Attirachi Kuzhambu Recipe – Spicy Mutton Gravy
Attirachi Kuzhambu is a rich and flavorful South Indian mutton curry known for its perfect balance of spices and tender meat. This spicy mutton gravy, often referred to as Attirachi Kuzhambu in Tamil, is a popular dish that pairs wonderfully with steamed rice, phulka (Indian flatbread), or even biryani. The unique blend of spices, including star anise, cinnamon, and fennel seeds, adds an aromatic depth, while the coconut paste enriches the curry with a creamy texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (goat meat) | 400 grams |
| Tomatoes (finely chopped) | 2 |
| Sambar Powder | 3 tablespoons |
| Garam Masala Powder | 1/2 tablespoon |
| Bay Leaf (Tej Patta) | 1 |
| Fresh Coriander (Cilantro) Leaves | A small bunch |
| Water | 3 cups |
| Salt | To taste |
| Sunflower Oil | 3 tablespoons |
| Ginger (1-inch piece) | 1 piece |
| Garlic | 2 cloves |
| Shallots (small-sized) | 9 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Cardamom Pods/Seeds | 1 |
| Star Anise | 1 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Poppy Seeds (Khus Khus) | 1 teaspoon |
| Mace (Javitri) | 1 |
| Stone Flower | 1 |
| Fresh Coconut (grated) | 1 cup |
| Mustard Seeds | 1 teaspoon |
| Shallots (chopped) | 2 |
| Curry Leaves | 2 sprigs |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 4 |
|---|
Cuisine
| Cuisine | South Indian |
|---|
Course
| Course | Lunch |
|---|
Diet Type
| Diet | Non-Vegetarian |
|---|
Instructions
Step 1: Prepare the Spice Paste
To begin making the Attirachi Kuzhambu, start by preparing the spice paste. In a mixer, grind the following ingredients without adding water:
- Ginger (1-inch piece)
- Garlic (2 cloves)
- Shallots (9 small-sized)
- Cinnamon stick (1-inch piece)
- Cardamom pods/seeds (1)
- Star anise (1)
- Fennel seeds (1 teaspoon)
- Poppy seeds (1 teaspoon)
- Mace (1)
- Stone flower (1)
Grind everything into a smooth paste. This fragrant masala forms the base of your curry.
Step 2: Saute the Masala and Mutton
Heat about 2 tablespoons of sunflower oil in a pressure cooker over medium heat. Add the bay leaf (tej patta) and the freshly ground masala paste. Sauté for a couple of minutes until the raw smell of the masala evaporates, releasing a delightful aroma.
Once the masala is cooked, add the mutton pieces to the cooker. Sauté the mutton in the masala for about 2 minutes to let the flavors soak in.
Step 3: Add Tomatoes and Spices
Add the finely chopped tomatoes to the mutton. Stir well and cook until the tomatoes soften. Now, add 3 tablespoons of sambar powder and 1/2 tablespoon of garam masala powder. Stir the mixture well to blend all the spices together. The masalas should cook for a few minutes, creating a fragrant and flavorful base.
Step 4: Pressure Cook the Mutton
Once the spices have blended well with the mutton and tomatoes, add 3 cups of water and salt to taste. Close the lid of the pressure cooker, and cook on medium heat for 1 whistle. After the first whistle, reduce the heat and cook for about 20 minutes to tenderize the mutton.
After 20 minutes, turn off the heat and allow the pressure to release naturally before opening the cooker.
Step 5: Add Coconut Paste
Grind the fresh coconut (1 cup) with a little water into a smooth paste. Open the pressure cooker and add the coconut paste to the mutton gravy. Stir well, and let it simmer on low heat for another 2 minutes. This will enrich the curry with a creamy texture and balance out the spices.
Step 6: Temper the Curry
Now, it’s time to temper the curry for added flavor. Heat 1 teaspoon of oil in a small pan (kadai). After about 10 seconds, add mustard seeds. Once they splutter, add the chopped shallots (2) and sauté until they turn soft. Add a few sprigs of curry leaves to the tempering, and let them crackle.
Once the shallots are soft and golden, pour this tempering into the cooked mutton gravy. Stir well to combine, and the curry is ready to serve.
Step 7: Garnish and Serve
To finish, garnish the Attirachi Kuzhambu with fresh coriander leaves. Stir once more, and your aromatic and spicy mutton curry is ready to serve.
Serving Suggestions
Attirachi Kuzhambu pairs perfectly with:
- Phulka (Indian flatbread) for a comforting meal.
- Chicken Biryani to enhance your weekend feast.
- Burani Raita to cool down the spiciness and balance the flavors.
This dish is ideal for special occasions, family gatherings, or any meal where you want to impress with an authentic South Indian mutton curry that’s rich, flavorful, and simply delicious.
Tips for Perfect Attirachi Kuzhambu
-
Tender Mutton: For the best results, use bone-in mutton, as the bones impart more flavor to the gravy. If you prefer boneless, make sure to cook the mutton thoroughly for a tender texture.
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Spice Adjustments: The heat level of the curry can be adjusted by modifying the amount of sambar powder and garam masala used. If you like your curry spicier, feel free to add a little extra sambar powder or even a pinch of red chili powder.
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Coconut Paste: The addition of coconut paste is crucial for balancing the heat and creating a smooth, rich gravy. If you want an even creamier texture, you can add a little more coconut paste.
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Pressure Cooking Tip: Ensure the mutton is cooked until tender but not overcooked, as this can make the meat too soft. The 1 whistle followed by 20 minutes on medium flame is ideal for perfect results.
Attirachi Kuzhambu is a quintessential South Indian dish with complex flavors and an irresistible fragrance. The combination of freshly ground spices, tender mutton, and coconut paste creates a gravy that will make your taste buds dance with delight. Whether served with rice or phulka, it’s sure to be the star of your meal!
