MUTTON THANNI KULAMBU

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Mutton thanni kulambu is a popular South Indian style mutton curry known for its soupy consistency and deep flavour. “Thanni” means water in Tamil, which refers to the dish’s watery, broth-like base as opposed to a thick, heavy gravy. It is a versatile dish, commonly served as a accompaniment to rice, idly, dosa, uthappam or even flaky parottas.

Mutton thanni kulambu is a traditional curry that was originated in the Kongunadu region of Tamil Nadu, India, specifically popular in the areas like Erode and Salem. It is made by cooking mutton (goat meat) with freshly blended spices along with coconut. Mutton bones are mostly preferred for this recipe.

ABOUT THE RECIPE:

This recipe is a modified version of the original recipe. This is an instant recipe made with readymade spice powders. This method doesn’t involve any roasting and blending of the spices. I usually prefer this method during busy days.

Also, I haven’t used coconut in this recipe, which makes it a great postpartum recipe. In our tradition, we don’t usually add coconut in the diet for new moms, especially during the first 3 months of breastfeeding.

INGREDIENTS FOR MUTTON THANNI KULAMBU:

• MUTTON BONES – 250 GMS
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.
• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
• GREEN CHILLIES – 3 NOS.
• CHILLY POWDER – 1 TBSP
• GARAM MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TBSP
• ROASTED CHANNA DHAL – 1/4 CUP
• SALT – AS REQUIRED
• OIL – 3 TBSP
• CURRY LEAVES – FOR GARNISHING
• CORIANDER LEAVES – FOR GARNISHING

HOW TO MAKE MUTTON THANNI KULAMBU:

• Clean and wash the mutton pieces and keep it aside.

• Heat a pressure cooker, and add 3 tbsp of oil to it.

• Once the oil is heated, add the sliced onions and salt to it. Saute it until it turns light golden brown in color.

• Once it turns light golden brown in color, add the green chillies to it.

• Saute it for 10 seconds and add the ginger garlic paste to it.

• Saute it until the oil start to separate. It takes around 30 to 40 seconds on medium-high flame.

• Once the oil start to separate, turn the flame to medium-low, and add the chilly powder and garam masala to it.

• Mix it well and add the sliced tomatoes to it.

• Mix them really well, and cook it until the tomatoes turn soft and mushy. It takes around 1.5 minutes on medium-low flame.

• Once the tomatoes turn soft and mushy, add 750 ml of water to it along with the cleaned and washed mutton.

• Mix them well. Cover the pressure cooker, turn the flame to medium-high and cook it for 10 whistles.

• Meanwhile, add the roasted channa dhal to a blender and blend it to a fine powder.

• Add the blended powder to a mixing bowl along with 1/2 cup of water. Mix it without any lumps.

• After 10 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Add the blended channa dhal mixture to the pressure cooker and mix it well.

• Turn on the flame and cook the mutton kulambu until it comes to boil.

• Once it starts to boil, garnish it with curry leaves and coriander leaves and turn off the flame.

YUMMY AND DELICIOUS MUTTON THANNI KULAMBU IS READY.

SERVE IT WITH RICE, IDLY, DOSA, UTHAPPAM OR PAROTTA.

I HAD MUTTON THANNI KULAMBU WITH HOT SPONGY IDLY.

VARIATIONS:

• Mutton bones along with fat is generally preferred for this recipe. But, this recipe can also be made with boneless mutton pieces.
• Adding green chillies is optional. It can be avoided to reduce the spice level of the recipe.
• The amount of chilly powder added can be adjusted according to our preference.

PRO TIPS:

• Roasted channa dhal should be blended to a fine powder. Or, it can be sieved before adding to the recipe.
• Mix the roasted channa dhal powder with water and then add it to the recipe. Adding the powder directly will form lumps and might make it really hard to mix.
• After adding the dhal powder, do not let it boil for a long time. This recipe should have a watery consistency. Boiling it for a long time might make it thick.