Thursday, July 24, 2014

Mutton kuzhambu without coconut | Traditional mutton curry

Mutton Curry

This is my usual style of preparing mutton kuzhambu,where I grabbed the recipe from my mom and from her mom the recipe came through... So no doubt I can say this recipe a traditional style of cooking mutton in a very simple way. This is how most of us in our family prepare mutton curry.


Mutton - 1/2 kg
Shallots - 2 cups
Dry red Chilli - 7-8
Curry leaves - few
Pepper - 1 tsp
Jeera/cumin seeds - 2 tsp
Rice -1 tsp
Dhania/coriander seeds - 5-6 tsp
Ginger - 1 inch size
Garlic - 3 pods
Turmeric powder - 1/2 tsp
Oil - 2 tbsp

To Temper/Seasoning:
Oil - 1 tsp
Pepper - 1/4 tsp
Dry red chilli -2
Curry leaves - few

Mutton Kuzhambu


  1. Dry roast Rice,pepper and jeera.
  2. Heat Oil and fry red chilli,dhania till the aroma comes out and keep aside. 
  3. Then fry shallots and curry leaves till they are golden brown.
  4. Now add turmeric powder,ginger,garlic and saute for a while.
  5. Mix now all the fried ingredients,allow it to cool and grind to a fine paste.
  6. Heat 1 tbsp of oil in a pressure pan,add cleaned mutton pieces and saute for about 5 minutes in low flame.
  7. Now add grinded paste, 3 to 4 cups of water and cook for 4 whistles with salt.
  8. Once the pressure is down, check whether mutton cooked soft. If not close the lid and leave for another 3-4 whistles.
  9. Transfer to serving bowl and add tempering of pepper and curry leaves.

With tempering added

Note :
  • Rice is added to give a thick texture to the kuzhambu/gravy.
  • When buying mutton take with little amount of fat,so that it adds taste to the curry.
  • You can increase the number of chillies according to your spice preference.
  • Do not add more water as the curry becomes watery. Add water according to the consistency you require to eat with rice or Idli.
  • Do not add coriander leaves as they might change the flavor.
  • This curry would serve as better side dish for Idli during breakfast.

Traditional Mutton Curry

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