Authentic Tamil Nadu Chettinad Peralurundai Kuzhambu with Warm Steamed Ponni Rice
Experience the bold and spicy flavors of Chettinad cuisine with these savory minced mutton balls simmered in a rich, aromatic gravy. Paired with fluffy steamed Ponni rice, it is a comforting and soul-satisfying meal.
70min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Grind roasted chana dal, fennel seeds, cinnamon, cloves, cardamoms, and red chilies into a fine powder for the kofta spice blend.
2
Mix half of the spice powder, minced mutton, a handful of chopped onions, and salt together.
3
Shape the mutton mixture into small, firm balls and set aside.
4
Grind the grated coconut with cumin seeds and a little water to form a smooth paste.
5
Heat sesame oil in a heavy-bottomed pan and sauté remaining onions until golden brown.
6
Add ginger-garlic paste and sauté until the raw smell disappears.
7
Add chopped tomatoes and cook until they turn soft and mushy.
8
Stir in the remaining spice powder and turmeric powder, cooking for a couple of minutes.
9
Pour in water to create a gravy consistency and bring it to a rolling boil.
10
Gently drop the prepared mutton balls into the boiling gravy without stirring immediately.
11
Cover and simmer on medium heat for 20 minutes until the mutton balls are fully cooked.
12
Stir in the ground coconut paste and simmer for another 5 minutes to thicken the kuzhambu.
13
Garnish with fresh coriander leaves and serve piping hot with steamed Ponni rice.
Ingredients
500g minced mutton
1 cup grated coconut
2 tbsp roasted chana dal
6 dried red chilies
1 tbsp fennel seeds
1 tsp cumin seeds
1 inch cinnamon stick
3 cloves
2 green cardamoms
2 chopped onions
2 chopped tomatoes
2 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tbsp sesame oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.