Thursday, February 4, 2016

Tradional Mutton Kuzhambu / Elumbu Kuzhambu


Elumbu Kuzhambu /  Tradional Mutton Kuzhambu is my aunty all time favourite... She always told me to prepare this type of kuzhambu for lunch with white rice... The name may sence wired but the taste is awesome if you are from the family who makes the elimbu kuzhambu you could know about taste and the nutritious benefit of it...



I make this curry at home when i get some mutton, so that i could use bones for this and the flesh for the mutton curry with diced potatoes, soon i posted that keep watching... but its always if you make it with the rib bones of the mutton for the better taste... Since it has just the bones, it takes a little more time to cook than the normal mutton cuisines... but it is obsoletely healthy....


I agree, mutton is high fat content, but if youconsume once in a while its good for healthy as it is rich in protein, iron and other nutritious facts as well... Some makes it with the bone marrow (nalli elumbu) as well. Hence it is your choice to make it with... So i hope that you must try this recipe and let me know how it's comes out from you...




Preparation time : 10 mins 
Cooking time : 45 mins
Serve - 5
Recipe cuisine : South indian
Recipe category : Main dish..

INGREDIENTS :

Mutton - 500 grams (with bone)
Brinjal - 8 (sliced into 4)
Water - 3 cups (as needed)
Salt - as needed

TO GRIND :

  1. Fresh coconut - 1 cup (make it into paste)
  2. Ginger - 4 pieces, Garlic - 5 cloves, Shallots - 15 nos, Turmeric powder - 1 tspn, Cumin powder - 1/2 tspn (make it into coarse paste)
  3. Dry chilli - 20 nos (as per your taste), Coriander seeds - 4 tbspn (roast and make it a smooth paste)..



TO TEMPER :

Gingelly oil - 5 tbspn
Mustard seeds - 1 tspn
Shallots - 4 nos (chopped)
Curry leaves - few

METHOD :

  • Prepare your mutton (Elumbu) for the recipe and keep aside..
  • Now in a kadai add in red chilli, coriander seeds with a spoon of oil and roast them lightly.. grind into paste and keep aside..
  • Then take cup of fresh coconut in the mixer and make it a paste and keep aside..
  • Again take the mixer and add in ginger, garlic, shallots, turmeric powder and cumin powder and make it a coarse paste... keep aside..
  • Cut the brinjal into length wise and keep aside..
  • Now all the ingredients are ready to make..
  • In a pressure cooker add mutton (elumbu) and shallots mixture along with some water and whistle for 5..
  • Leave to release the pressure all by itself...
  • Now open the cooker and add in chilli paste and some water, salt and mix well...
  • Allow to boil for 2 mins, and then add in coconut paste and mix well.
  • When it boil add some water and allow to cook till the raw smell is leave..
  • Now add in brinjal and mix well (cover it with lid).. Simmer for 10 to 15 mins...
  • In another stove heat a pan with oil and add mustard seeds allow to crackle..
  • Then add in chopped shallots and curry leaves...
  • Fry till golden and off the stove, add in 1/2 tspn of chilli paste (for thr red colour to the kuzhambu)..
  • Pour it to the kuzhambu and mix well.
  • Switch off the flame and serve with white rice..
  • Enjoy..



PICTORIAL :


Take mutton with bone
Take roasting items
Add it to a kadai
Add in a spoon of gingelly oil
Toss it lightly
Grind into fine paste, keep aside
Take some fresh coconut
Make it into paste, keep aside
In a blender add ginger, garlic
Add in shallots
Add some cumin powder and turmeric powder
Make it into coarse paste
Now it's done, keep aside
Add mutton to the pressure cooker
Add in shallots mixture
Pour some water to the jar
Add to the mutton
Give it a mix
Now it's done
Cover it with lid and whistle for 5
When it's subsides, open it
Add in chilli, coriander paste
Give a mix
Pour some water to the mixer
Pour it to the gravy
Mix well
Add in some salt
Allow to boil for 2 mins
Add in fresh coconut paste
Allow to boil
Add some more water and mix well
When the raw smell leaves
Add in brinjal and mix well
Cover it with lid and simmer the stove for 15 mins
Heat a kadai with gingelly oil
Add mustard seeds
Some chopped shallots
Few curry leaves
Fry it till golden brown
Add 1/2 tspn of chilli paste for colour
Now it's done
Pour it to the kuzhambu
Now it's done and give a mix and leave it 2 mins
Now our tradional mutton kuzhambu is ready
Serve it with plain white rice
Enjoy...

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