Erode Style Mutton Thanni Kuzhambu & Mutton Varuval - A Journey through Kongu Cuisine & Kida Vettu Culture

    When the villagers of Tamil Nadu face hardships—whether it’s a bout of illness among their cattle, a streak of bad weather, or any other misfortune—they turn to their gods for solace and solutions. One such powerful tradition is the Kida Vettu, a ceremonial lamb sacrifice to appease the deities and seek their blessings. This ritual is not just about appeasing the gods; it's a vibrant community event steeped in tradition and delicious food.

    The festive mood emanates through when the family, adorned in festive attire, gathers around a small temple dedicated to Karupparayan Saami, the village guardian deity. There’s an air of anticipation and reverence as the villagers prepare for the Kida Vettu. This age-old ceremony involves the sacrifice of a lamb, believed to win the favour of the gods and bring prosperity to the village. The lamb, decorated with flowers and turmeric, is the centre of this ritual, which culminates in a feast where every part of the lamb is used in a variety of dishes, ensuring nothing goes to waste.

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

    Growing up, I often heard my neighbours and friends talk about attending a Kida Virundhu. This elaborate feast involved cooking a freshly sacrificed lamb, creating a rich mutton curry known as Thanni Kuzhambu, and then transforming the parts of the mutton into a spicy, dry side dish called Mutton Varuval. It's an event where the whole village/community comes together, cooking and eating in unison, with the men sometimes indulging in the local hooch. This communal cooking and eating is a quintessential part of Kongu culture, and these dishes give a taste of Tamil festive foods, especially from Erode.

    Although I hail from the Kongu region, I’ve never had the chance to attend a Kida Virundhu myself, the stories have always fascinated me. My brother often shared vivid tales of these gatherings, and my sister-in-law has brought a piece of this tradition into our family. My sister-in-law, who hails from the community, introduced me to the authentic taste of Erode Style Mutton Thanni Kuzhambu and Mutton Varuval during one of our visits to my hometown. The rich flavours and the tradition behind these dishes captivated me, and since then, they’ve been on my culinary to-do list. Whether you have a large gathering or simply want to treat your family to an authentic Kongu recipe, these South Indian mutton dishes are sure to bring the flavours of Erode right to your table.

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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 - 25-30 Minutes
Cooking Time - 45 Minutes - 1 Hour


For more Recipes with Mutton/Lamb, Click here...
 

Erode Style Mutton Thanni Kuzhambu Recipe

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

    First, let's look into how Erode Style Mutton Thanni Kuzhambu is made. The Thanni Kuzhambu is a soupy, flavourful Indian lamb curry, and the Mutton Varuval is a dry, spicy stir-fry made from the mutton cooked in the kuzhambu. The transformation from the rich, aromatic curry to the intense, spicy varuval is a testament to the culinary genius of the Kongu people.

Ingredients for Thanni Kuzhambu Masala:

1½ tablespoons Indian Sesame Oil
5 Dried Red Chillies
½ inch piece Cinnamon
6 Cloves
1 teaspoon Fennel Seeds
1 tablespoon Black Pepper
3 tablespoons Coriander Seeds
2 sprigs Curry Leaves
1 pod Garlic
½ cup Indian Shallots
1 inch piece Ginger, chopped
2 Tomatoes, diced
1 cup water

 

Other Ingredients for Thanni Kuzhambu:

1½ teaspoons Indian Sesame Oil
2 sprigs Curry Leaves
1 kilogram Mutton (bone-in)
1 teaspoon Turmeric Powder
Salt to Taste
Water as Needed
1 handful Green Chillies (whole)

 

Coconut Paste for Thanni Kuzhambu:

1 tablespoon Fried Gram Dal (Pottu Kadalai)
2 teaspoons White Poppy Seeds
¼ cup fresh Shredded Coconut
½ cup water (to grind)

 

For Tempering the Thanni Kuzhambu:

2 teaspoons Indian Sesame Oil
5-7 sliced Indian Shallots
2 sprigs Curry Leaves
1 teaspoon Black Pepper Powder

 

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

Method:

Prepare the Thanni Kuzhambu Masala:

• Heat a heavy pan and add a little oil. Add the dried red chillies and sauté until they puff up.
• Add the cinnamon, cloves, fennel seeds, black pepper, coriander seeds, and curry leaves. Roast on a low flame until aromatic.
• Add garlic and shallots to the pan, sauté for 3-4 minutes until soft. Add ginger and tomatoes, and sauté until tomatoes are mushy. Set aside to cool.
• Once cooled, grind the spice mixture with a cup of water to a smooth paste.

Cook the Mutton:

• Heat oil in a pressure cooker. Add curry leaves and mutton pieces, and sauté for a few minutes until the colour changes.
• Add salt, turmeric powder, and the ground paste. Mix well.
• Add about 3 cups of water and the whole green chillies. Cover and cook until the meat turns soft and tender.
• Let the pressure settle on its own before opening.

Prepare the Coconut Paste:

• Grind fried gram dal, poppy seeds, and coconut with water to a fine paste. 
• Add to the Thanni Kuzhambu and simmer for 5-10 minutes.

Separate the Mutton:

• Remove the mutton pieces from the kuzhambu and set aside. 
• Leave a few pieces in the gravy if desired.

Temper the Kuzhambu:

• Heat oil in a small kadai. Add sliced shallots and sauté until golden brown.
• Add curry leaves and black pepper powder. Quickly add this tempering to the kuzhambu.

 

Mutton Varuval Recipe: A Kongu Culinary Gem

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

    Mutton Varuval is a uniquely extravagant and flavourful dish that originates from the Kongu region of Tamil Nadu. This spicy stir-fry is made using the succulent pieces of mutton that are first cooked in the rich Thanni Kuzhambu. Before the final tempering of the kuzhambu, the mutton pieces are taken out and then sautéed with a medley of spices to create a dish that truly stands out.

    In the midst of the comforting Thanni Kuzhambu, Mutton Varuval shines with its intense flavours and fiery spices. This dish is a testament to the depth and diversity of Kongu cuisine, often served alongside offal dishes that are also integral to traditional Tamil feasts. Notable among these are Thala Curry (head curry), Ratha Poriyal (blood fry), Kudal Varuval (intestines), and Goat Liver (Eeral) Fry, Moolai (Brain) Varuval etc. Each of these dishes showcases the rich culinary heritage and the robust flavours that define Kongu and Tamil cuisine.

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

Ingredients for Mutton Varuval:

2 tablespoons Indian Sesame Oil
1 pod Country Garlic (small garlic)
2 sprigs Curry Leaves
10 Dried Red Chillies (de-seeded)
1 cup Indian Shallots (sliced)
½ teaspoon Salt
¼ cup Thanni Kuzhambu (gravy from above)
Cooked Mutton (from above)
1 tablespoon Black Pepper Powder
3 sprigs Coriander Leaves (chopped)

 

Method:

Prepare the Varuval:

• Heat oil in a pan. Add garlic, curry leaves, and dried red chillies. Sauté until fragrant.
• Add sliced shallots and a little salt. Sauté until the onions are soft.
• Add a little bit of Thanni Kuzhambu (gravy) and sauté for a minute.
• Add the cooked mutton pieces and sauté for a couple of minutes.
• Add black pepper powder and coriander leaves, and sauté for a couple more minutes.

"Experience the Essence of Kongu Cuisine with Erode Style Mutton Thanni Kuzhambu and Varuval – A Culinary Tradition."

A Taste of Tradition

    These Tamil Nadu traditional recipes not only offer a taste of the rich Kongu cuisine but also connect us to the cultural fabric of Tamil Nadu. The Thanni Kuzhambu and Mutton Varuval embody the spirit of Kida Vettu tradition & communal gatherings and the age-old traditions that continue to thrive in our villages. Whether you’re cooking for a family get-together or simply exploring new flavours, these dishes promise an unforgettable culinary experience.

PALAKKADAN ERACHI KUMBALANGA CURRY

     It is one of our family recipes, followed for more than three generations.  This recipe is the same as my Dad's special curry "Achante Erachi Curry" - Dad's Mutton Curry.  An authentic native style of Palaghat region, Mutton Curry prepared with freshly sautéed and ground spices marinated & slow cooked which gives a wonderful aroma and flavour to this curry. The base of the Curry is a thick gravy and once cooked they add Ash Gourd and ground coconut to the curry which makes it slightly runny. I have seen this type of curry served in almost all of our relative's household in Palaghat. 

     I have always loved this curry, and it was one extra curry made on Sundays, with a portion of Erachi Curry made as a star stopper every week.  Whatsoever be it, Chicken or Mutton, the recipe is the same at home. I still remember our Monday Lunch during primary school, which were always this leftover Erachi Curry and Erachi Kumbalanga Curry.  Lunch at home, listening to AIR afternoon News by Saroj Narayanaswami followed by a set of Mellisai, a non movie based songs.  And it would be time for us to go back to school for our afternoon session.  In the midst of this short time, I would even shuffle my bag and transfer the books according to the timetable and carry just the ones needed for the afternoon session. Nostalgia hitting me - the wonderful days of childhood, the taste & memories which tightly holds the moments deep in our mind.  Reliving it, Re-livening it at a hint of a smell or a taste.

     Though I make Achante Erachi Curry often, I have made this Erachi Kumbalanga Curry just a few times & it could easily be numbered out. At home, It is always Chicken/Mutton/Beef mostly cooked along with Potatoes.  And in my in-law's side of the family, they are experts when it comes to cooking meats with tubers (starting with Potatoes, Tapiocas, Chinese Potato(Koorka) etc.)  My MIL regards this curry with abhor, a kind of regional discrimination loaded with loyalty to the region from where she is from, and says it is a watery curry.

     Well, in my opinion every region has its own speciality unique to the tradition and style.  And I hate to discriminate it in any sense.  As said, it is absolutely nothing like a watery Curry.  But if you are new to combining water based vegetable along with meat, you may feel it to be a weird combination.  But trust me, the Ash Gourds in hot and spicy curry does total justice.  And it is prepared with the whole idea of balancing the heat of the spicy curry and meat, especially chicken. These types of curries are quite common in Palaghat and Trissur region and are also served during a non-vegetarian feast.

PALAKKADAN ERACHI KUMBALANGA CURRY

MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and served along with another Madurai speciality - Salna. So as a first part of the recipe here comes a typical Madurai style Kothu Kari Masala.  Some recipes even use Chicken/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai Style, so that it goes well as a topping for Kari Dosai. 

     When it comes to recipes with Kothu Kari or Minced Meat, we can prepare it in different versions.  This Madurai style Mutton Kothu Kari Masala Recipe hit the mark with the special notes of Spices.    This Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

For more Recipes from MADURAI CUISINE, Click here...

INGREDIENTS:

For Mutton Kothu Kari Masala:

Minced Mutton/Lamb  -  1/2 kg.
Gingelly Oil - 2 -3 Tbspn 
Fennel Seeds/Sombu  -  1 Tspn
Curry Leaves  -  2 Sprigs
Green Chillies - 4 Nos.
Ginger-Garlic Paste - 5 Tspn
Shallots  -  25 Nos.
Turemric Powder -1/2 Tspn
Chukka Masala - 2 Tbspn
Water - 1/2-3/4 Cup
Pepper Powder  -  1 Tbspn.
Salt  -  To Taste

For Kothu Kari Masala Powder:

Coriander Seeds - 1 Tbspn
Dry Red Chillies - 6 - 8 Nos.
Cumin Seeds - 1 Tspn
Curry Leaves - 2 Sprigs 

Madurai Mutton Chukka Varuval

CHETTINAD MUTTON KUZHAMBU

   

    Chettinad Cuisine is one of the popular regional Cuisines of South India. They have a skill of converting every meal into an elaborate venture, with varied dishes in both Vegetarian and Non-vegetarian. The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries and dishes like Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu  have found a special place in the mind of food lovers around the world. Such is the speciality of Chettinad Cuisine. 

    Chettinad Mutton Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. Chettinad Cuisine is incomplete without a Mutton Curry/Aattukari Kuzhambu. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Curries, but these spices are few ingredients commonly used in most of the Curries.

     Chettinad Cuisine is distinctly aromatic, spicy and has sensible usage of unique spices. The best part is the perfect blend of spices in perfect proportions. It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that it uses freshly ground (and sometimes fried) spices. Traditionally the spices were ground using a Mortar & a Pestle. Still, many households follow the tradition.

    This Chettinad Mutton Kuzhambu is a version cooked in a Pressure Cooker which yields soft & succulent meat pieces. This recipe is the same as Chettinad Chicken Curry, but we have to use a bit more spices when cooking the same recipe with Mutton/Lamb. Also, the best part of this Curry is it uses freshly ground spices & when the spices are fried in oil, it gives an extraordinary aroma and flavour to the Curry. It will not be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time. 

 

 

For a detailed GLOSSARY OF SPICES, Click here...

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

Preparation Time - 20-30 Minutes
Cooking Time - 30-45  Minutes

For more Recipes from CHETTINAD CUISINE, Click here...
    

HOW TO COOK CHETTINAD MUTTON KUZHAMBU

 

CHETTINAD MUTTON KUZHAMBU

 

INGREDIENTS:

 

For Chettinad Spice Powder:

 

 Coriander Seeds - 2 Tspn

 Dry Red Chillies - 4-5 Nos.

 Curry Leaves - 1 Sprig 

 Bay Leaf - 3 Leaves(small)

 Star Anise - 1 Petal 

 Stone Flower(Kalpasi) - 3 Small Pieces
 Kapok Buds (Marathi Moggu) - 1 Small Bud

 Cinnamon(1" piece) - 1 No.

 Clove - 2-3 Nos.

 Cardamom - 2-3 Pods

 Cumin Seeds - 1 Tspn

 Fennel - 1/2 Tspn

 Peppercorns - 1 Tspn

To Roast & Grind:

 

Grated Coconut - 1 Cup 

For Chettinad Mutton Kuzhambu:

 

Mutton - 1/2 Kg

Oil - 3 Tbspn

Ginger Garlic Paste - 2 Tbspn

Onions - 2 Nos.

Tomatoes - 2 Nos.

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn

Curd - 1 Cup

Curry Leaves - 2 Sprigs 

Salt - To Taste

 

For Garnishing:

 

Coriander Leaves - few

 

METHOD:

 

For Chettinad Spice Powder:

 

• Dry roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will spoil the taste of this Chettinad Mutton Kuzhambu.
• Remove the pan from the stove and allow it to cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

 

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow.
• Remove the pan from the stove and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Mutton Kuzhambu:

 

• Clean, Cut & wash Mutton into small-sized pieces.
• Allow the Mutton pieces to drain in a colander.
• Meanwhile, heat oil in a Pressure Cooker, let the flame be at medium-low.
• Add the Mutton pieces and sear it on a low flame until the colour changes & all the water is absorbed. 
• Now add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until the oil separates from the mix.
• Now pour in 1 Cup of Curd/Yogurt along with a dash of salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for 2-3 whistles, lower the flame and cook for another 3-4whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for another 2-3 Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Mutton Kuzhambu with Coriander Leaves.
• Serve Chettinad Mutton Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Mutton Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,
  

 

 

CHETTINAD MUTTON KUZHAMBU

 

NOTES:

 

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• The Mutton/lamb Meat I get here locally takes a lot of time to cook even in a Pressure Cooker.
• I have added Raw Papaya while cooking the Mutton, which eases the cooking process.
• Can also add Vinegar/Lime Juice/Baking Soda for the purpose. 
• This Chettinad Mutton Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the spices which will totally spoil the taste of this Chettinad Mutton Kuzhambu.
• Mutton Kuzhambu needs a few extra spices when compared to Chicken Kuzhambu. 
• The same recipe can be prepared with Chicken too. For Chettinad Chicken Kuzhambu, Click here...

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