Mutton Kulambu, how to make mutton kulambu, Kongunadu Mutton Kuzhambu

How to prepare mutton kulambu ?

Learn how to prepare traditional Kongunadu mutton kulambu at home.

Ingredients:

• Mutton – ½ kg

For grinding red masala paste:

• Pearl onion (small onion) – 2 ½ cups (cleaned)
• Red chili (long) – 7 no’s
• Fennel seeds – 1 tsp
• Coriander seeds – 2 tsp
• Cumin seeds – 1 tsp
• Poppy seeds – ¼ tsp
• Cinnamon – 1 piece
• Garlic – 6 no’s
• Ginger – small piece (optional)
• Oil - 3 spoons

For grinding white masala paste:

• Coconut - Grated ¼ cup
• Roasted gram – 2 spoons
• Garlic – 2 no’s
• Water – few drops for grinding

Seasoning for mutton:

• Oil – 4 spoons
• Mustard seeds – ½ tsp
• Big onion – 1 sliced
• Ginger garlic paste – 1 tsp
• Green chili - 2 slitted
• Curry leaves – few
• Salt – 2 spoons. (Here I used crystal salt)
• Coconut (Cut it in to small pieces) – 3 spoons.

Steps to grind red masala paste:

1. In a pan add oil when it is heated add cleaned small onion and fry for 5 minutes.
2. Next add garlic, fry for 2 minutes then add fennel seeds, coriander seeds, cumin seeds, poppy seeds, cinnamon, red chili and fry for 3 minutes and finally add ginger if u want and allow it cool down.(fry those masala in a medium flame)
3. Next grind the masala finely without adding water and keep it aside.

Steps to cook mutton kulambu:

• Switch on the stove, take a heavy bottom pan and add oil, when it is heated add mustard seeds, add onion and fry for a minute then add ginger garlic paste.
• Next add green chili and curry leaves fry for a minute.
• Now add washed mutton and fry till mutton pieces size get increased and colour changed.
• Then add required salt and grinded red masala paste and mix well, fry for 5 minutes.
• After that add water that fully covers the mutton pieces and close the lid.
• Allow it to boil for ½ an hour. (Check the water when it is boiling don’t let them to dry)
• Meanwhile we have to grind the white masala paste, take a mixer, in that add grated coconut ¼ cup , garlic 2 no’s, roasted gram 2 spoons, water few drops, make a fine paste and keep it aside.
• After mutton pieces fully boiled, add white masala paste, coconut pieces, mixed well and boil till the raw smell disappear.
• Check salt and spicy of mutton.(if you want more spicy means add mutton masala powder)

  

• Now hot and spicy Kongunadu Mutton Kuzhambu is ready to serve.
• Please click here to view mutton gravy recipe

Tips:

•     Use fresh ingredients for good results.
•     According to variety of red chili the taste will be changed.

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