South Indian
Mutton Kuzhambu (Tamil Sunday Mutton Curry)
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Mutton Kuzhambu (Tamil Sunday Mutton Curry) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Wash the mutton and rub it with the turmeric and half the salt while you get everything else ready.
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Grind the coconut with 1 tsp of the fennel seeds and a splash of water to a very smooth paste.
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Heat the oil in a pressure cooker, add the cinnamon, cloves, the rest of the fennel and the curry leaves, then the shallots, halved, and fry 5 minutes until golden. Add the ginger garlic paste and slit green chilies and fry 1 minute.
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Add the chopped tomatoes, red chili powder and coriander powder and cook 5 minutes until the tomatoes are soft and the oil starts to separate, then add the mutton and stir it on high heat 5 minutes until it changes colour all over.
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Add 2.5 cups of the water and the rest of the salt, close the cooker and cook 5 to 6 whistles, about 25 minutes, until the meat is tender. Let the pressure drop on its own.
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Stir in the coconut paste with the remaining water and simmer uncovered 8 to 10 minutes until the kuzhambu turns thick and glossy. Finish with garam masala and cilantro. It is the Sunday lunch with rice and rasam, and the leftover gravy is gone with idli or dosa the next morning.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Mutton Kuzhambu (Tamil Sunday Mutton Curry), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Mutton Kuzhambu (Tamil Sunday Mutton Curry) carries coconut. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Adai (Tamil Nadu Multi-Lentil Dosa) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 360 kcal
- Protein
- 26 g
- Carbs
- 13 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 820 mg
- Saturated fat
- 8 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Mutton Kuzhambu (Tamil Sunday Mutton Curry) takes about 70 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.