Mutton kozhambu is a gravy that is very famous in the southern parts of India. This is one dish that I would prepare atleast once a week. I add drumsticks and potatoes for added taste and flavour.
1/2 kg mutton cleaned and cut into small 2 inch pieces
Onions – 2 medium
Tomatoes – 3 medium
Curry leaves – few
Drumstick – 2 (cut to 3′ pieces)
Potatoes – 1 medium cut 1′ squares
Coconut – 1/2 cup
Cashew – 4 – 5
Chilli powder ( kozhambu melagai thool) – 3 1/2 tsp
Wash the mutton well with running tap water for atleast 4 – 5 times with little turmeric and salt. Drain and set aside.
Cut the onion, potatoes and drumstick. Puree the tomatoes. Grind the coconut and cashews with water such that we get about 1 cup of coconut milk after extracted
I’m a pressure, add 2tbsp of oil. Once it heats add in the onions and Curry leaves and sauté till they turn translucent. Add the tomato puree and sauté till the oil separates from the gravy. Add the chilli powder mixture and 1tsp water to prevent it from getting burnt and sauté till the raw smell of the chilli powder disappears.
Add in the mutton and potatoes and add about 1 and 1/2 cups water and close the pressure cooker. After a whistle turn off the cooker.
Once the pressure settles open the cooker and add the drumstick and cook the gravy at low flame for another 5 – 10mins. Finally add in the coconut milk and cook till the gravy thickens.
Garnish with coriander leaves and close the cooker till ready to serve.
1.Salt and spiciness can be adjusted to your
2.Don’t stir the gravy often as the drumstick will break and scatter all over the gravy.
3. A little more oil can be added for better taste.
4.A small piece of papaya can be added along with the mutton as papaya helps to cook mutton more soft and tender.
5. This gravitas be eaten with steamed rice, chapathi, idli or dosa
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