Mutton kuzhambu for idli ~ Mutton Curry Muslim style. Mutton marinated overnight and slow cooked to get a rich and authentic flavor just like that. Spicy and creamy curry best goes with rice, idli, dosa and chapathi as well.
I have been thinking of preparing this Muslim style curry which I had got to know from one of my school friend way back. It was very tedious process at that time that i had written in my Moms recipe diary and couldn’t try it. Just when I got the request from one of the dearie to make mutton curry, i thought i will try this out now for her!
Mutton kuzhambu for idli step by step pictorial directions:
First and foremost thing in this recipe is Brown Onions. Thinly slice onions and mix it well with little salt. set it aside for 5 minutes and deep fry them in oil or bake them. I baked these onions at 180 deg c for 20 min and 250 deg c for 10 min. The timings may go plus or minus based on thickness of onion slices. you need to stir/toss inbetween so that all sides are evenly browned. Get it ready well before marination.
Take the clean mutton pieces in a bowl, Put in all the items for marination and mix well so that its evenly coated. Close the bowl with lid and refrigerate overnight. The Items you would need for marination are: turmeric powder, chilli powder, pepper powder, garam masala, mint leaves, coriander leaves, chopped green chillies, brown onions, salt, oil and curd. Finely chop handful of mint and handful of coriander leaves before adding them.
If you do not have time for overnight marination. Put them in freezer for 2 hours before you cook. whichever is the process, marinated mutton has to come to room temperature before you can cook them.
Once it is at room temperature, heat oil+butter in a pan, crackle cumin seeds, fennel seeds, bay leaves, cinnamon, cloves and cardamom. after a minute, put in the marinated mutton. sprinkle very little water, close and cook in simmer until mutton is cooked and oil oozes out. It takes approximately an hour or more to get cooked in simmer. I have used mud pot but it is optional. choose any thick bottomed vessel to help slow cooking.
Mutton kuzhambu for idli – recipe
- 500 gms mutton
- 6-7 medium sized Onions thinly sliced
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 2 long green chillies finely chopped
- 2 tsp garam masala
- 2 tsp pepper powder
- 1 handful mint leaves finely chopped
- 1 handful coriander leaves finely chopped
- 1 tbsp oil
- 1/4 cup curd
- salt to taste
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1 medium bay leaf
- 1/2 inch cinnamon
- 2 no cloves
- 1 no green cardamom
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thinly slice onions and mix it well with little salt. set it aside for 5 minutes and deep fry them in oil or bake them. stir/toss in between so that all sides are evenly browned.
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Take the clean mutton pieces in a bowl, Put in all the items for marination along with brown onions and mix well so that its evenly coated. Close the bowl with lid and refrigerate overnight.
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take out mutton and Once it is at room temperature, heat oil+butter in a pan, crackle cumin seeds, fennel seeds, bay leaves, cinnamon, cloves and cardamom.
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after a minute, put in the marinated mutton. sprinkle very little water, close and cook in simmer until mutton is cooked and oil oozes out.
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