Today I would like to share a hot and spicy version of mutton kulambu from Thirumangalam ,a small village near my native place Virudhunagar.This kulambu is prepared using roasted and freshly ground ingredients which brings out such a nice flavor and taste. You could definitely make out the difference in taste,color and flavor when using freshly ground ingredients.And you will never go for ready made kitchen masala powders anymore.It takes little more time and work making them,but the taste is unbeatable.This kulambu can be had with Idly,Dosai and also with hot steamed rice.
PREPARATION TIME : 1O MINS
COOKING TIME : 15-20 MINS
SERVES : 3-4
DO CHECK MY OTHER MUTTON RECIPES ALSO
TO ROAST AND GRIND
1/4 tsp fennel seeds
3 tsp coriander seeds
1 tsp cumin seeds
5-8 dried red chillies
TO SAUTE ONLY
15 shallots (chopped)
2 dried red chillies
3 inch piece of ginger
4 cloves garlic
250 g mutton
1/2 tsp turmeric powder
Salt to taste
Water as required
TO SAUTE AND GRIND
Dry roast the items under ‘to saute and grind ‘column in a pan for 5 mins.
Cool them and grind it to a paste with water and keep this aside.
In another pan,heat 3 tbsp oil and add ginger,garlic and red chillies.After 2 mins add the chopped shallots and saute for 4 mins in medium flame.
Now add the mutton pieces,turmeric powder and saute for 5 mins in medium flame.
Then add the ground fresh masala to the mutton with 1 cup water.Bring this to boil and add salt.
Transfer this to the cooker and pressure cook for 3 whistles.Then simmer the flame and cook for 10-15 mins
Serve the Thirumangalam Kari kulambu with Hot steamed rice,Idly or Dosai.