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...