Mutton Kulambu (Kuzhambu)

Instructions

1. Roast and grind masala: Dry roast all masala ingredients except coconut, then roast coconut separately. Grind everything to a smooth paste with water.
2. Sauté base: In a pressure cooker, heat oil. Add onions, curry leaves, and green chilies. Sauté until golden.
3. Add ginger-garlic paste and cook until raw smell fades.
4. Add mutton pieces, turmeric, and salt. Sear until mutton changes color.
5. Add chopped tomatoes and cook until soft.
6. Mix in the ground masala paste and cook until oil separates.
7. Add water, adjust salt, and pressure cook for 4–5 whistles or until mutton is tender.
8. Simmer uncovered to thicken gravy. Finish with fresh coriander.

Serving Suggestions

• Best with steamed rice, idli, dosa, or idiyappam
• Add a side of kathirikai poriyal or keerai kootu for a complete meal.

Ingredients

• Mutton (bone-in) – 500g
• Onions – 2 medium, sliced
• Tomatoes – 2 medium, chopped
• Green chilies – 3, slit
• Curry leaves – 1 sprig
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – ½ tsp
• Salt – to taste
• Oil – 2 tbsp
• Water – 2–3 cups
• Coriander leaves – for garnish