Kuzhi Paniyaram with Mutton Kozhambu

Ingredients

• 500 g mutton (bone-in, cut into 2-inch pieces)
• 0.75 tsp turmeric powder
• 1.5 tsp red chili powder (adjust to taste)
• 2 tbsp ginger garlic paste
• 2 tbsp curd (plain, full-fat)
• 1.5 tsp salt (or to taste)
• 3 tbsp gingelly oil (also known as sesame oil)
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 inch cinnamon stick
• 4 pcs cloves
• 2 pcs green cardamom pods
• 4 pcs dried red chilies
• 0.5 cup grated coconut (fresh or frozen)
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 cup pearl onions (peeled)
• 2 pcs tomatoes (medium, finely chopped)
• 3 cup water (divided for cooking and grinding)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Marinate and Cook the Mutton

   • In a bowl, combine the mutton pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tbsp ginger garlic paste, curd, and 0.5 tsp salt. Mix well to coat evenly.
   • Let the mutton marinate for at least 20 minutes at room temperature.
   • Transfer the marinated mutton to a pressure cooker. Add 1.5 cups of water.
   • Secure the lid and cook on medium heat for 5-6 whistles, or for about 20-25 minutes until the mutton is tender.
   • Allow the pressure to release naturally. Strain the mutton, reserving both the cooked meat and the flavorful broth separately.
2. 2

   Prepare the Spice Paste

   • Heat 1 tbsp of gingelly oil in a pan over medium-low heat.
   • Add coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, cloves, cardamom, and dried red chilies. Roast for 1-2 minutes until fragrant.
   • Add the grated coconut and continue to roast for another 3-4 minutes, stirring constantly, until it turns a light golden brown. Avoid burning.
   • Remove from heat and let the mixture cool completely.
   • Transfer the cooled spices to a grinder. Add 0.5 cup of water and grind to a very smooth, fine paste.