Kongunadu Mutton kulambu

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 This kongunadu Mutton kulambu/Mutton Curry is extremely delicious with finely ground spices, with delectable flavours makes it better than your restaurant favourite!

mutton kulambu served in white bowl with curry leaves aside

What is kongunad cuisine?

The kongunad cuisine stretches across many towns and cities covering from Coimbatore, Salem, Erode, Tirupur and many more!
This one particular cuisine has unique flavours from the delectable spices and exotic recipes.

This particular mutton curry or Kari kulambu is super simple and all you need to do is

1. Cook the cook first, 2. Make the ground spice masala 3. To put all together to make mutton kulambu.

This mutton curry tastes super delicious with right consistency and spiciness.

Do try this recipe and let me know!

Check out All the Mutton Recipes Here

Why this Recipe works:

1. The flavours are worth -the try!
2. Once you make it, I bet you! You will make it again and again!
3.Can be served with rice, idly, dosa, roti.

How to make Kongunad Mutton kulambu:

To Cook Mutton

mutton pieces, gingergarlic paste, curry leaves, coriander leaves, turmeric powder are in pressure cooker
To a pressure cooker, add washed mutton pieces, ginger garlic paste, turmeric powder, curry leaves, coriander leaves, salt, oil.
water is being added to mutton, curry leaves in sauce pan
Add water and pressure cook for 5 hisses, till the mutton is cooked.
cooked mutton in sauce pan
Once the mutton is cooked set aside.

 To make Kongunad Masala

chopped coconut, onion, tomato, peppercorns, ginger,garlic and spice powder are displayed in pink plate
These all the ingredients to make kongunad masala
cinnamon, cloves, fennel seeds are being fried in oil in sauce pan
Over medium heat, add oil in the saucepan, add cinnamon, cloves, fennel seeds and cumin seeds. Let it sizzle for a few seconds
pepper corns, coconut, fennel seeds are in sauce pan
Add peppercorns and coconut slices.
shallots, ginger,garlic, peppercorns are fried in oil in sauce pan
Add shallots, ginger and garlic. Saute for 3 minutes till the onions turn translucent.
diced tomato, curryleaves, onion, garlic is being fried in sauce pan
Add diced tomato, curry leaves.
onion, tomato, ginger, garlic, spice powders and poppy seeds are cooked in sauce pan
Add chilli powder, turmeric powder and poppy seeds. Saute for few seconds till the raw smell of the spices disappears.
cooked onion tomato with spices are in taken in pink plate
Transfer to plate and bring to room temperature.
onion tomato with spices are in blender
Add the masala to a blender and 1/4 cup of water and grind to a smooth puree. Set aside.

How to make kongu Naadu Mutton Curry:

curry eaves are being fried in oil in sauce pan
Heat oil to saute pan, add sprigs of curry leaves.
chopped onions and curry leaves are fried in sauce pan
Add chopped onion and saute till the onions turn to a nice golden colour.
onion, curryleaves and gingergarlic paste are in sauce pan
Add gingergarlic paste
chopped tomato is being added to sauce pan
Add chopped tomato,
onion tomato masala are in sauce pan
saute till the tomatoes turn mushy.
ground masala is being added from the blender to the sauce pan
Now, in goes the ground puree.
ground masala is cooked in sauce pan and stirred using wooden ladle
Cook for a few minutes
the ground spicies are being cooked in sauce pan stirred using wooden spoon
Now the colour of the curry changes to a dark colour and the oil appears on the sides of the pan.
cooked mutton is being added to sauce pan and stirred using wooden spoon
Its time to add only the cooked mutton pieces, gently stir the mutton pieces with the masala.
water is being added to mutton gravy in sauce pan
Add mutton stock and enough amount of water to get a gravy consistency.
kari kulambu is being stirred using wooden spoon
Cover and simmer for 10 minutes. Sprinkle chopped coriander leaves and serve.

mutton curry is served in white bowl and garnished with chopped coriander leaves with spoon aside

Tips to make best mutton kulambu:

1.Mutton: Get the tender mutton pieces for good taste and flavour. If your mutton pieces are little hard, you may require 8 to 9 hisses to cook the mutton.

2.Spices: The spice level can be adjusted as per your taste bud.

3.Do not brown the spices: Make sure to Keep an eye on the spices while frying them as the spices may turn brown quickly

4.Gingelly oil: Make this mutton gravy in gingerly oil, that enhances the flavour and taste, if you do not have, add vegetable oil.

5. Freshly made ginger garlic paste: Adding fresh ginger garlic paste gives you more flavours to the curry! If you have been using store-bought ginger garlic paste, Try once you will not buy them again!

Variations:

1.Onions: I have used shallots for the masala, you may use onion.

2.Coconut milk: If you want more creaminess to your mutton curry, you may add 1/2 cup of coconut milk or coconut cream.

3.Chicken: You can make Kongunad chicken kulambu just by following the same method and you need not pressure cook the chicken.

FAQ:

1.How do you serve mutton curry?

This mutton curry is best served with steamed rice. It goes well with idly, dosa, appam, idiyappam, chapati, phulka.

2. How long can we refrigerate this mutton gravy?

This Kari kulambu can be stored in an air-tight container and refrigerated for 1 day. As it has coconut I wouldn’t be recommending storing for more than a day.

Other Mutton Recipes you may like to try:

Rajasthani Laal Maas

Spicy Mutton Curry

Mutton Stew

Hyderabad Mutton Biryani

Easy Mutton Chops

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Kongunadu Mutton Kuzhambu


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

This kongunadu Mutton kulambu/Mutton Curry is extremely delicious with finely ground spices, with delectable flavours makes it better than your restaurant favourite!


Ingredients

Scale

To cook Mutton:

  • 1/2 kg mutton
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon oil
  • 1 sprig of curry leaves
  • 1 teaspoon coriander leaves
  • 3 cups of water
  • To make kongunad Masala:
  • 2 teaspoon gingerly oil
  • 1 cinnamon stick
  • 3 cloves
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 12/ cup coconut
  • 10 Number Shallots
  • 4 pieces Ginger
  • 4 garlic pods
  • 1 tomato
  • 2 tablespoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon poppy seeds
  • To make Kongunad Kuzhmabu:
  • 1 tablespoon Gingelly oil
  • 1 sprig of curry leaves
  • 1 onion chopped
  • 1 teaspoon ginger garlic paste
  • 1 tomato
  • 1//2 to 1 cup water.
  • 1/2 teaspoon salt

Instructions

To cook Mutton:

  1. To a pressure cooker, add washed mutton pieces, ginger garlic paste, turmeric powder, curry leaves, coriander leaves, salt, oil.
  2. Add water and pressure cook for 5 hisses, till the mutton is cooked.
  3. To cook Kongunad Masala:
  4. Over medium heat, add oil in the saucepan, add cinnamon, cloves, fennel seeds and cumin seeds. Let it sizzle for a few seconds. Add peppercorns and coconut slices,shallots, ginger and garlic. Saute for 3 minutes till the onions turn translucent.
  5. Add diced tomato, curry leaves.
  6. Add chilli powder, turmeric powder and poppy seeds. Saute for few seconds till the raw smell of the spices disappears.
  7. Transfer to plate and bring to room temperature..Add the masala to a blender and 1/4 cup of water and grind to a smooth puree. Set aside.
  8. To make kongunad Curry:
  9. Heat oil to saute pan, add sprigs of curry leaves. Add chopped onion and saute till the onions turn to a nice golden colour.
  10. Add gingergarlic paste .Add chopped tomato, saute till the tomatoes turn mushy.
  11. Now, in goes the ground puree. Cook for afew minutes
  12. Now the colour of the curry changes to a dark colour and the oil appears on the sides of the pan.
  13. Its time to add only the cooked mutton pieces, gently stir the mutton pieces with the masala. Add mutton stock and enough amount of water to get a gravy consistency.
  14. Cover and simmer for 10 minutes. Sprinkle chopped coriander leaves and serve.

Notes

Tips to make best mutton curry:

Mutton: Get the tender mutton pieces for good taste and flavour. If your mutton pieces are little hard, you may require 8 to 9 hisses to cook the mutton.

Spices: The spice level can be adjusted as per your taste bud.

Do not brown the spices: Make sure to Keep an eye on the spices while frying them as the spices may turn brown quickly

Gingelly oil: Make this mutton gravy in gingerly oil, that enhances the flavour and taste, if you do not have, add vegetable oil.

Freshly made ginger garlic paste: Adding fresh ginger garlic paste gives you more flavours to the curry! If you have been using store-bought ginger garlic paste, Try once you will not buy them again!

Variations:

Onions: I have used shallots for the masala, you may use onion.

Coconut milk: If you want more creaminess to your mutton curry, you may add 1/2 cup of coconut milk or coconut cream.

Chicken: You can make Kongunad chicken kulambu just by following the same method and you need not pressure cook the chicken.

  • Category: Maincourse, curries
  • Method: stovetop
  • Cuisine: indian

Keywords: mutton curry, mutton gravy, mutton kulambu

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