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Try this iconic Tirunelveli Mutton Kari Kuzhambu & Thenga Soru Recipe
Mutton Kari Kuzhambu Recipe
Ingredients :
Mutton - 1 kg
Groundnut Oil - ⅓ Cup
Mutton Fat (optional) - 50 grams
Cinnamon - 3 inches
Clove - 8 nos
Bay Leaves - 2 nos
Onion (chopped) - 4 nos
Ginger Garlic Paste - 3 tbsp
Coriander Leaves - ¼ Cup + 2 tbsp
Tomato (chopped) - 3 nos
Turmeric Powder - ¼ tsp
Coriander Powder - 2 tbsp
Red Chilli Powder - 2 tsp
Cumin Powder - 1 tbsp
Fennel Powder - 1 tsp
Black Pepper Powder - 1 ½ tsp
Rock Salt - 1 tbsp
Water - 1 Cup

To Grind -
Grated Coconut - ½ Cup
Roasted Peanut - 2 tbsp

Instructions:
1. Heat oil in a pot along with the mutton fat on low heat.
2. Add the whole spices (clove, bay leaves, cinnamon) and onion.
3. Saute until it starts to turn golden brown.
4. Add the ginger garlic paste and coriander leaves. Saute for 2 minutes.
5. Add the tomato and rock salt. Cook for 3-4 minutes until the tomato starts to soften.
6. Add the turmeric powder, coriander powder, cumin powder, red chilli powder, fennel powder and black pepper powder. Saute for 2 minutes.
7. Add the mutton and saute for 3-4 minutes on high heat.
8. Grind together the coconut and roasted peanuts. Add this to the mutton.
9.Transfer this to a pressure cooker. Add water, cover and pressure cook for 1 whistle on high heat.
10. Then reduce the heat and cook it for 25 minutes on low heat.
11. Open the lid. If needed, heat it to thicken the gravy even further. Mix in coriander leaves and serve.

Thenga Soru Recipe
Ingredients :

Basmati Rice (soaked for 30 mins) - 2 Cups (400 grams)
Ghee - ¼ Cup
Cinnamon - 2 inches
Cloves - 5 nos
Bay Leaves - 2 nos
Star Anise - 1 no
Onion (sliced) - 2 nos
Green Chilli (slit) - 4 nos
Ginger Garlic Paste - 1 tsp
Tomato - 1 no
Water - 2 Cups
Coconut Milk - 1 ½ Cups
Rock Salt - 2 tsp

Instructions:
1. Soak the Basmati rice for at least 20-30 minutes.
2. Heat ghee in a pressure cooker and add all the whole spices.
3. Add the onion and green chilli, and saute until it turns translucent.
4. Add the ginger garlic paste and saute for 2 minutes.
5. Add the tomato and saute until the tomato starts to soften, around 3-4 minutes.
6. Add the water, coconut milk and salt. Mix it well.
7. Add the soaked rice, cover and pressure cook on high flame for 2 whistles.
8. Once the pressure settles, open the cooker and fluff up the rice gently, and serve.

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