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]

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ByKishorah Zaufer
Created on 20th Jul 2015
  • 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
  • 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] (52 likes)

  • 0 reviews
    Rate It!
  • By Kishorah Zaufer
    Created on 20th Jul 2015

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!

Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] is a delicious dish which is liked by the people of every age group. Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] by Kishorah Zaufer is a step by step process by which you can learn how to make Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] at your home. It is an easy recipe which is best to understand for the beginners. Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] is a dish which comes from Tamil Nadu cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] takes few minute for the preparation and 40 minute for cooking. The aroma of this Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] will be the best option for you. The flavor of Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] is unforgettable and you will enjoy each and every bite of this. Try this Aattu Erachi Anam/ Mutton Kuzhlambhu - Mutton cooked in Spicy Coconut Milk Gravy [Pressure Cooker Method] at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time40mins
  • Serves6People
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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