Monday, March 3, 2014

Mutton kuzhambu | Mutton curry

 The goat meat is generally called as mutton and also known to be red meat.It carries good amount of important vitamins and minerals.Also with its high amount of unsaturated fat,helps to lower the bad cholesterol and increasing good cholesterol level in our body.They has essential amino acids to maintain cardiovascular health.It is good for immune system and cell health.It protects from free radicals,provides lot of protein and energy for good functioning of body. This recipe is the Bangalore style of preparing mutton kuzhambu.


Mutton - 1/2 kg
Shallots-1/4 kg
Dhania Powder -7 tsp
Jeera powder -1 tsp
Red chilli -4
Curry leaves -2 sticks
Khus-khus -1/4 tsp
Cinnamon -1 inch
Cloves -2
Brown channa -2 tsp
Ginger -1/4 inch
Garlic -3 Pods
Cinnamon powder -a pinch
Coconut -1/2 cup (optional)
Salt as required
Oil - 1 tbsp

To temper :
Oil -1 tsp
Mustard -1/4 tsp
Curry leaves -few

  1. Dry roast channa for 2 minutes.
  2. Heat Oil and fry red chilli and take aside. Then fry shallots and curry leaves till they are golden brown.
  3. Now add dhania powder,jeera powder,turmeric powder,ginger,garlic and saute for a while.
  4. Mix now all the fried ingredients,then add cinnamon, cloves and grind to a fine paste.
  5. Heat 1 tbsp of oil in a pressure pan,add cleaned mutton pieces and saute for about 5 minutes in low flame.
  6. Now add the grinded paste and cook for 4 whistles with salt.
  7. Once the pressure us down, check whether mutton cooked soft. If not close the lid and leave for another 3-4 whistles.
  8. Transfer to s serving bowl and add tempering of mustard and curry leaves.
  9. This kuzhambu goes awesome with idly/dosa and for rice. Not for roti varieties.

South Indian style mutton Kuzhambu

Note :
  • Adding Coconut -1/2 cup is purely optional for making this curry.
  • You can fry the coconut and then grind to fine paste form and add while pressure cooking mutton

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