KONGU STYLE MUTTON KUZHAMBU

      This style of Mutton Kuzhambu is an authentic way of cooking Mutton/Lamb in Kongu Cuisine.  Kongu Nadu, the region which comprises of Coimbatore, Salem, Erode, Tirupur, Namakkal, Dharapuram, Nilgiris, Kangeyam, parts of Trichy and Dindugal.  Though the name Kongu has been acquired from different sources, one specific source refers it to be as 'Nectar of Flowers'. As the name suggests - the region is absolutely a wonderful land filled with beautiful topography, amiable people and delectable cuisine - as sweet as nectar.
     Though we are basically from Kerala and our almost everyday cooking revolves in Kerala style, we have a special taste & preference for Kongu Cuisine that I have always loved to perfect it from various sources. Not a week goes by without any specific Kongu dish at home, especially Arisi Paruppu Sadham, Kollu Rasam, Uppu Paruppu, Pallipalayam Chicken Varuval and this Mutton Kuzhambu takes a special place comparatively. My husband loves Kongu Cuisine for its mildly spiced versions and flavour-filled combinations. Whatsoever, our family has lived in the city for more than half a century.
     Once when my Brother and my SIL, visited us, we planned to cook Idli and Mutton Curry, then it occurred that let it be Kongu style curry.  My SIL Nithya called her grandmother and got this recipe from her.  This Kongu Style Mutton Kuzhambu is a wonderful Curry with mild spices and coconut as normal for any other Kongunaad dish. The speciality of this Kuzhambu is its unique aroma. This Mutton Kuzhambu is a great combination for Idli, and almost every time I cook this curry it would be for Idli, Kushboo Idli or Kal Dosai.  Goes well with Idiyappam, Appam and rice dishes too.

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Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 45 Minutes - 1 Hour


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HOW TO COOK KONGU STYLE MUTTON KUZHAMBU

INGREDIENTS:

For Kongu Style Mutton Kuzhambu:

Mutton/Lamb - 500 Gms
Onion - 2 Nos.
Tomatoes - 1 Nos.
Ginger Garlic Paste - 2 Tbspn
Curry Leaves - 1 Sprig
Oil - 2 Tbspn
Salt - To Taste

To Saute and Grind:

Cinnamon 1" Stick - 1 No.
Cloves - 3-4 Nos.
Shallots - 10-12 Nos.
Tomatoes - 1 Nos.
Garlic - 3 Cloves
Ginger - a Small Piece
Cumin Seeds/Jeera - 11/2 Tspn
Peppercorns - 10 Nos.
Poppy Seeds/Khus Khus - 2 Tspn
Turmeric Powder - 1 Tspn
Red Chilli Powder - 2 Tspn
Coriander Powder - 4 Tspn
Coconut - 1/2 Cup
Curry Leaves - 1 Sprig
Oil - 1 Tbspn

To Garnish:

Coriander Leaves - Few

METHOD:

To Saute and Grind: 

• Heat Oil in a pan, splutter Cloves and Cinnamon Stick in a low flame.
• Add Shallots to the above along with Curry leaves, Ginger and Garlic.
• Add Peppercorns and Cumin Seeds and saute the ingredients until shallots turn translucent.
• Add chopped Tomatoes and saute until tomatoes are well cooked.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while on a very low flame until the raw flavour goes.
• Add grated Coconut and Poppy Seeds and fry them for about 5-8 minutes in a very low flame.
• Switch off the flame and allow it to cool.
• Once cooled down, grind the ingredients to a smooth Paste and keep it aside.

For Kongu Style Mutton Kuzhambu:

• Cook Mutton/ Lamb along with a pinch of Turmeric and salt.
• Heat Oil in a pan, Saute finely chopped Onions along with Curry leaves until onions turn translucent.
• Add Ginger Garlic Paste and saute it until the raw flavour goes.
• Add finely chopped Tomatoes and saute until tomatoes are well cooked.
• Pour in the ground Masala Paste and saute until oil separates.
• Add cooked Mutton pieces to the masala paste and leave it on a low flame for 10 -15 minutes.
• Garnish Kongu Style Mutton Kuzhambu with Coriander Leaves and serve hot.

NOTES:

• Adjust the amount of spices to your preference.
• Adding Khus Khus is purely optional, but it adds thickness to the curry.
• Add cooked Mutton pieces to the gravy and leave it on low flame for a bit of longer time.
• This will help the flavour infuse into the meat.
• I don't add curd/lime juice/vinegar to tenderize the meat while cooking for this curry, this will alter the taste of the curry.
• Soda-bi-carbonate or Raw Papaya does the job without altering the taste.

A QUICK TIP:

• Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of Raw Papaya while cooking the meat.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.