Tuesday, November 22, 2011

Kongunadu mutton kulambu / Gravy

 Kongunadu mutton kulambu is unique to the style of cooking to kongu region. It is simple to make.


 Tender mutton    -  ½ kg
Mutton masala    -  50 g

For seasoning :
  Oil     - 2 tbs
Mustard seeds – ½ tsp
Curry leaves
Sauté and grind  :
Pearl onions  -  10 nos
Garlic  -  5 cloves
Ginger   -  2” piece
Tomato  - 2
   Sauté the above in one tbs oil and grind finely along with mutton masala.

Coconut paste – grind 2 tbs of coconut , ½ tsp aniseed and ½ tsp khuskhus

Method :
·       In a pressure cooker heat oil add mustard seeds, curry leaves then mutton and sauté for few minutes.
·       Add the grounded paste and two cups of water and required salt.
·       Close the lid and cook till two whistles.
·       Then add the coconut paste and allow to boil for few minutes.
·       Garnish with  coriander leaves.

   Serve with idly , dosa or rice.
  The same method can be tried with chicken , it too tastes good.

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