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Sunday, 5 August 2012

Kozhuppu Kuzhambu
This is a very popular kuzhambu( gravy) in Chettinad, very delicious to eat with hot steamed rice. In this recipe we dont use mutton( lamb) flesh or bone parts, while buying request the butcher for only mutton fat. This curry gets thickened very soon becoz of the fat content, every time this curry has to be heated before serving. Now days thie fat curry is diminishing from Chettinad homes becoz of the health factors but the taste is 100% worth eating once in lifetime.

Mutton fat- 250 gms
Onion small chopped- 1 no
Tomato medium chopped- 1 no
Garlic cloves chopped- 4 nos
Turmeric powder- 1/4 tsp
Black pepper corns coarsely ground- 1 tbsp
Red chilli powder- 1 tsp 
Coriander powder/ Dhania thool- 1 1/2 tbsp
Cumin powder- 1/2 tbsp
Water required
Salt to taste
Oil- 2 tbsp
Curry leaves few
Mutton Fat Curry
Heat oil in a pan when hot add chopped onions, curry leaves, garlic and mutton fat. Fry for few mins until fat slightly cooks. Now add chopped tomatoe, turmeric powder, pepper powder, red chilli powder, coriander powder, cumin powder and required salt. Fry for few seconds and add required water. Cover pan and simmer curry for 20 minutes or until oil floats on top. 


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