For grinding white masala paste: Coconut – Grated ¼ cup
Roasted gram – 2 spoons
Garlic – 2 no’s
Water – few drops for grinding
Seasoning for mutton: Oil – 4 spoons
Mustard seeds – ½ tsp
Big onion – 1 sliced
Ginger garlic paste – 1 tsp
Green chili – 2 slitted
Curry leaves – few
Salt – 2 spoons.Here I used crystal salt
CoconutCut it in to small pieces – 3 spoons.
Instructions
steps to grind red masala paste:
In a pan add oil when it is heated add cleaned small onion and fry for 5 minutes.
Next add garlic, fry for 2 minutes then add fennel seeds, coriander seeds, cumin seeds, poppy seeds, cinnamon, red chili and fry for 3 minutes and finally add ginger if u want and allow it cool down.(fry those masala in a medium flame)
Next grind the masala finely without adding water and keep it aside.
Steps to cook mutton kulambu:
Switch on the stove, take a heavy bottom pan and add oil, when it is heated add mustard seeds, add onion and fry for a minute then add ginger garlic paste.
Next add green chili and curry leaves fry for a minute.
Now add washed mutton and fry till mutton pieces size get increased and colour changed.
Then add required salt and grinded red masala paste and mix well, fry for 5 minutes.
After that add water that fully covers the mutton pieces and close the lid.
Allow it to boil for ½ an hour. (Check the water when it is boiling donââ¬â¢t let them to dry)
Meanwhile we have to grind the white masala paste, take a mixer, in that add grated coconut ¼ cup , garlic 2 noââ¬â¢s, roasted gram 2 spoons, water few drops, make a fine paste and keep it aside.
After mutton pieces fully boiled, add white masala paste, coconut pieces, mixed well and boil till the raw smell disappear.
Check salt and spicy of mutton.(if you want more spicy means add mutton masala powder)
Now hot and spicy Kongunadu Mutton Kuzhambu is ready to serve.
Notes
Use fresh ingredients for good results.According to variety of red chili the taste will be changed.