Authentic Tamil Nadu Kottai Mutton Chops Kuzhambu with Warm Steamed Ponni Rice
Indulge in a robust and fiery South Indian delicacy featuring tender mutton chops simmered in a freshly ground coconut and spice gravy. This hearty curry offers a deeply aromatic experience that pairs wonderfully with hot steamed rice.
70min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the grated coconut, fennel seeds, cinnamon, cloves, and cardamom until golden brown, then grind them into a smooth paste.
2
Heat sesame oil in a pressure cooker and splutter the mustard seeds and curry leaves.
3
Add the chopped onions and sauté until translucent, followed by the ginger garlic paste until the raw aroma vanishes.
4
Add the chopped tomatoes and cook until they turn soft and mushy.
5
Mix in the turmeric powder, coriander powder, and red chili powder, stirring well for a minute.
6
Add the mutton chops and sauté for 5 minutes on medium heat until they brown slightly.
7
Pour in the freshly ground coconut paste and enough water for the gravy, adding salt to taste.
8
Cover the pressure cooker and cook for 5 to 6 whistles or until the mutton is tender.
9
Release the pressure naturally, simmer the gravy for another 5 minutes to thicken, and garnish with fresh cilantro.
10
Serve hot alongside freshly steamed Ponni rice.
Ingredients
500g mutton chops, cleaned and washed
2 onions, finely chopped
2 tomatoes, chopped
2 tbsp sesame oil
1 tsp mustard seeds
1 sprig curry leaves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
2 tbsp coriander powder
1.5 tbsp red chili powder
Salt to taste
1/2 cup grated coconut
1 tbsp fennel seeds
1 small cinnamon stick
2 cloves
2 green cardamom pods
*This AI-generated recipe may contain inaccuracies.