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

Thoroughly rinse mutton pieces under water. Drain and set aside.

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.

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.

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.

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.

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.

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.

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.

This hot, spicy and flavoursome eeraichi aanam tastes best when served in combo with idly, idiyappam, kal dosa, rice and parotta.