Wednesday, October 29, 2008

Mutton Chopps Kuzhambu/ Lamb Chopps Curry


Mutton Chopps - 1 pound or 1/2 kg
Onion - 1(big) - chopped
Tomato - 1(big) - chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Grated coconut - 4 tsp
Poppy seeds - 1/4 tsp
Ani seed/Sombu - 1/2 tsp
Chutney dal/Pottukadalai - 1 tsp
Green chilli - 4 nos
Cloves - 4 nos
Cinnamon - 4 nos
Oil - 3 tsp
Salt - 1/2 tsp
Curry leaves - few
Coriander leaves - few


1. Dry roast, coconut, green chilli, poppy seeds, chutney dal, aniseed-1/4 tsp, 2 cloves, 2 cinnamon and grind it to a fine paste and keep it aside.
2. Heat oil in a pan, add 1/4 tsp of aniseed, 2 cloves and 2 cinnamon sticks and let it splutter.
3. Add onion, turmeric, salt and fry till onion turns golden brown.Add ginger garlic paste and fry for 2 mins.
4. Add tomato and fry till oil gets separated.
5. Add mutton chopps now and let it cook. You can cook this in a pressure cooker also so that the bones get cooked well.
6. When the chopps are cooked well, add the grinned coconut paste and let it boil for 10 mins. Do not add this before, because of chutney dal and poppy seeds, it'll become thick soon and it wont taste good. Add more salt if needed.


In my home, only for diwali my mom will prepare this. Very nice combination for idly and rice. If you have this with rice, chukka mutton fry will be the best side dish.


Sundara Shanmugam

can you please post the picture of this receipe