With Ramzan coming in a couple of days, I thought it would be appropriate to post this Tamil Muslim Mutton Kuruma. When it comes to non-vegetarian cooking, especially mutton, the best dishes can usually be found in Tamil Muslim cooking. They have their unique flavour, and Tamil Muslim cooks are hired to prepare meat dishes even for non-Muslim celebrations. I had previously posted my modified versions of a few of Fathima Shajahan’s recipes. This dish is also from her A-1 Muslim Samayal book. I have taken the liberty of modifying certain steps to make cooking easier. This is a flavourful dish which looks as rich as it tastes and is a wonderful complement to my Birinji Rice.
Generally, South Indian dhal curry is always associated with Sambar, but in Thirunelveli (a southern district of Tamil Nadu) dhal curry or kuzhambu is made using ground coconut and fresh green spices like green chillies. There are several variations of this kuzhambu, but I am presenting the paruppu kuzhambu which has been made in my family for generations. We use red gram dhal, green chillies and coriander leaves, and select South Indian vegetables. It is always tempered with fenugreek seeds along with mustard seeds. We also use unripe mango to give sourness or tamarind extract when mango is not available. I have added fenugreek powder also to enhance the flavour.
Sambar is a dhal and vegetable curry with gravy and its own specific spice mix. It is a staple in Tamil Nadu, Andhra Pradesh and Karnataka, each state having its own variation of the spice mix. For instance, in Karnataka a small amount of jaggery (molasses) is added, and in Andhra Pradesh the sambar explodes with chillies. Tamil Nadu has a variety of sambars; this is my mother’s recipe to which I have added roasted coconut to enhance the flavour.