A warm, aromatic mutton curry from Tamil Nadu, slow-cooked in a freshly ground coconut and spice masala. This flavorful kuzhambu is perfect with rice, idli, or dosa.
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 simple and healthy South Indian stir-fry where tender green beans are cooked with aromatic spices and finished with fresh grated coconut. This classic side dish comes together in under 30 minutes and pairs perfectly with rice and sambar.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
About Mutton Kuzhambu, Steamed Basmati Rice, Beans Poriyal and Curd
Protein-packed mutton kuzhambu with rice, fresh poriyal & cool curd. A soul-satisfying, homestyle meal!
This chettinad dish is perfect for dinner. With 1008.6200000000001 calories and 54.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
Cloves
2 whole Green Cardamom Pods
1 whole Star Anise
0.5 cup Grated Coconut (fresh or frozen)
4 tbsp Gingelly Oil (divided)
1 cup Sambar Onions (peeled, about 15-20 onions)
1.5 tbsp Ginger Garlic Paste
2 medium Tomatoes (finely chopped)
1 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Mustard Seeds
10 leaves Curry Leaves
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Pressure Cook the Mutton
In a pressure cooker, combine the mutton pieces, 0.5 tsp of the turmeric powder, 0.5 tsp of the salt, and 1 cup of water.
Secure the lid and cook on medium-high heat for 5-6 whistles, or approximately 20-25 minutes, until the mutton is tender and cooked through.
Turn off the heat and allow the pressure to release naturally. Do not discard the cooking liquid (stock). Set aside.
2
Prepare the Fresh Masala Paste
Heat a dry pan over low heat. Add coriander seeds, poppy seeds, fennel seeds, dried red chilies, cinnamon stick, cloves, cardamom pods, and star anise.
Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
Remove the mixture from the heat and let it cool down completely.
Transfer the cooled spices to a blender or mixie jar. Add a few tablespoons of water and grind to a very fine, smooth paste.
3
Sauté the Kuzhambu Base
In a heavy-bottomed pan or kadai, heat 3 tbsp of gingelly oil over medium heat.
Add the peeled sambar onions and sauté for 5-7 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook until they break down and become soft and mushy.
Add the remaining 0.25 tsp turmeric powder, red chili powder, and coriander powder. Sauté for one minute until the spices are aromatic.
4
Combine and Simmer the Curry
Add the freshly ground masala paste to the pan. Cook for 5-7 minutes, stirring frequently, until the paste is well-cooked and you see oil separating from the sides.
Add the pressure-cooked mutton along with all of its cooking liquid (stock) to the pan.
Pour in the remaining 2 cups of water and the remaining 1 tsp of salt. Stir everything together well.
Bring the kuzhambu to a boil, then reduce the heat to low. Cover the pan and let it simmer gently for 15-20 minutes, allowing the flavors to meld and the gravy to thicken to your desired consistency.
5
Prepare and Add the Tempering (Thalipu)
In a small tempering pan (tadka pan), heat the remaining 1 tbsp of gingelly oil over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Add the curry leaves and let them sizzle for a few seconds.
Carefully pour this hot tempering over the simmering mutton kuzhambu and stir gently to combine.
6
Garnish and Serve
Turn off the heat. Garnish the Mutton Kuzhambu with freshly chopped coriander leaves.
Let it rest for 10 minutes before serving. Serve hot with steamed rice, idli, dosa, or parotta.
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 Green Beans (Trimmed and finely chopped into ¼-inch pieces)
1 medium Onion (Finely chopped)
0.5 cup Fresh Grated Coconut (Fresh is preferred, but frozen (thawed) works too)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Asafoetida (Also known as Hing)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Adjust to taste)
3 tbsp Water (For steaming the beans)
Instructions
1
Prepare the Vegetables
Wash the green beans thoroughly under running water.
Trim the ends and finely chop them into uniform ¼-inch pieces. This ensures they cook quickly and evenly.
Finely chop the onion and set aside.
2
Temper the Spices (Tadka)
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely, which should take about 30-45 seconds.
Lower the heat and add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until they turn golden brown and become aromatic. Be careful not to burn them.
Add the broken dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté and Cook the Beans
Add the finely chopped onion to the pan and sauté for 2-3 minutes until it becomes soft and translucent.
Add the chopped green beans, turmeric powder, and salt. Mix everything thoroughly to coat the beans with the spices.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
