Mutton Kulambu | (DELICIOUS !) Mutton Curry Recipe for Rice, Dosa, Idly!
Mutton Kulambu | Mutton Curry Recipe with Coconut | How to make mutton gravy in just 30 minutes
Mutton kulambu is a very famous dish in Tamilnadu, esp in Madurai.
This mutton kulambu/gravy is prepared using homemade kulambu podi/masala, which adds extra flavour to the gravy.
It is very easy to prepare this gravy because it doesn’t need many ingredients.
All you need is only one kuzhambu masala powder to prepare this dish.
What is Mutton Kulambu?
Mutton Kuzhambu is a gravy/curry prepared using mutton(goat meat) and homemade spice powder (we will see more about this below).
It is a very good combination for rice, roti, dosa, idly and rice varieties like mutton
I usually prepare this dish on weekends for idly/idli, dosa or rice, and sometimes for chapathi and
You may thicken the consistency of the gravy as per your requirement.
I prefer a slightly thicker consistency for chapathi and
You can increase the coconut quantity if you feel it is spicy.
Video Recipe: How to make Mutton Kolambu
New to Indian Cooking?
If you are a beginner or someone who is not sure on how to get started in Indian Cooking, please click on the below links for STEP By STEP GUIDE.
1. Essential Indian Cooking Tools – A Complete Guide for setting up basic Indian Equipment for cooking.
2. Essential Indian Spices – A Comprehensive Guide explaining the basics of Indian Spices which are Important for cooking Indian Foods.
The Mutton Bone Marrow:
Another great thing about mutton dish is the tasty and yummy bone marrow. We used to take the piece of bone (from the dish), then hit the bone (with the opening in downward direction) hard at the plate, till the marrow comes out. And then enjoy the delicious taste associated with it.
When you attend South Indian marriages, during non-veg lunch meals, we see many people who do the same as above. Small kids get excited when their parents force the bone marrow for them!
So next time when you go out and buy goat meat, make sure you get those bone pieces. Bone marrow has also got many health benefits because it is full of nutrients.
Why homemade kulambu podi for Mutton Gravy?
Kulambu podi is a blend of whole masala ingredients which is dry roasted and blend to a fine powder.
This adds an extra flavor to the gravy.
It is also a multipurpose powder, which saves time in preparing masala every time we start to cook.
I use this kuzhambu podi to prepare any sort of curry for rice and also can be used to prepare sambar, mutton kolambu, chicken kolambu, etc.
It can be used to prepare both veg and non-veg dishes.
How to wash Mutton?
- Take a large or wide bowl.
- Put the raw mutton cut into pieces.
- Add water until mutton pieces are completely immersed.
- Rub the mutton in water with hands.
- Drain the water and add fresh water.
- REPEAT the process 2 times.
- Now, add crystal salt(preferably) or table salt – Handful
- Add water and rub the mutton with hands.
- Rub for 3-4 minutes.
- Drain the water
- Now add 2-3 tsp of turmeric powder to the
mutton . - Add water and rub the mutton with hands.
- Rub for 3-4 minutes.
- Drain the water.
inally , wash once or twice with just water.- Make sure no blood or dirt is sticking to the flesh of mutton.
How to Make Mutton Kulambu?
Take a mixer or blender. Add coconut (diced or grated) and poppy seeds.
Add little water and blend smooth to a paste.
Heat a pressure cooker on medium flame.
Add gingelly oil and cooking oil or either of them.
I prefer adding gingelly oil as it liberates great aroma and taste for mutton recipes.
To this, add the whole garam masalas.
NOTE: I have used a 4 litre pressure cooker to prepare the gravy for 5-6 members.
Add mustard and fennel seeds. Allow it to crackle a little.
Its time to add the chopped onions.
Saute for a minute on medium flame.
In goes the washed mutton pieces. Give it a good mix and cook until it turns slightly whitish.
Add some salt, ginger garlic paste, turmeric powder and curry leaves. Mix well and cook until the raw flavour is gone.
Add some chopped tomatoes and saute well.
Now add Kulambu podi or the homemade masala. You may increase the quantity of masala if you want more gravy.
Give it a good mix.
Pour water and mix well. Do not add more water as the mutton will also release water.
Pressure cook for 1 whistle on high flame. After the first whistle, put the flame to low and cook for 25 minutes.
Let the pressure settle by itself. Cut the mutton using a spoon to check if it is cooked well.
Its time to add the blended coconut paste. Combine well. Cook on high flame.
Continue cooking on high flame for 5 minutes or until desired consistency.
Garnish with some curry leaves and chopped coriander leaves.
Serve it with hot idlies or rice or biryani!
Further, you can prepare mutton chukka varuval or mutton pepper fry with the mutton pieces in this gravy or kolambu.
South Indian Mutton Lunch Combo
You can try the below combo for a Sunday Non-Veg Lunch. Your family and friends will LOVE them!
- White Rice
- Mutton Kulambu/Mutton Curry
- Boiled Egg
- Mutton Ghee Roast
- Rasam
Ingredients
- Coconut Paste
- 1/2 cup coconut - diced or grated
- 2 tsp poppy seeds
- Mutton Kolambu
- 3 tsp gingelly oil
- 3 tsp cooking oil (refined or groundnut oil)
- 1-inch cinnamon
- 2nos star anise
- 3 cloves
- 1/2 tsp mustard
- 1 tsp fennel seeds
- 1 onion - finely or roughly chopped
- 400g mutton
- curry leaves - few
- 1 1/2 tsp salt
- 1/4 tsp turmeric powder
- 2 tsp ginger garlic paste
- 1 tomato - chopped
- 5 tsp kulambu podi
- 400ml water
- coriander leaves - chopped
Instructions
Coconut Paste
- Add coconut, poppy seeds and water to a blender.
- Make a smooth paste.
- Keep aside for later use.
Mutton Kolambu
- Heat up a pressure cooker. [Medium flame]
- Add gingelly oil and cooking oil.
- Once oil heats up, add cinnamon, star anise and cloves.
- Now add mustard and fennel seeds.
- Allow it to crackle.
- Add in the chopped onions and saute for a minute or two.
- Add the washed mutton and saute until it turns slightly whitish.
- Add curry leaves, salt, ginger garlic paste.
- Saute until the raw flavour is gone.
- Now add the chopped tomatoes and give it a mix.
- Once tomatoes turn soft, add the kulambu podi and combine it well.
- Add water, mix well and pressure cook on high for 1 whistle, then for 25minutes on low flame.
- Once pressure releases, check if the mutton is cooked well.
- Now its time to add the coconut paste and give it a mix.
- Boil on high flame until desired consistency is reached.
- Garnish with curry leaves and chopped coriander leaves.
Hi,
From a long time, many years infact, I am trying to find out the recipe for Mutton Kurma, the way it’s cooked in non veg hotels in Bangalore ( Military hotel ). It has a very distinct flavor and I am not sure what ingredient gives it that taste. For a typical taste of what I mean, you can refer to New Prashanth hotel, Basaweshwaranagar Mutton Kurma.
Hope you can help me.
Hello Aravind,
Thanks for suggesting New Prashanth Hotel. As far as I have known, Mutton Kurma recipe differ from state to state. Usually, the ingredients used will be more or less the same in all. But, its the PROPORTION OF EACH INGREDIENT used that gives this dish a distinct flavour. Also, I believe that usually military hotels use their own blended spices rather than readymade or store bought powdered spices. I have tried the Madurai Style of Mutton Kulambu and this is the way I cook every time. Do give it a try. I haven’t tried the military hotel style of mutton kurma yet. I will try to share the recipe when I decode it. Also, check Bangalore’s Famous Donne Biryani and Barbeque Nation Buffet Food.
Thanks.
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
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