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kongunadu-mutton-thanni-kuzhambu-and-mutton-varuval-18

Mutton Thanni Kuzhambu and Mutton Varuval Recipe


  • Author: Suguna Vinodh
  • Prep Time: 20m
  • Cook Time: 40m
  • Total Time: 60m
  • Yield: 4 servings 1x

Description

Recipe for Traditional Kongunadu style Mutton Thanni Kuzhambu and Mutton Varuval Recipe. This is a two in one recipe. Recipe with step by step pictures and video.


Ingredients

Scale

For the Thanni Kuzhambu Masala

1.5 tablespoon Indian sesame oil (divided)
5 dried red chillies, Guntur variety
1/2 inch piece cinnamon – Ceylon
6 cloves
1 teaspoon fennel seeds
1 tablespoon black pepper
3 tablespoon coriander seeds
2 sprigs curry leaves
1 pod country garlic – small garlic
1/2 cup Indian shallots, small onions
1 inch piece ginger, chopped
2 tomatoes, diced
1 cup water

Other Ingredients for Thanni Kuzhambu

1.5 teaspoon Indian sesame oil
2 sprigs curry leaves
1 kilogram Mutton, bone-in
1 teaspoon turmeric powder
1.5 teaspoon salt
750 ml water
1 handful green chillies, whole

Coconut Paste for Thanni Kuzhambu

1 tablespoon fried gram dal – pottu kadalai
2 teaspoon white poppy seeds
1/4 cup fresh shredded coconut
1/2 cup water to grind

For Tempering the Thanni Kuzhambu

2 teaspoon Indian sesame oil
3 tablespoon sliced Indian shallots
2 sprigs curry leaves
1 teaspoon black pepper powder

Mutton Varuval

2 tablespoon Indian sesame oil
1 pod country garlic – small garlic
2 sprig curry leaves
10 dried red chillies, de-seeded
1 cup Indian shallots, sliced
1/2 teaspoon salt
1/4 cup thanni kuzhambu / gravy from above ***
cooked mutton from above ***
1 tablespoon black pepper powder
3 sprigs coriander leaves, chopped


Instructions

Thanni Kuzhambu

Take a heavy pan and add in little oil. Add in the dried red chillies and sauté for a few seconds till the red chillies fluff up. Remove from the pan and set aside. In the same pan, add in all the spices namely cinnamon, cloves, fennel, black pepper, coriander and curry leaves. Roast on a low flame till the spices are slightly brown and roasted. Remove from the pan and set aside on a plate to cool. In the same pan, add in the garlic and the Indian shallots. Saute for 3-4 minutes till the shallots are soft. Add in the ginger and the tomatoes and sauté for a few more minutes till the tomatoes are mushy. Set aside on a plate to cool. when the mixture is slightly cool, add a cup of water and grind to a smooth paste. Make sure to grind to a smooth paste.

Heat oil in a pressure cooker. Add in the curry leaves and the mutton pieces. Saute for a minute. Add in the salt and the turmeric powder and continue to sauté for a couple of minutes. Add in the ground paste. Add in 750 ml / 3 cups of water to the pan. Mix well. Add a handful of green chillies. Cover the cooker and cook for 20 minutes on medium flame. Ignore the number of whistles. After the 20 minutes, remove the pressure cooker from heat and set aside. Let the pressure settle on its own.

In the mean time, grind the fried gram dal, poppy seeds and coconut with little water to a fine paste. Add it to the kuzhambu. Simmer the kuzhambu for 5 minutes.

At this stage, remove the mutton pieces from the kuzhambu and set aside in a bowl. Leave a few pieces of mutton in the kuzhambu as some folks like to have mutton covered in gravy.

Heat oil in a small kadai and add in the sliced shallots. Saute till the shallots are lite golden in colour. Add in the curry leaves and black pepper powder. Do not sauté for long after adding the black pepper powder. Add the tempering to the kuzhambu. Mutton Thanni Kuzhambu is ready.

Mutton Varuval

Heat oil in a pan and add in the garlic, curry leaves and the de-seeded dried red chillies. Add the sliced small onions / shallots. Add in a little salt. Saute till the onions are soft. Add a little kuzhambu / gravy that we made earlier. Saute for a minute. Add in the cooked mutton pieces and sauté for a couple of minutes. Add in the black pepper powder. Add in the coriander leaves and sauté for a couple of minutes. The varuval is ready.

Keywords: mutton thanni kuzhambu