Loading...
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.
For 4 servings
Pressure Cook the Mutton
Prepare the Fresh Masala Paste
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 80 minutes to prepare and yields 4 servings. At 416.49 calories per serving with 37.16g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Kuzhambu Base
Combine and Simmer the Curry
Prepare and Add the Tempering (Thalipu)
Garnish and Serve
This kuzhambu can be made with chicken (adjust cooking time accordingly) or even with robust vegetables like potatoes, drumsticks, and brinjal for a vegetarian version.
For a richer, creamier texture, you can add 1 tablespoon of cashew nuts or a few blanched almonds while grinding the coconut masala paste.
While gingelly (sesame) oil provides a traditional flavor, you can also use coconut oil for a distinct South Indian aroma or any neutral vegetable oil.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The recipe uses spices like turmeric, ginger, and cloves, which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
Red meat like mutton is a rich source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources, helping to prevent anemia.
The use of coconut and gingelly (sesame) oil provides beneficial fatty acids. Coconut contains medium-chain triglycerides (MCTs) which can be a source of quick energy.
One serving of Mutton Kuzhambu contains approximately 580-620 calories, depending on the fat content of the mutton and the amount of oil used.
Mutton Kuzhambu can be part of a healthy diet in moderation. Mutton is an excellent source of protein, iron, and B vitamins. The spices used, like turmeric and ginger, have anti-inflammatory properties. However, it is high in saturated fat, so portion control is recommended.
Yes, absolutely. You can substitute mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 2-3 whistles (10-12 minutes) or simply pan-cook the chicken until it's done before adding it to the gravy.
This curry pairs wonderfully with steamed rice, idli, dosa, appam, idiyappam, and parotta. A simple vegetable stir-fry (poriyal) on the side makes for a complete meal.
To make the gravy thicker, simmer it uncovered for a longer time to allow more water to evaporate. For a thinner consistency, simply add a little hot water and stir until you reach the desired consistency.
Yes. Use the 'Sauté' mode for roasting spices and preparing the base. Then, add the mutton and liquids, and pressure cook on 'High' for 15-20 minutes, followed by a natural pressure release.