Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] | How to make Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]

By Kishorah Zaufer  |  20th Jul 2015  |  
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  • Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method], How to make Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]
Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]by Kishorah Zaufer
  • Prep Time

    0

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  • Cook Time

    40

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  • Serves

    6

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269

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About Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]

Since it's a custom to have breakfast before heading to mosque for the Eid prayers which happens usually by 8 am in the morning. A compulsory dish on the breakfast menu on Eid is Mutton kuzhambhu to accompany the hot and spongy Idly's and idiyappam at home! Here's the recipe for this aromatic curry!

The delicious and mouthwatering Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]. Kishorah Zaufer shared Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]. Try this delicious Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] recipe at home and surprise your family and friends. You can connect with the Kishorah Zaufer of Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] by commenting on the page. In case you have any questions around the ingredients or cooking process. The Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] with other users

Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]

Ingredients to make Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]

  • Mutton - 1 Kg
  • Onion – 3 Medium Thinly sliced
  • Green Chilli – 4 slit
  • Tomatoes – big 4 finely Chopped.
  • Pudina/Mint leaves - handful
  • Coriander leaves - handful
  • Ginger garlic paste – 2 tbsp
  • Garam masala powder – 2 tsp
  • Curd – 1 cup
  • Red chilli – 2 tsp
  • Kuzhambhu milagai thool/Curry Powder – 5 tbsp heaped
  • Potatoes – 2 medium diced
  • Rambai eelai/Pandan Leaf - 1 leaf
  • Salt – to taste
  • Oil – 50 ml
  • To Grind:
  • Coconut – 1/2
  • Roasted Khus Khus – 2 tsp

How to make Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method]

  1. Thoroughly rinse mutton pieces under water. Drain and set aside.
  2. Add mutton pieces to a bowl along with half of sliced onions, chopped pudina, coriander, ginger-garlic paste, half of curd and 5 tbsp. of kuzhumbu milagi thool. Combine all together and set aside for nearly 20-30 minutes.
  3. In the meantime, heat oil in a pressure cooker by adding rambai eelai/pandan leaf, garam masala powder, remaining sliced onions, pudina and coriander leaves. Saute until well combined.
  4. Now add ginger-garlic paste and fry until raw smell wafts. To this add red chili powder and finely chopped tomatoes. Stir and cook covered on medium flame until the mixture turns mushy and oil starts to leave the sides.
  5. To this add marinated mutton pieces and saute till mutton pieces start to release water. This may take nearly 10 minutes. Stir occasionally until meat absorbs the juices.
  6. Once the released water is reduced to 3/4 , then add in potatoes and season with salt. Add more water to cook. Once the steam starts to come out, put in the whistle. Leave this to cook for 25 minutes on medium heat.
  7. Grind and make smooth paste of ½ coconut and roasted khus khus by adding little water if required. Turn off the flame after 25 minutes and release the pressure and open the lid. Stir and season with salt if required.
  8. Add in above made coconut-khus khus paste and stir. Cook for 5-7 minutes on low flame. Turn off the flame and garnish with fresh coriander leaves.
  9. This hot, spicy and flavoursome eeraichi aanam tastes best when served in combo with idly, idiyappam, kal dosa, rice and parotta.

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