Attukal Mochai Kuzhambu: Mutton Leg & Field Beans Gravy
Introduction
Attukal Mochai Kuzhambu is a traditional Tamil Nadu dish that beautifully marries the rich flavors of tender mutton leg with the unique taste of avarekai (broad beans). This delectable gravy is not only a feast for the senses but also a hearty dish that makes for an excellent side with steamed rice or lachha paratha. Perfect for family gatherings or special occasions, this recipe embodies the warmth and richness of South Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton legs (chopped into 2-inch pieces) | 2 |
| Avarekai (Broad Beans) | 500 grams |
| Small Brinjal (Baingan / Eggplant) | 4, chopped |
| Tomatoes | 2, chopped |
| Onions | 4, chopped |
| Fresh Coconut | 1/2 cup |
| Roasted Gram Dal (Pottukadalai) | 2 teaspoons |
| Red Chilli Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Poppy Seeds | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 4 |
| Bay Leaf (Tej Patta) | 1 |
| Tamarind Paste | 2 teaspoons |
| Salt | To taste |
| Coriander Leaves (Dhania) | For garnish |
| Gingelly Oil | As needed |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | A handful |
| Asafoetida (Hing) | 1 pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | ~30g |
| Total Fat | ~20g |
| Carbohydrates | ~15g |
| Dietary Fiber | ~5g |
| Sodium | ~250mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 60 |
| Cooking | 60 |
| Total | 120 |
Instructions
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Preparation of Ingredients:
Begin by gathering all the necessary ingredients, ensuring that the mutton is chopped into 2-inch pieces, the avarekai and brinjal are cleaned and chopped, and the onions and tomatoes are diced. Freshly grate the coconut to enhance the flavor of the dish. -
-
Making the Masala:
In a heavy-bottomed kadai, heat a generous amount of gingelly oil. Once the oil is hot, add the cumin seeds, fennel seeds, cinnamon stick, cloves, and bay leaf. SautΓ© these spices until they release their aromatic fragrances, which will form the base of your gravy. -
SautΓ©ing Vegetables:
Next, add two of the chopped onions to the kadai and sautΓ© them until they turn translucent. Following this, introduce the poppy seeds, roasted gram dal, and diced tomatoes. Cook until the tomatoes soften and meld into the mixture. -
Creating the Gravy Base:
Incorporate the grated coconut into the sautΓ©ed mixture, switch off the heat, and allow it to cool slightly. Once cooled, transfer the mixture to a blender, add salt, and blend into a smooth paste, adding a bit of water if needed for consistency. -
Cooking the Vegetables:
In a separate kadai, heat some more gingelly oil and add the remaining chopped onion along with the chopped brinjals and avarekai. SautΓ© these vegetables well until they start to soften. Pour in enough water to submerge the veggies and cover the kadai with a lid, allowing them to cook gently. -
Pressure Cooking the Mutton:
While the vegetables are cooking, place the mutton leg pieces in a pressure cooker with a bit of water and cook for approximately 15 whistles, or until the meat is tender and cooked through. Once cooked, release the pressure and set the mutton along with the cooking liquid aside. -
Combining Everything:
Once the vegetables are tender, add the cooked mutton and its stock into the kadai with the sautΓ©ed vegetables. Bring this mixture to a gentle boil and then add the ground masala paste, adjusting the consistency with more water if necessary. Stir well to combine all the flavors and check the seasoning, adjusting salt and spices as needed. -
Final Touches:
As the dish comes to a rolling boil, add the tamarind paste and cover the kadai, letting it simmer on low heat for about 15 minutes. This will allow the flavors to meld beautifully. -
Tempering:
For the finishing touch, in a small tadka pan, heat a teaspoon of oil and add the mustard seeds. Once they begin to crackle, toss in the curry leaves, one chopped onion, and a pinch of asafoetida. SautΓ© until fragrant. -
Serving:
Garnish your Attukal Mochai Kuzhambu with finely chopped coriander leaves. This sumptuous mutton leg and field beans gravy pairs beautifully with steamed rice, jeera rice, or flaky lachha paratha, making for a wholesome and satisfying meal.
Conclusion
Attukal Mochai Kuzhambu is more than just a dish; it is a celebration of flavors and textures, showcasing the essence of Tamil Nadu cuisine. Its rich, savory profile, combined with the freshness of vegetables, promises a culinary experience that is both comforting and fulfilling. Enjoy your cooking journey and savor the delightful aromas that fill your kitchen!
