Mutton Kulambu Recipe – A traditional and authentic South Indian Mutton Curry which is made from scratch. This Spicy and lip-smacking Mutton gravy goes well with Idly, Dosa, appam,etc.
My hometown Salem is famous for its Non-Veg recipes. Especially Gugai (an area in Salem) is known for their own style of cooking. People here make different types of Mutton Kulambu. This is one among that. The Masala which we make with selected spices for this Gravy gives a great Flavour to it. The fresh masala really brings out the authentic taste of the Mutton gravy. The main ingredients for the masala is Coriander seeds, Grated coconut, dry red chillies and other spices.
There is another type of Mutton gravy which we make at home. For which we roast the masala and grind them to a fine paste. I will try to post the recipe of that Mutton Kuzhambu soon.
You can adjust the thickness of gravy by adding enough water when you add the masala paste. For Idli, the Mutton Kulambu should be little watery and it will taste so good. The Idlies will absorb the curry and you can have it with a piece of mutton fry. A great treat to the tongue. Do try this Mutton Curry for Idli and let me how you liked it. Here is the recipe with detailed instructions below.
Meanwhile, Checkout Nattu koli Kulambu, Mutton Biryani, Mutton Fry etc.,.
How to make Mutton gravy
- keep your ingredients ready!
- In a pressure cooker, add oil. Once hot, add mustard seeds, split urad dhal, shallots, curry leaves, vadagam and saute well.
- Add shallots and cook till translucent.
- Once onion turned soft, add all the spice powders and mix well. Let it cook for 2 mins.
- Add ginger-garlic paste and mix well. Cook till raw smell goes off.
- Add cleaned mutton pieces and castor oil. Castor oil helps in cooking of mutton. Just a tsp of castor oil is good enough. Mix thoroughly.
- Add required salt and 1 cup of water. Pressure cook for 6 whistles in high flame. Let the pressure release naturally.
- Take all the ingredients in the pic below in a blender and grind to a fine paste.
- You can add little water and grind it like this.
- Add the paste and 2 cups of water to the cooker. Check for salt.
- Pressure cook for 2 more whistles.
- Add coriander leaves and Switch off the flame.
Mutton Kulambu Recipe
Mutton Kulambu | Mutton gravy for Idly/Dosa
Ingredients
- 500 Grams Mutton
- 15 Shallots
- 1 tbsp Ginger-garlic Paste
- few Curry leaves –
- 2 tsp Red Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Castor oil
- 1 tsp Onion Vadagam
- Salt as required
- 1/4 cup Oil
For Masala:
- 1/4 cup Coconut
- 1 1/2 tbsp Coriander seeds
- 1 tbsp Roasted gram dal
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 1/2 tsp Pepper corns
- 1 tsp Khus khus
- 1 inch Cinnamon
- 2 Cloves
- 2 Dry red chilli
Instructions
Preparation:
- Add all items under “for masala” and ½ cup of water in a mixer-grinder. Make it a fine paste. Add more water if required.
How to make Mutton Kulambu
- In a pressure cooker, add oil. Once hot, add mustard seeds, split urad dal, shallots, curry leaves, vadagam and sauté well.
- Once onion turned soft, add all the spice powders and mix well. Let it cook for 2 mins.
- Add ginger-garlic paste and mix well. Cook till raw smell goes off.
- Add cleaned mutton pieces and castor oil. Castor oil helps in cooking of mutton. Just a tsp of castor oil is good enough. Mix thoroughly.
- Add required salt and 1 cup of water. Pressure cook for 6 whistles in high heat.
- Let the pressure release naturally.
- Add the paste and 2 cups of water to the cooker. Check for salt.
- Pressure cook for 2 more whistles.
- Switch off the heat.
Notes
- Garnish with coriander leaves.
- Enjoy mutton Kulambu with hot idlies.
- Onion vadagam is a sun-dried seasoning ball used for added flavors. Onions with other spices are made into a ball and sun- dried for few days. It is usually prepared during summer and stored for the whole year. I will try to post the recipe for the same soon.
- This gravy goes well with Biryani too. Check out the recipe for Mutton Biryani
Notes:
- Garnish with coriander leaves.
- Enjoy mutton curry with hot idlies.
- Onion vadagam is a sun-dried seasoning ball used for added flavors. Onions with other spices are made into a ball and sun- dried for few days. It is usually prepared during summer and stored for the whole year. I will try to post the recipe for the same soon.
- This gravy goes well with Biryani too. check out the recipe for biryani.
Did you Try this Mutton Kulambu Recipe ?
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I tried today. fantastic
great share!