Today's recipe is Mutton Kuzhambu. For now, enjoy this delicious kuzhambu. I made this kuzhambu on Wednesday, clicked the pictures, edited it and even, put an announcement in my FB page but it has taken me 2 days just to sit and finish the post. But I make it once in 2 weeks only, that is 2 times a month- once it will be mutton Biryani, next time it will be this kuzhambu
Mutton Sukka Varuval. Mutton Sukka Varuval / Chetinad Mutton Chukka, is a die for recipe. I remember having many mutton chukka recipes in different South Indian restaurants that are adored with so much oil and spices that at the end of it although the recipe was amazing you end up having a difficult time digesting the whole thing
And this time it is Mutton Kuzhambu / South Indian Style Mutton Curry and it is my Mom's recipe. This is how My mom makes Mutton Kuzhambu at home, simple Pressure cooker method with Mutton Masala Powder
Okay. Its not been a while since i shared a fish recipe in this blog. Here i am with another one. I made this just today and cant wait to share it with you because of the yumminess in it
Kongu Style Aatu Kari Kuzhambu / Mutton Curry - Kongunadu Special, our family favorite Mutton Curry which is flavored with fresh ground coconut and coriander powder masala
Chettinad Saiva Meen Kuzhambu / Vegetarian Fish Curry, a traditional and authentic Vegetarian Fish Curry prepared from ground cow peas masala paste, which is steamed and fried, and cooked in tamarind based curry to perfection
And this time it is Mutton Kuzhambu / South Indian Style Mutton Curry and it is my Mom's recipe. This is how My mom makes Mutton Kuzhambu at home, simple Pressure cooker method with Mutton Masala Powder
Chettinad Sura Meen Kuzhambu. Shark fish is great in taste and it's believed to be good for. breastfeeding mums as it increases milk supply for the new born
Kongu Style Palakkai Kuzhambu / Kathal Curry, today I'm sharing one of my favorite curry made from raw jackfruit / kathal which is coconut based and also vegan
METHOD. To Saute and Grind. Heat Oil in a pan, splutter Cloves and Cinnamon Stick in a low flame. Add Shallots to the above along with Curry leaves, Ginger and Garlic
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