarekai (broad beans), small brinjal (baingan / eggplant) - chopped. Ready in 2h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To prepare Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy, prep with all the ingredients required
mutton legs - chopped to inch(2) - 2
Heat oil in a heavy bottomed kadai
- 3
Add jeera, saunf, cinnamon, cloves, bay leaf
inch cinnamon stick (dalchini)(1)cloves (laung)(4)bay leaf (tej patta)(1) - 4
Once they are aromatic, add 2 chopped onions and saute till translucent
mutton legs - chopped to inch(2)small brinjal (baingan / eggplant) - chopped(4)tomatoes - chopped(2)onions - chopped(4) - 5
Add poppy seeds, gram, tomatoes and saute till tomatoes are cooked
tomatoes - chopped(2)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Add grated coconut, switch off heat and allow to cool
fresh coconut(1/2 cup) - 7
Once cooled, grind this into a smooth gravy, with salt & a little water if required
salt - to taste - 8
In another kadai, heat a little gingelly oil, add chopped onion (1), chopped brinjals, field beans/avarekalu, and saute well
mutton legs - chopped to inch(2)small brinjal (baingan / eggplant) - chopped(4)tomatoes - chopped(2)onions - chopped(4)gingelly oil - as needed - 9
Add water till the veggies are immersed and cover the kadai with its lid
- 10
Meanwhile, also pressure cook goat leg for 15 whistles or till the leg meat is tender
- 11
Once the pressure releases, add this meat with stock to the veggies in kadai and bring to boil
- 12
Add the ground masala paste and enough water to make it a thin gravy
teaspoons tamarind paste(2) - 13
Adjust salt and spices accordingly
salt - to taste - 14
Once it starts boiling add tamarind extract and cook it covered over low flame for about 15 minutes
teaspoons tamarind paste(2) - 15
In a tadka pan, heat a teaspoon oil and temper with mustard, curry leaves, 1 chopped onion, and hing
mutton legs - chopped to inch(2)small brinjal (baingan / eggplant) - chopped(4)tomatoes - chopped(2)onions - chopped(4)coriander (dhania) leaves - to garnishmustard seeds(1/2 teaspoon)curry leaves - a handful - 16
Garnish with finely chopped coriander leaves and serve Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy with steamed rice/ Jeera rice or lachha paratha
mutton legs - chopped to inch(2)small brinjal (baingan / eggplant) - chopped(4)tomatoes - chopped(2)onions - chopped(4)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - to garnishcurry leaves - a handful
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Attukal Mochai Kuzhambu Recipe-Mutton Leg & Field Beans Gravy
A non-veg Tamil Nadu recipe with mutton legs - chopped to inch, avarekai (broad beans), small brinjal (baingan / eggplant) - chopped. Ready in 2h, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To prepare Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy, prep with all the ingredients required
mutton legs - chopped to inch(2) - 2
Heat oil in a heavy bottomed kadai
- 3
Add jeera, saunf, cinnamon, cloves, bay leaf
inch cinnamon stick (dalchini)(1)cloves (laung)(4)bay leaf (tej patta)(1) - 4
Once they are aromatic, add 2 chopped onions and saute till translucent
mutton legs - chopped to inch(2)small brinjal (baingan / eggplant) - chopped(4)tomatoes - chopped(2)onions - chopped(4) - 5
Add poppy seeds, gram, tomatoes and saute till tomatoes are cooked
tomatoes - chopped(2)fennel seeds (saunf)(1 teaspoon)poppy seeds(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon) - 6
Add grated coconut, switch off heat and allow to cool
fresh coconut(1/2 cup) - 7
Once cooled, grind this into a smooth gravy, with salt & a little water if required
salt - to taste - 8
In another kadai, heat a little gingelly oil, add chopped onion (1), chopped brinjals, field beans/avarekalu, and saute well
mutton legs - chopped to inch(2)small brinjal (baingan / eggplant) - chopped(4)tomatoes - chopped(2)onions - chopped(4)gingelly oil - as needed - 9
Add water till the veggies are immersed and cover the kadai with its lid
- 10
Meanwhile, also pressure cook goat leg for 15 whistles or till the leg meat is tender
- 11
Once the pressure releases, add this meat with stock to the veggies in kadai and bring to boil
- 12
Add the ground masala paste and enough water to make it a thin gravy
teaspoons tamarind paste(2) - 13
Adjust salt and spices accordingly
salt - to taste - 14
Once it starts boiling add tamarind extract and cook it covered over low flame for about 15 minutes
teaspoons tamarind paste(2) - 15
In a tadka pan, heat a teaspoon oil and temper with mustard, curry leaves, 1 chopped onion, and hing
mutton legs - chopped to inch(2)small brinjal (baingan / eggplant) - chopped(4)tomatoes - chopped(2)onions - chopped(4)coriander (dhania) leaves - to garnishmustard seeds(1/2 teaspoon)curry leaves - a handful - 16
Garnish with finely chopped coriander leaves and serve Attukal Mochai Kuzhambu Recipe | Mutton Leg-Field Beans Gravy with steamed rice/ Jeera rice or lachha paratha
mutton legs - chopped to inch(2)small brinjal (baingan / eggplant) - chopped(4)tomatoes - chopped(2)onions - chopped(4)teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - to garnishcurry leaves - a handful
Rate this recipe
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