Mutton kulambu recipe for rice | kongunad mutton curry for rice with step by step photos and video recipe. simple, unique yet flavorful mutton curry recipe for rice. that can be paired with dosa, idli as well.
typical kongu style mutton kuzhambu that is usually prepared at kongu homes every Sunday mornings. you enter into houses on Sunday, you can smell the aroma of mutton kulambu in most of the houses.
i have already posted a version of chicken thanni kulambu recipe here. which is equally popular like this “mutton kolambu” like how we call it as.
some of the popular mutton recipes:
Mutton kulambu recipe for rice
mutton kulambu recipe for rice
Ingredients
to grind raw
- 1/2 cup coconut grated
- 1 inch cinnamon
- 6 no cloves
- 2 no cloves
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp peppercorns
- 3 tbsp coriander powder
- 1.5 tbsp chilli powder
- 0.5 tsp turmeric powder
for curry
- 2 tbsp oil
- 1 tbsp mustard seeds
- 1 sprig curry leaves
- 2 tbsp ginger garlic crushed
- 2 no green chilli broken
- 1 cup small onions sliced
- 750 gms mutton curry cut
- salt to taste
- 1/2 cup tomato chopped
Instructions
- grind everything given under "to grind raw" to a fine paste and keep it ready
- heat oil and crackle mustard seeds and then add curry leaves, crushed ginger and garlic, sliced small onions.
- fry till transparent. now add the clean and washed mutton pieces, salt and fry for 5 minutes until water leaves out from mutton.
- add a cup of water, close and pressure cook for 5 whistles.
- open and add the prepared curry paste. mix well, adjust salt if needed.
- water 1/2 cup water. close and pressure cook for 3 more whistles.
- open to see beautiful oil specs on the gravy. serve hot with rice/idli/dosa.
kongunad mutton curry for rice
1.get all the ingredients for grinding the curry masala ready. we will be grinding it raw. we need grated coconut, cinnamon, cloves, cardamom, cumin seeds, fennel seeds, peppercorns, coriander powder, chilli powder and turmeric powder.
2. take all the ingredients in a blender and blend it to a fine paste. keep it ready.
3. heat oil and splutter mustard seeds, curry leaves, crushed ginger garlic paste and broken green chilli. instead of using ginger garlic paste, use freshly crushed ginger and garlic for best taste.
4. further add sliced small onions and fry until transparent.
5. also add mutton pieces, salt and fry for 5 minutes or until the water releases from mutton. it is very important to fry mutton before pressure cooking it.
6. further more, add chopped tomatoes and mix well.
7. lastly, add water. close and pressure cook for 4-5 whistles. depending upon mutton type, this may vary. if tender, 4-5 whistles are fine.
8. open and add the fresh curry masala.
9. mix well, add little more water (1/2 cup approximately) , adjust salt and mix again.
10. pressure cook again for 2-3 whistles. wait till the pressure settles on its own and then open.
11. you will find the beautiful oil spec layer on top of the curry. mix well and serve hot
serve hot with rice /roti /idli or dosa.
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