Serving: 4 |Type: Non-Veg Kuzhambu
Ingredient:
| Mutton(cut) | -400 grams or appx. 1 lb |
| Murungakkai(cut) | -2 |
| Onion(chopped) | -1cup |
| Garlic(chopped) | -10 |
| Tomato(chopped) | -1cup |
| Chili Powder | -2tsp |
| Dhaniya Powder | -3tsp |
| Turmeric | -¼tsp |
| Salt | -to taste |
| Oil | -2tbsp |
| Sombu | -1tsp |
| Cumin | -1tsp |
| Fenugreek | -¼tsp |
| Curry Leaves | -few |
Method:
- Take a pressure cooker heat with oil add seasoning and fry without burning.
- Add onion and garlic and sauté for 1 or 2 minutes.
- Then add tomato, turmeric and salt, sauté until tomato get mashed.
- Now add mutton sauté for 5 minutes.
- Then add chili Dhaniya powder mix well.
- Then add water and close the pressure cooker and place the stove on medium high heat.
- Allow about 5-6 whistles, then turn off the stove.
- After the pressure cooker cools a bit, add the drumsticks.
- Close the pressure cooker again and allow one whistle to come.
- Then turn off the stove, let the cooker cool.
- Check the taste for spiciness and salt and adjust it to your preference.
- Then boil the Kuzhambum for 5 minute with the pressure cooker open, until you get your preferred consistency.
- Serve with white rice, dosai, idly or chappati.
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