Annapoorna Dindigul Mutton Kulambu Masala 200g

Deepavali afternoon, the crackers all burst, and mutton kuzhambu finally coming off the stove.

• What: Masala for Dindigul-style mutton kuzhambu
• Pack: 200 g
• Brand: Annapoorna
• Best for: Mutton kuzhambu with rice, idli or dosai

What it is

Dindigul, between Madurai and Tiruchirappalli, is best known for its biryani, and the town cooks mutton with the same appetite. A Dindigul-style mutton kuzhambu is a thick, spicy gravy with small onions and bone-in mutton, cooked slowly and eaten with rice.

This masala is the ready-ground base for it: fry onion and tomato, add the powder and let the mutton cook down in it. Expect a dark, spicy gravy that is just as good the next morning with idli. Choosing between Annapoorna mutton masalas? Dindigul Kulambu for a gravy with rice; Madurai Mutton Chukka for a dry fry; Hyderabadi Biryani Masala for layered biryani.

Tip: Brown the small onions properly before the masala goes in. Pale onions give a thin, flat kuzhambu.

Goes well with: Heera Ponni Boiled Rice, 777 Ginger Garlic Paste, Idhayam Gingelly (Sesame) Oil

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