Mutton Curry (Mutton Kuzhambhu)

Mutton Curry (Mutton Kuzhambhu)

Ingredients

§  Mutton -500 gms (Cleaned & Sliced)

§  Onion- 2

§  Tomatoes-3

§  Ginger & Garlic paste – 1tbspn

§  Turmeric Powder -½ tsp

§  Chili Powder – 1 tbspn

§  Coriander powder-1 ½ tspn

§  Garam Masala (whole spices or ½ tspn of garam masala powder)

§  Fennel Seeds (Sombu) powder -½ tbspn

§  Curry leaves 1 sprig

§  Salt – As needed

§  Oil

§  Coriander leaves

Preparation

1.      Take a heavy bottomed Cooker and Pour oil in it.

2.      When the oil is heated add the fennel seeds. After it splutters, add  finely chopped onions.

3.      Add a pinch of salt so that the onion will get cooked quickly(Golden Brown)

4.      Add finely diced tomatoes and let it cook completely with onion

5.      Add Ginger Garlic paste and let it cook for 2 mins

6.      Add the Cleaned mutton pieces to this mixture,

7.      Saute it  for 5 min 8.

8.      Add the curry leaves, Red Chili Powder,Salt,Coriander powder,garam masala and mix well.

9.      Add some water and cover the cooker with a lid and keep it on a medium flame

10.  If the mutton is tender it will take around 6 whistles if not more. Check if the mutton is totally cooked.

11.  Add some water if required and let the curry cook with all masalas for about 3-5 min in a low flame

12.  Garnish the curry with Coriander leaves and serve hot with Plane Rice.

Muttai Kuzhambu(Egg Gravy)

Muttai Kuzambu(Egg Gravy)

Ingredients:

§  Egg - 2 nos

§  Onion(finely chopped) - 1 no

§  Tomato - 3/4 no

§  Tamarind - Gooseberry size

§  Turmeric Powder - 1 pinch

§  Red Chili Powder - 1 tspn (depends on your spicy level)

§  Coriander Powder - 1/2 tspn

§  Curry Leaves - 5 nos

§  Fennel Seeds/Sombu - 1/4 tspn

§  Ginger & Garlic Paste - 1/4 tspn

§  Oil - 2 to 3 tspn

§  Salt to Taste

§  Coriander Leaves - 1 stks

Preparation

1.      Heat oil in a skillet /kadai, add fennel seeds/sombu, ginger garlic paste & fry for 2 mins.

2.    Add chopped onions, curry leaves & sauté until it turns golden brown, then add the chopped tomatoes & cook until soft.

3.     Now add red chili powder, coriander powder, turmeric powder, salt & fry till the raw smell goes & oil comes on sides.

4.    Now add the tamarind pulp & required amount of water & allow it to boil. While it’s boiling, break the eggs one by one & drop into the gravy /Kuzhambu, don't stir or mix immediately .Keep it in simmer & close the skillet/kadai with a lid & allow it to boil for 8 to 10 mins until the eggs are cooked well. Once the eggs are cooked, garnish it with coriander leaves .Serve it with hot rice.