mutton kulambu in tamil style, mutton kuzhambu
A south indian style of making mutton curry or mutton gravy commonly known as mutton kulambu.
Ingredients
To dry roast the masala and to make their paste:
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper corns/kali mirch
- 8-10 dried red chillies
- 2 small cinnamon sticks
- 2 cloves
- 1 tablespoon desiccated coconut pieces/fresh coconut pieces
- 1 onion (finely sliced)
- 1 tablespoon oil to roast the onions
To cook the curry:
- 250 gms mutton (cleaned and washed well)
- 2 tablespoon oil
- 1 onion (finely chopped)
- 3 slit green chillies
- 4-5 curry leaves
- 1 teaspoon ginger garlic paste
- 2 tomatoes (finely chopped)
- salt - to taste
- ¼ teaspoon turmeric powder
- 2 cups water
- 1 tablespoon freshly chopped coriander leaves
- a pinch of garam masala
Instructions
Making of mutton kuzhambu masala paste:
- Take a pan and heat it.
- add coriander seeds, cumin seeds, black pepper corns, dried red chillies, dry roast them for few seconds.
- Add ciinnamon sticks, cloves and saute for few more seconds.
- Take them out on a plate, allow them to cool down.
- Add coconut pieces into the pan and dry roast them until they turn slight brown in color.
- Transfer them on a plate after roasting.
- Add sliced onions in the pan, add a tablespoon of oil, mix and roast the onions until they turn slight golden color.
- Transfer them onto a plate and allow all the roasted ingredients to cool down well.
- Take a blending jar, add all the roasted ingredients into the jar.
- Give a blend.
- Add some water and make them into a fine paste, set the paste aside for later use.
Cooking of the mutton curry:
- Take a pressure cooker, add 2 tablespoon oil and heat it.
- Add the chopped onions and saute/mix.
- Add 3 green chillies, curry leaves, saute until the onions turn soft.
- Add ginger garlic paste, saute for few minutes to get rid of the raw smell.
- Add mutton pieces into the cooker, roast the mutton until the color of the mutton changes.
- Add chopped tomatoes, add salt to taste, turmeric powder, mix and cook until the tomatoes turn soft.
- Add the blended masala paste from the jar, also add water into the jar and add the left over paste into the cooker.
- Give a mix.
- Cook the masala until oil leaves the sides.
- Add about 2 cups of water, stir.
- Check for salt consistency and add more if required, add freshly chopped coriander leaves, mix well.
- Secure the pressure cooker lid.
- Give whistles to cook the mutton, one whistle on high flame and two on low flame or until mutton tenderizes.
- Switch off the flame and reduce the steam naturally.
- Open the lid, add a pinch of garam masala and stir.
- Cook for 2-3 minutes on low flame.
- Switch off the flame, mix and serve hot.
- Serve hot with rice or roti.
Video
Notes
- Here, I have pressure cooked the mutton to make it tender and it can also be slow cooked by covering with the lid and not by pressure cooking method.
- Dried chillies can be increased or decreased in quantity as per the spicy flavor preferred.
- Fresh coconut gives even more a fresh flavor and aroma to the gravy but desiccated coconut too can be used an alternative as I have done here.
- Check out the video which I have shared to make this recipe.
- If more tangy taste is preferred then it is better to increase one more tomato and balance the masala flavors.
Nutrition
Nutrition Facts
mutton kulambu in tamil style, mutton kuzhambu
Amount Per Serving
Calories 137
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 18mg1%
Potassium 340mg10%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 2g4%
Vitamin A 744IU15%
Vitamin C 44mg53%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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