Tender, fall-off-the-bone mutton chops simmered in a rich, aromatic South Indian gravy. This Chettinad-style kuzhambu gets its unique flavor from a freshly ground coconut and spice paste, perfect with rice or idiyappam.
Prep20 min
Cook50 min
Soak15 min
Servings4
Serving size: 1 cup
433cal
29gprotein
24gcarbs
Ingredients
500 g Mutton Chops (bone-in)
0.75 tsp Turmeric Powder (divided)
2 tsp Red Chili Powder (adjust to taste, divided)
1.5 tsp Salt (adjust to taste, divided)
4 tbsp Gingelly Oil (also known as Indian sesame oil, divided)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic South Indian side dish where baby potatoes are boiled, peeled, and pan-roasted with aromatic spices until crispy on the outside and soft inside. Perfect with sambar rice or rasam.
About Mutton Chops Kuzhambu, Steamed Basmati Rice and Urulai Roast
Melt-in-mouth Mutton Chops Kuzhambu with crispy Urulai Roast & rice. A truly aromatic delight!
This chettinad dish is perfect for lunch. With 904.5999999999999 calories and 37.559999999999995g of protein per serving, it's a muscle-gain option for your meal plan.
26gfat
20 leaves Curry Leaves (divided)
1 inch piece Tamarind (soaked in 1/2 cup warm water)
2 tsp Coriander Powder
0.5 cup Grated Coconut (fresh or frozen)
1 tsp Fennel Seeds
1 tsp Poppy Seeds
1 inch piece Cinnamon Stick
3 pcs Cloves
2 pods Green Cardamom
0.5 tsp Mustard Seeds
5 pcs Shallots (thinly sliced, for tempering)
2 tbsp Coriander Leaves (chopped, for garnish)
1.25 cup Water (1 cup for cooking mutton, 1/4 cup for grinding paste)
Instructions
1
Marinate and Pressure Cook Mutton
In a bowl, combine the mutton chops with 0.5 tsp turmeric powder, 1 tsp red chili powder, and 0.5 tsp salt. Mix thoroughly to coat each chop.
Let the mutton marinate for at least 20 minutes at room temperature.
Transfer the marinated chops to a pressure cooker, add 1 cup of water, and secure the lid.
Cook on medium-high heat for 5-6 whistles, or for about 20 minutes, until the mutton is tender and cooked through.
Allow the pressure to release naturally. Once safe, open the cooker. Separate the cooked chops from the broth and set both aside for later use.
2
Prepare the Coconut Masala Paste
While the mutton cooks, heat a small, dry pan over low heat.
Add the grated coconut, fennel seeds, poppy seeds, cinnamon stick, cloves, and green cardamom pods.
Dry roast for 2-3 minutes, stirring continuously, until the coconut is fragrant and lightly golden. Do not let it burn.
Remove the mixture from the heat and let it cool down completely.
Transfer the cooled spices to a blender or mixie jar. Add about 1/4 cup of water and grind to a very smooth, fine paste.
3
Sauté the Kuzhambu Base
Heat 3 tbsp of gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the chopped onions and sauté for 6-7 minutes until they become soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and 15 curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
Reduce the heat to low. Add the spice powders: 2 tsp coriander powder, the remaining 1 tsp red chili powder, and the remaining 0.25 tsp turmeric powder. Sauté for 1 minute until fragrant.
4
Combine and Simmer the Kuzhambu
Add the pressure-cooked mutton chops to the pan and stir well to coat them evenly with the masala.
Pour in the reserved mutton broth and the ground coconut masala paste.
Squeeze the tamarind to extract its pulp (about 1/4 cup of thick juice) and add it to the pan. Add the remaining 1 tsp of salt.
Mix everything together thoroughly. Bring the kuzhambu to a gentle boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see oil separating at the edges.
5
Prepare and Add the Tempering (Thalippu)
In a small tadka pan, heat the remaining 1 tbsp of gingelly oil over medium heat.
Add the mustard seeds and let them splutter completely.
Add the sliced shallots and the remaining 5 curry leaves. Fry until the shallots turn a deep golden brown and crispy.
Immediately pour this hot tempering over the simmering mutton kuzhambu and stir gently to combine.
6
Garnish and Serve
Turn off the heat and garnish the kuzhambu with freshly chopped coriander leaves.
Let the dish rest for at least 10 minutes to allow the flavors to meld.
Serve hot with steamed rice, idli, dosa, or idiyappam (string hoppers).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Baby Potatoes (Or 3 medium potatoes, peeled and cubed)
1 tsp Salt (For boiling potatoes)
3 tbsp Sesame Oil (Also known as gingelly oil, for authentic flavor)
1 tsp Mustard Seeds
1 tsp Urad Dal (Adds a delicious crunch)
10 leaves Curry Leaves
0.25 tsp Hing
0.5 tsp Turmeric Powder
1.5 tbsp Sambar Powder (Adjust to your preferred spice level)
Instructions
1
Boil the Potatoes
Wash baby potatoes thoroughly and place them in a pot.
Add enough water to cover them by an inch, along with 1 teaspoon of salt for boiling.
Bring to a boil and cook for 15-20 minutes until they are fork-tender but still firm. Be careful not to overcook them, as they will fall apart during roasting.
Drain the water completely and let the potatoes cool for about 10 minutes.
2
Prepare the Potatoes
Once the potatoes are cool enough to handle, peel the skin off.
If using larger baby potatoes, you can slice them in half. Keep smaller ones whole for a better texture.
3
Prepare the Tempering (Tadka)
Heat sesame oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely.
Add the urad dal and sauté for 30-40 seconds until it turns a light golden brown.
Carefully add the curry leaves (they will splutter) and the hing. Sauté for another 10 seconds until fragrant.
4
Sauté Potatoes with Spices
Add the boiled and peeled potatoes to the pan.
Sprinkle the turmeric powder, sambar powder, and the remaining salt over the potatoes.
Gently toss everything together, ensuring the potatoes are evenly coated with the spices without breaking them.
5
Slow Roast to Perfection
Reduce the heat to low-medium. Spread the potatoes in a single layer in the pan.
Roast for 10-15 minutes, stirring gently every 2-3 minutes.
This slow roasting process is key to developing a crispy, golden-brown crust. Avoid stirring too frequently to allow the crust to form.
The potatoes are done when they are crispy on the outside and fragrant.
6
Serve
Turn off the heat and serve the Urulai Roast hot.
It pairs wonderfully as a side dish with sambar rice, rasam rice, or curd rice.
