Dindigul Special Spicy Pepper Mutton

As we all know Dindigul is famous for Non-Veg Cuisine. One of my best friend is from Dindigul. She is well-versed in cooking Dindigul restaurant style dishes. Usually we both share recipes. This is one of the recipes I got from her while sharing Non-Veg dishes. I tried it and in the very first attempt itself it came out well. It was really good with utmost spiciness. My hubby liked this spicy pepper mutton very much. This spicy Pepper Mutton goes well with Paratha, White Rice and Pulao.

Ingredients:

1. Mutton - 250 gms
2. Big Onion - 1 large
3. Tomato - 1 medium size
4. Black Pepper powder - 1 tsp
5. Turmeric powder - 1tsp
6. Red Chilli Powder - 2 tsp
7. Coriander Powder - 1tsp
8. Garam Masala Powder - 1 tsp
9. Clove - 1 no
10. Cinnamon - 1/4 inch stick
11. Cardamom - 1 no
12. Ginger Garlic Paste - 1 tbsp
13. Curry leaves - 1 sprig
14. Coriander leaves for garnishing
15. Cooking Oil - 2 tbsp

For Grinding:

1. Whole Black Pepper - 2 tbsp
2. Jeera - 1 tsp
3. Fennel - 1 tsp
4. Poppy seeds - 1/2 tsp
5. Clove -1 no
6. Cardamom - 1 no

Cooking Method:

Wash the mutton pieces thoroughly and add turmeric and salt for a while. Again clean nicely and add in the pressure cooker along with turmeric, salt, ginger garlic paste, ground pepper powder and close the lid and cook for about 5 to 7 whistles depending upon your mutton.


Click the Image and zoom you will get clear enlarged stepwise pictures

In a frying pan add black pepper corns, jeera, fennel, clove and cardamom and fry in a medium flame until u smell a nice aroma. Grind these spices as a coarse powder. keep it aside.

• In a heavy bottomed pan add oil, cinnamon, ginger garlic paste and then add onions. fry till it turns golden brown. add tomato and curry leaves. saute till tomatoes are mushy.
• Now add Chilly powder, turmeric, coriander, garam masala powders and add the cooked mutton pieces along with the water in it. Close the lid slightly and let it cook with all the spice powders.
• Once the water has reduced add the already ground spice powder(pepper, poppy, cardamom, fennel, clove) to it and keep in medium flame. 
• Now the water has completely reduced and the mutton becomes dry. 
• Garnish with coriander leaves and serve hot.

Mutton Kuzhambu and Mutton Fry - Village Style

This is actually my grandma's recipe. She prepare it in village style. My Mom learnt from her and prepare the same. Now I have made a little modification for my convenience but no compromise in the Ingredients and the method. For everyone non-veg recipes are Sunday special. I usually prepare this recipe on Sundays for Idly and Dosa. This kuzhambu and the spicy mutton fry is an unbeatable taste and goes well with rice for Lunch. Whenever I prepare this Kuzhambu in home, I feel as If I were in Village..This smell goes to nearby houses also and they were asking me whether its a Sunday Special...When U prepare this Kuzhambu U too feel the real taste in it...Do not miss to try it out Friends...

Ingredients:

Mutton - 1/2 kg

For Kuzhambu:

Roast and Grind:

• Small Onion - 1 cup(20 nos approx)
• Tomato - 1 medium size (country tomato is preferable)
• Coconut Grated - 4 tbsp
• Ginger Garlic Paste - 2 tbsp
• Coriander seeds - 2 tbsp
• Jeera - 1 tbsp
• Black Pepper - 1 tbsp
• Fennel - 1 tbsp
• Cinnamon - 1/2 inch stick
• Cloves - 2 nos
• Cardamom - 1 
• Poppy seeds/kasakassa - 1 tsp
• Cooking rice - 1 tsp
• oil - 2 tsp
• Curry Leaves - 1 sprig

For Mutton Fry:

• Big Onion - 1 Big size
• Tomato - 1 small size
• Pepper Powder - 1tsp
• Garam masala - 1/2 tsp
• Cooking oil - 2 tbsp
• Coconut Oil - 2 tsp
• Curry Leaves - 1 sprig
• Coriander leaves for Garnishing
• Salt as per taste

For Tempering:

• Oil - 2 tsp
• Small onion - 4 nos (cutted horizontally)
• Curry leaves - 1 sprig
• Cinnamon - 1/4 inch
• Clove - 1
• Cardamom - 1 small size
• Coriander leaves for Garnishing

Method:

First roast the spices listed under To roast and Grind and keep it separately. Do not roast too much. It will get burnt and taste completely differs. When u smell a nice aroma of spices switch off the stove.

Click the Image and zoom you will get clear stepwise pictures

Cut the Onions so that it will be cooked quickly. Then roast onion, tomato, Ginger Garlic paste and coconut.

Grind all the roasted Ingredients. First grind the spices so that we get a powdered texture. Then grind the rest along with this mixture.

Take 2 to 4 tbsp of grounded masala as a thick paste and keep seperately. This masala is later used for frying. The rest of the masala is used for kuzhambu preparation. Pour that masala in a pressure Cooker add mutton pieces and salt. Stir well and close the lid. let it cook for about 7 to 8 whistles.

Once the pressure is left separate the mutton pieces from the kuzhambu leaving few pieces in the Kuzhambu and keep in a bowl. Take a pan add the ingredients listed under 'For Tempering' and add the cooked kuzhambu to it. Close the Pan. Let it Cook for about 5 minutes. After that Garnish with Coriander leaves.

Now Your tasty Mutton Kuzhambu is ready.

Take wide bottomed pan and add ingredients listed under fry one by one.

After the onion and tomatoes turned slightly brown add the masala which is kept separately. 

Saute it for 2 mins and now add the cooked mutton pieces which is kept in a bowl. Add Pepper Powder and Garam masala to it. Saute for about 10 mins in a medium flame approximately till the masala is nicely coated with the mutton pieces and becomes dry. After that Saute in high flame for about 2 mins. Finally add Coconut oil and Garnish with Coriander leaves to it. The colour and texture of the mutton pieces changed with a nice aroma. Now your mouth watering Mutton fry is ready.

Now the Village style Mutton Kuzhambu with the Mutton Fry is ready to have with Rice, Idly, Dosa and Chappathi. 

Notes:

• You can also add the coconut pieces cutted into small pieces while preparing mutton fry. It gives an extrodinary taste to the recipe.
• You have to use whole corainder and cumin seeds, so that the exact taste can be realized. Please avoid Coriander and cumin powders for this Kuzhambu.
• If you prefer the Kuzhambu in gravy consistency and no need of mutton fry, do not separate the mutton pieces from the Kuzhambu. Just season it and cook in pan until the raw smell leaves. Directly u can have it as Mutton gravy.
• Add more Oil to obtain great taste.
• You may use store bought masala powders for Mutton fry instead of using pepper and Garam masala powders.