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Aatukkari Kuzhambu with Steamed Rice Recipe

Aatukkari Kuzhambu with Steamed Rice
How to make Aatukkari Kuzhambu with Steamed Rice

South Indian lamb curry with creamy coconut milk, tamarind and curry leaf tempering.

  • Total Cook Time1 hr 10 mins
  • Prep Time 10 mins
  • Cook Time1 hr
  • Recipe Servings4
  • Medium

Ingredients of Aatukkari Kuzhambu with Steamed Rice

  • 500 Gram Lamb curry (cut)
  • 200 gram Coconut milk powder
  • 2 packet Bhuna masala
  • 1 tbsp Coconut oil
  • 1 tsp Black mustard seeds
  • Few Dry red chillies
  • 1 tsp Urad dal
  • 1 tbsp Curry leaves
  • 1 tsp Garam masala powder
  • 1 tsp Black pepper powder
  • to taste Salt
  • 1/2 tsp Star anise
  • 1/2 tsp Cinnamon
  • 1 Fresh coconut, grated
  • 1 tbsp Tamarind paste (or tamarind soaked in water)
  • 1 tsp Jaggery (gud)
  • Few sprigs Fresh coriander

How to Make Aatukkari Kuzhambu with Steamed Rice

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Clean lamb. Keep it dry.
Place lamb in pressure cooker along with coconut milk, one packet bhuna masala and cook till lamb is tender. Keep aside.
Heat coconut oil in a pan.
Add black mustard seed, red chilli, ural dal and curry leaf.
Also add garam masala powder, black pepper powder, salt and whole spices like star anise and cinnamon, and sauté.
Add grated coconut, sauté well.
Add bhuna masala. Sauté well till it leaves the side of the pan.
Add tamarind paste and jaggery. Mix well.
Add coconut milk and simmer till it blends. Do not over boil.
Add chopped coriander leaves.
Now add cooked lamb in the coconut curry and simmer for a few minutes.
Serve hot. Garnish with fried coconut chips, dry red chilli and coriander sprigs.

Key Ingredients: Lamb curry (cut), Coconut milk powder, Bhuna masala, Coconut oil, Black mustard seeds, Dry red chillies, Urad dal, Curry leaves, Garam masala powder, Black pepper powder, Salt, Star anise, Cinnamon, Fresh coconut, Tamarind paste (or tamarind soaked in water), Jaggery (gud), Fresh coriander

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