Rabbit Kuzhambu

Cut the cleaned rabbit into medium pieces and wash them well. Wash the tomatoes, curry leaves and coriander leaves. Peel and slice the shallots, then chop the tomatoes and coriander leaves.

Place the rabbit in a bowl. Add turmeric powder and salt, then mix until all the pieces are coated.

RabbitTurmeric PowderSalt

Heat oil in a pressure cooker on medium flame for 2 minutes until hot. Add cinnamon, cloves, fennel seeds and curry leaves, then fry for 1 minute until the seeds splutter. Add the shallots and fry for 5 to 6 minutes until lightly golden.

OilCinnamonClovesFennel SeedsCurry leavesSmall Onion (Shallots)

Add ginger garlic paste and cook on medium flame for 2 minutes until the raw smell goes. Add the tomatoes and cook for 5 minutes until soft and pulpy.

Ginger Garlic PasteTomato

Add Cookd Chettinad Masala, coriander powder and red chilli powder. Fry on low flame for 1 minute until the raw smell of the powders goes, stirring so they do not burn.

Cookd Chettinad MasalaCoriander PowderRed Chilli Powder

Add the rabbit, water and salt. Mix well, close the cooker and pressure cook on medium flame for 3 whistles, about 10 minutes. Let the pressure release naturally for 10 minutes or until the pin drops. Open the cooker and check that the meat is opaque, is no longer pink near the bone and separates easily from the bone. If needed, pressure cook for 1 more whistle and check again.

WaterSalt

Simmer the kuzhambu without the lid on medium flame for 5 to 7 minutes until the gravy is pourable. Add the coriander leaves and switch off the flame.

Coriander Leaves