Tirunelveli Mutton Kari Kuzhambu & Thenga Soru

Serves 1
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Directions

  1. 1Heat oil in a pot along with the mutton fat on low heat.
  2. 2Add the whole spices (clove, bay leaves, cinnamon) and onion. Saute until it starts to turn golden brown.
  3. 3Add the ginger garlic paste and coriander leaves. Saute for 2 minutes.
  4. 4Add the tomato and rock salt. Cook for 3-4 minutes until the tomato starts to soften.
  5. 5Add the turmeric powder, coriander powder, cumin powder, red chilli powder, fennel powder and black pepper powder. Saute for 2 minutes.
  6. 6Add the mutton and saute for 3-4 minutes on high heat.
  7. 7Grind together the coconut and roasted peanuts. Add this to the mutton.
  8. 8Transfer this to a pressure cooker. Add water, cover and pressure cook for 1 whistle on high heat. Then reduce the heat and cook it for 25 minutes on low heat.
  9. 9Open the lid. If needed, heat it to thicken the gravy even further. Mix in coriander leaves and serve.
  10. 10For the rice, soak the Basmati rice for 20-30 minutes.
  11. 11Heat ghee in a pressure cooker and add all the whole spices.
  12. 12Add the onion and green chilli, and saute until it turns translucent.
  13. 13Add the ginger garlic paste and saute for 2 minutes.
  14. 14Add the tomato and saute until the tomato starts to soften, around 3-4 minutes.
  15. 15Add the water, coconut milk and salt. Mix it well.
  16. 16Add the soaked rice, cover and pressure cook on high flame for 2 whistles.
  17. 17Once the pressure settles, open the cooker and fluff up the rice gently, and serve.

Ingredients

  • 1 kg mutton
  • 1/3 cup groundnut oil
  • 50 g mutton fat (optional)
  • 3 inches cinnamon
  • 8 nos clove
  • 2 nos bay leaves
  • 4 nos onion, chopped
  • 3 tbsp ginger garlic paste
  • 1/4 cup coriander leaves
  • 3 nos tomato, chopped
  • 1/4 tsp turmeric powder
  • 2 tbsp coriander powder
  • 2 tsp red chilli powder
  • 1 tbsp cumin powder
  • 1 tsp fennel powder
  • 1 1/2 tsp black pepper powder
  • 1 tbsp rock salt
  • 1 cup water
  • 1/2 cup grated coconut
  • 2 tbsp roasted peanut
  • 2 cups basmati rice, soaked
  • 1/4 cup ghee
  • 2 inches cinnamon
  • 5 nos cloves
  • 2 nos bay leaves
  • 1 no star anise
  • 2 nos onion, sliced
  • 4 nos green chilli, slit
  • 1 tsp ginger garlic paste
  • 1 no tomato
  • 2 cups water
  • 1 1/2 cups coconut milk
  • 2 tsp rock salt

Equipment

potpressure cookergrinder