This is a very easy mutton kurma that can be put together in minutes. The addition of coconut makes the kurma very rich. I like to use both green chillies and red chilli powder for this recipe. It adds a nice flavour. Here is how to do mutton kurma Tamilnadu style.
Take all the ingredients listed under “for the pressure cooker” in the ingredients list and add it to the cooker. Cover the pan and cook on medium flame for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
In the mean time, grind coconut, cashews and tamarind with a cup of water. Soak the tamarind for 20 minutes before grinding. Grind to a smooth paste. Set aside.
Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
Mutton Kurma is ready!
Mutton Kuruma, Easy Mutton Kurma Recipe with Coconut
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
Recipe for mutton kurma. Tamil style mutton kuruma. Mutton Kurma with coconut. Serve with idli, poori, ghee rice or biriyani.
Ingredients
For the Pressure Cooker
- 250 grams mutton with bone
- 1 onion, finely chopped
- 1 Tomato, chopped
- 2 sprigs curry leaves, chopped
- 5 stalks mint leaves, chopped
- 2 teaspoon ginger garlic paste
- 5 green chillies, slit
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 cup water
For the paste
- 1/3 cup fresh coconut
- 10 cashews
- goose berry size tamarind
Instructions
- Take all the ingredients listed under “for the pressure cooker” and add it to the cooker. Cover the pan and cook on medium flame for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
- In the mean time, grind coconut, cashews and tamarind with a cup of water. Soak the tamarind for 20 minutes before grinding. Grind to a smooth paste. Set aside.
- Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
- Category: Side Dish
- Cuisine: Tamilnadu
I am a big fan of your ambur style briyani. I always wonder how your recipes turn out well without sauteing!!! TOday I am going to try this one 🙂
Thank you! Hope you like it.
I second this
Your recipes are brilliant
Thankyou so much
Thank you!
Taste was good. I couldn’t accept pulippu in the gravy mentally. Whats the purpose of it?. I am going to try without tamarind next time. Otherwise it was nice
★★★★
Thank you
Had this for Idli today. excellent recipe. I skipped the tamarind. Thanks to you.
★★★★★
This kuruma was finger-licking good.
Thank you!
Hi…
What is the purpose of adding tamarind..
It came out really well
Thank you. Glad you liked it!
Cooked the Mutton Biriyani – Pressure Cooker Style and the Goat Kuruma – Biriyani turned out amazing!. Great recipes. Thanks. Next on my list is the Ragi Pakoda!
Thank you!
hi mam..
I have a dobt in mutto kurma..oil and spices not needed ah?
This recipe didn’t turn out so well for me, but I cannot fault the recipe for that exactly. The coconut I bought turned out to be rancid so I used coconut milk instead (about 200 ml of store-bought canned coconut milk). I reduced the water in the final step to half a cup (that is 125 ml). The curry is now too thin and doesn’t taste of much.
Is coconut milk not a substitute for coconut in this instance?
If using coconut milk, add at last and do not simmer for long after adding coconut milk.
Started cooking. Found out there’s no cashews . . . . ??
★★★★★
haha. you can skip it. Dont worry. you will be fine.
Ultimate simple recipe … thank you
Thanks Pavan
hello mam , i tried the recipe of kongunadu chicken and coimbatore biryani , biryani turned out yummy .. i made mistake somewhere in curry . for mutton kurma posted recently … what will be the measure for ingredients for 1kg mutton.. kindly help out
Hi Vijay, The recipe is for 250 grams mutton. You can just increase the ingredients 4 times. But make sure to use atleast a 5 litre cooker.