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Mutton Kuruma, Easy Mutton Kurma Recipe with Coconut

Recipe for mutton kurma. Tamil style mutton kuruma. Mutton Kurma with coconut. Serve with idli, poori, ghee rice or biriyani.

  • Total Time: 40 mins
  • Yield: 4 servings 1x



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


  1. 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.
  2. 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.
  3. Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu
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