Kari Puli Kozhambu (Mutton tamarind curry)

One of the family

recipes passed to me
by my sister in law.
I’ve posted a similar
recipe using tamarind
and mutton together
(here) and most of
you said that you
haven’t heard about a
recipe using mutton in
a tamarind curry, yet
very similar like
Mutton Dalcha,
Mutton Bafat...
Parts of the mutton
like rib chops, loin and
shoulder or neck meat
are ideal for this curry,
instead of the leg part
of the mutton, which
we prefer usually for
Briyani or Kurma or for any other mutton dishes. Because, unlike for other classical curries, this curry
tastes better with bony parts…... Any vegetables like Drumsticks, ladyfingers, Eggplants or raw Mangoes
go well with this sauce.
Ingredients:
3 big onions
1 full garlic and equal amount of ginger pasted
A handful of tamarind (enough to get a cup of thick tamarind extract)
1 ½ cups of coconut milk
4tbsp curry powder
3 tbsp vadavam
2 sprigs curry leaves
½ tsp turmeric powder
Salt
Any Vegetables (Eggplants/ Drumsticks/ Ladyfingers)
5 tbsp oil
Method:
Clean and chop the mutton pieces.
Extract the tamarind juice, dissolve the curry powder, salt and turmeric in it and keep aside.
Make a coarse paste of the onions and the ginger- garlic separately.
Heat oil in a pressure cooker, splutter the vadavam and the curry leaves. Fry the onions until slightly
brown, followed by the ginger garlic paste until oil separates. Add the mutton pieces and stir until well
coated.
Add the tamarind juice and a cup of the coconut milk. Stir, taste and correct the salt and hotness of the
curry and pressure cook until 3 whistles. Remove off the fire and let it cool down. Open and pour the
remaining coconut milk and add the veggies if any, let it boil for 10 more minutes. Remove off the flame
and serve with Rice / Rotis.