THANJAVUR MUTTON MUNDHIRI VARUVAL

      Thanjavur, a historical place in Tamil Nadu upholds the tradition and culture flaunting the rich art & architecture.  The telltale marks of the kingdoms it was ruled by still lingers around proclaiming the success and epiphany of the rulers.  Along with Art, Architecture, Literature, Music and Drama is long forgotten the fame and speciality of Thanjavur Cuisine.
      Thanjavur Cuisine has a high influence of Maratha Royal Kitchen, even there is a special mention that what we believe to be a South Indian Dish SAMBAR was first cooked by the Maratha Royal Kitchen of Thanjavur.  There comes a long list of Vegetarian and Non-Vegetarian dishes unique to Thanjavur Cuisine.  Though a temple city which upholds the tradition of age-old dishes ubiquitous to temple kitchens colloquially called 'MADAPALLI', Non-vegetarian dishes also takes a special place in Tanjavur Cuisine.
      This Mutton recipe 'THANJAVUR MUTTON MUNDHIRI VARUVAL'  is a special recipe from Chef Damodar which I jotted down from a TV Show.  Well-cooked Mutton Pieces and roasted Cashew nuts in a rich Curry base tastes heavenly and has a wonderful note of Fennel & Cumin Seeds in it.  Thanjavur Mutton Mundhiri Varuval goes hand in hand with both Roti & Rice.  Can also serve it along with Idli, Dosa, Uthappam, Idiyappam, Appam or Puttu.  This curry has a distinct flavour and well balanced taste notes. Freshly roasted and ground spices give a wonderful aroma to the Curry on the whole.


Cuisine - South Indian(Thanjavur, Tamil Nadu)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3-4
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 30-45 Minutes

HOW TO COOK THANJAVUR MUTTON MUNDHIRI VARUVAL

 

INGREDIENTS :

Mutton - 1/2 Kg
Cashew Nuts - 100 Gms
Onion - 3 Nos.
Tomato - 3 Nos.
Ginger-Garlic Paste - 2 Tspn
Green Chillies - 3-4 Nos.
Garlic - 2-3 Cloves
Turmeric Powder - 1 Tspn
Red Chilli Powder - 2 Tspn
Coriander Powder - 3 Tspn
Pepper Corns - 10-12 Nos.
Curd/Yoghurt -1/4 Cup
Tamarind - the size of a Lemon
Oil - 3-4 Tbpsn
Salt - To Taste
Curry Leaves - a Sprig

Spices :

Cinnamon 1" Stick - 2 Nos.
Cloves - 6-7 Nos.
Fennel Seeds - 1 Tspn

To Dry Roast and Powder :

Fennel Seeds - 1/4 Tspn
Cumin Seeds - 1/4 Tspn

To Temper:

Oil - 1 Tspn
Fennel Seeds - 1/2 Tspn
Curry Leaves - a Sprig

To Garnish :

Coriander Leaves - Few

METHOD :

• Dry Roast Fennel Seeds and Cumin Seeds on a very low flame until they splutter and turn fragrant.
• Grind the dry roasted fennel and cumin seeds into a fine powder and keep it aside.
• Grind the Peppercorn into a fine powder and keep it aside.
• Soak Tamarind in Warm Water and keep it aside.
• Heat Oil in a wide pan, splutter the ingredients mentioned under 'Spices' on a very low flame.
• Add Curry Leaves to the above and give a quick stir.
• Add Cashew Nuts to the above and roast it until it turns into light golden brown in colour.
• Immediately, add finely chopped Onions, Green Chillies & Garlic.
• Saute the above ingredients until Onions turn translucent.
• Add Ginger-Garlic Paste to the above and saute until the raw flavour goes.
• Add finely chopped Tomatoes and cook until tomatoes turn soft.
• Add Mutton pieces to the above and saute until the colour changes.
• Pour in the Curd/Yoghurt along with a dash of Salt and mix well.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder to the above and mix well.
• Cook this on a low flame until the raw flavour goes and oil separates from the mix.
• Add enough water and cook the Mutton in a pressure cooker or on a stove top.
• Cook until the Mutton Pieces turn soft.
• Pour in the Tamarind Extract and cook on a low flame until you get the desired consistency.
• Heat oil in a separate pan, splutter the Fennel Seeds and Curry Leaves in it.
• Pour the tempering into the Thanjavur Mutton Mundhiri Varuval and give a quick stir.
• Finally, sprinkle dry roasted and powdered Fennes & Cumin Seeds and freshly ground Peppercorns.
• Garnish with finely chopped Coriander Leaves.
• Serve Thanjavur Mutton Mundhiri Varuval with your choice of Rice/Rice dishes.
• Thanjavur Mutton Mundhiri Varuval can also be served along with Idli, Dosa, Uthappan, Appam, Idiyappam etc.,
• Thanjavur Mutton Mundhiri Varuval tastes great with both Roti & Rice.

NOTES :

• Cook Mutton pieces accordingly.  Can cook in a Pressure cooker or on a stove top.
• If the Tomatoes are sour enough, adjust the amount of tamarind to suit your taste preference.
• Adjust the amount of spices to suit your spice level.
• Care should be taken while dry roasting Cumin Seeds and Fennel Seeds.  Roast the spices on a very low flame until they splutter and turn fragrant. Then grind the spices into a fine powder.
• Sprinkle the roasted spices and powdered Peppercorns, at the final stage.
• This will give a wonderful aroma to Thanjavur Mutton Mundhiri Varuval.