### TranslatedIngredients: 400 grams Mutton,2 Tomatoes - finely chopped,3 tablespoon Sambar Powder,1/2 tablespoon Garam masala powder,1 Bay leaf (tej patta),Coriander (Dhania) Leaves - a small bunch,3 cups Water,Salt - to taste,3 tablespoon Sunflower Oil,1 inch Ginger,2 cloves Garlic,9 Shallots,1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,1 Star anise,1 teaspoon Fennel seeds (Saunf),1 teaspoon Poppy seeds,1 Mace (Javitri),1 Stone flower,1 cup Fresh coconut - grated,1 teaspoon Mustard seeds,2 Shallots - chopped,2 sprig Curry leaves -,2 sprig Curry leaves - ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Attirachi Kuzhambu recipe, firstly grind all the ingredients - ginger, garlic, shallots, cinnamon stick, cardamom, star anise, fennel seeds, khus khus, mace, stone flower in a mixer jar without adding water. Heat about 2 tablespoons oil in a pressure cooker, add bayleaf, grounded masala and saute it until the raw smell goes.Once the raw smell goes, add mutton, saute it in the masala 2 minutes and then add tomatoes, sambar powder and garam masala. When masalas getting blended, add water and salt. Cover and cook till 1 whistle and turn the flame medium for about 20 minutes. Switch off the cooker and wait until the pressure releases. Grind the coconut with water nicely. Open the cooker and add coconut paste. Let it boil for about 2 minutes. After 2 minutes switch off and add the coriander leaves. The next step is to temper the curry. Heat a kadai and add 1 teaspoon oil. After 10 seconds, add mustard seeds and when it splutter, add the chopped shallots. When it turns soft, add curry leaves then add it to the gravy. Give it a stir and serve hot.Serve Attirachi Kuzhambu along with Phulka, Chicken Biryani and Burani Raita for your weekend meal.