Attirachi Kuzhambu Recipe – Spicy Mutton Gravy
Introduction:
Attirachi Kuzhambu, a signature dish from South India, is a robust and flavorful mutton gravy that’s spiced with a traditional blend of aromatic spices. This dish is a favorite whenever mutton is on the menu, and its rich, spicy gravy pairs perfectly with steaming rice or traditional Indian flatbreads like phulka. The key to making this recipe irresistible lies in the finely ground spices and the use of freshly grated coconut, which enhance the depth of flavor, creating a comforting yet fiery dish.
Cooked in a pressure cooker, this gravy is incredibly quick to prepare, taking no more than 30 minutes from start to finish. The delicious aroma and spicy kick will make Attirachi Kuzhambu a staple in your kitchen whenever you crave a spicy, meaty delight.
Course:
- Cuisine: South Indian
- Course: Lunch
- Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mutton (bone-in or boneless) | 400 grams |
| Tomatoes | 2, finely chopped |
| Sambar Powder | 3 tablespoons |
| Garam Masala Powder | ½ tablespoon |
| Bay Leaf (Tej Patta) | 1 |
| Fresh Coriander Leaves (Dhania) | A small bunch, chopped finely |
| Water | 3 cups |
| Salt | To taste |
| Oil | 3 tablespoons |
To Grind:
| Ingredient | Quantity |
|---|---|
| Ginger | 1-inch piece |
| Garlic | 2 cloves |
| Shallots | 9 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom Pods (Elaichi) | 1 |
| Star Anise | 1 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Poppy Seeds | 1 teaspoon |
| Mace (Javitri) | 1 piece |
| Stone Flower | 1 piece |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh Coconut (grated) | 1 cup |
To Temper:
| Ingredient | Quantity |
|---|---|
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Shallots | 2, chopped |
| Curry Leaves | 2 sprigs |
Preparation Time:
- Prep Time: 10 minutes
Cooking Time:
- Cook Time: 30 minutes
Total Time:
- Total Time: 40 minutes
Instructions:
-
Grind the Masala:
Start by grinding the whole spices to a smooth paste. In a mixer jar, combine ginger, garlic, shallots, cinnamon stick, cardamom pods, star anise, fennel seeds, poppy seeds, mace, and stone flower. Without adding any water, blend everything to a fine paste. This spice mix forms the heart of the gravy, so ensure it is ground well to extract all the flavors. -
Cook the Mutton:
Heat 2 tablespoons of oil in a pressure cooker over medium heat. Once hot, add the bay leaf, followed by the ground spice mix. Sauté the mixture for 2-3 minutes, allowing the raw smell to dissipate and the spices to become aromatic.Add the mutton pieces to the cooker. Sauté the mutton in the spice mix for about 2 minutes until it’s slightly browned, ensuring the meat is well-coated with the masala. Next, add the chopped tomatoes, sambar powder, and garam masala powder. Cook for another 2-3 minutes, letting the masalas blend with the mutton and tomatoes.
-
Pressure Cook:
Add 3 cups of water and salt to taste. Mix everything thoroughly, then cover the pressure cooker and cook on high heat for 1 whistle. Once the whistle blows, reduce the heat to medium and cook for an additional 20 minutes to tenderize the mutton. Turn off the heat and allow the pressure to release naturally before opening the cooker. -
Prepare the Coconut Paste:
While the mutton is cooking, grind the fresh coconut with a little water to make a smooth paste. Set this aside. -
Add Coconut Paste:
Once the pressure has released, open the pressure cooker and stir in the freshly prepared coconut paste. Mix it well into the gravy, allowing the coconut to thicken the sauce. Let it simmer for about 2 minutes, then turn off the heat. Garnish with freshly chopped coriander leaves for a burst of freshness. -
Temper the Gravy:
Heat 1 teaspoon of oil in a separate pan (kadai) over medium heat. Add the mustard seeds, and when they start to splutter, add the chopped shallots. Sauté the shallots until they turn soft and golden brown. Add the curry leaves and cook for another 30 seconds, allowing the curry leaves to crisp up and release their flavors. Pour this tempering into the cooked mutton gravy, and give it a good stir. -
Serve:
Your Attirachi Kuzhambu is now ready! Serve this aromatic and spicy mutton gravy hot with phulka, steamed rice, or pair it with Chicken Biryani and Burani Raita for an indulgent weekend meal.
Tips & Variations:
- Spice Level: Adjust the amount of sambar powder and garam masala to control the heat of the dish. For an extra kick, you can add green chilies along with the tomatoes.
- Coconut: The coconut paste not only thickens the gravy but also balances the spice. If you prefer a richer gravy, you can add more coconut.
- Mutton Cut: You can use either bone-in or boneless mutton for this recipe. Bone-in mutton adds extra flavor and richness to the gravy.
- Storage: Attirachi Kuzhambu tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutritional Information (Per Serving):
| Nutrient | Value |
|---|---|
| Calories | ~300 kcal |
| Protein | ~30g |
| Fat | ~20g |
| Carbohydrates | ~5g |
| Fiber | ~2g |
| Sodium | ~450mg |
Why You’ll Love It:
Attirachi Kuzhambu is the ultimate spicy, savory mutton dish that combines rich flavors, tender meat, and a satisfying gravy that’s perfect for soaking up with rice or bread. The delicate balance of freshly ground spices, coconut paste, and the tangy tomatoes makes this dish a true comfort food with a punch of heat. It’s simple yet packed with flavor, making it a go-to recipe for mutton lovers craving something hearty and aromatic.
Enjoy your Attirachi Kuzhambu as a part of your next South Indian feast!
