I always knew ‘Mutton Sambar’ would be the first blog I would ever write. Because this is one simple. pleasant and foolproof recipe I can swear on. A traditional dish of our native. Everyone loves it. They make it at home, at get-togethers, and even at marriage functions. I make it to all my guests and It has never failed to delight them. Being a special dish of my native, I’m so happy to introduce this to the world.
For me Mutton sambar means Sunday. My mom used to make it every Sunday and a Sunday can never be a ‘Sunday’ without this. My mom being a working woman, Sundays were worth waiting for, thanks to this curry. I used to have a ‘Mini meals’ with this curry between lunch and dinner around 5 p.m., that’s when the Sunday movie starts in Doordarshan. So for me, the Sunday movie and the flavor of Mutton Sambar could never be seperated.
After my marriage, I made this to my in-laws. Now, this is their favorite too. One reason why it never fails to please people is, its pleasant flavor. Unlike other Non vegetarian dishes. here the spices are blended so mild, it takes very less oil. So, it’s light for your stomach.
Oh.. I almost forgot to tell you, who named this curry ‘Mutton sambar’? The real name of this curry is ‘Elumbu Kuzhambu’ (Bone curry), as we use mutton pieces with bones here. When we were in Bahrain, I made this curry once to our friends there when they visited our home. One of them, on tasting this, said, “Wow, What’s this? a Mutton sambar? Dellllicious”. Needless to say, they had a scrumptious lunch. Ever since, I’m telling my curious guests, “Its Mutton sambar”.
The preparation is pretty simple. Just like that of Sambar. This curry goes well with Rice, Idly, Dosa, Aappam, Idiyappam, Parathas.. just with anything under the sun. Lets see how we make this yummy sambar.
Prep Time: 20 mins
Cooking Time : 20 mins
Serves : 4
Mutton – 1/2 kg (with bones)
Toor dhall – 1/4 cup
Shallots (Small onion) – 10 Nos
Green chilly – 3 (medium)
Tomato – 1 (big)
GInger garlic paste – 2 teaspoons
Garam masala – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Chilly powder – 1 1/2 teaspoons
Coriander powder – 2 teaspoons
Coconut – 1/2 cup
1. Clean the mutton pieces and put them in a cooker. Add the Toor dhall. Add 5 shallots, green chillis, Tomatoes and 1 teaspoon of Ginger garlic paste. Add salt required for the mutton. Add enough water and the close the lid. Allow it for 4 to 5 whistles.
2. Grind the coconut coarsely
3. After the cooker settles, open it. Add the ground coconut. turmeric, chilly and coriander powders. Add plenty of water. Let it boil, then reduce the flame and keep it for 10 mins.
4. Now, for seasoning, cut the remaining shallots into small pieces. Add 2 tablespoons of oil in a kadai. Add the cut onions and the curry leaves. When they are almost fried crispy, add the remaining ginger garlic paste and the Garam masala powder.
5. Add this seasoning to the curry and mix well. Now the yummy, mouth watering ‘Mutton sambar’ is ready to be served. Enjoy it with any Rice or Bread of your choice.
- The coconut should be ground coarsely. That way, it gives the traditional flavor.
- The garam masala should be added to the seasoning. If you add directly to the curry, it will give you a flavor like Kurma.
- Take the seasoning off the stove immediately after you add the ginger garlic paste and the garam masala. They get burnt easily. If so, it can spoil the flavor of the curry.