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Perur Athama’s Mutton Kuzhambu (Curry)

Recipe for authentic South Indian Tamilnadu Style Mutton Kuzhambu. Perfect side dish for Idli, Idiyappam, Appam and Biryani.

  • Total Time: 1 hour 5 mins
  • Yield: 5 people 1x



For frying Shallots

  • 1 teaspoon Vegetable oil
  • 1 sprig curry leaves
  • 1 cup shallots (approx 20-25) (small onions)

For Mutton Masala Powder

  • 6 dried red chillies
  • 1 cinnamon
  • 1 clove
  • 1 1/2 tablespoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon Turmeric
  • 1 1/2 teaspoon poppy seeds (khus khus)

Other Ingredients

  • 1 teaspoon castor oil
  • 500 grams Mutton with bone
  • 1 heaping teaspoon rock salt
  • 4 stalks coriander leaves, finely chopped

For Ginger Garlic paste

  • 6 cloves garlic
  • 2 1/2 inch piece ginger

For Home made Coconut Milk

For Tempering

  • 1 teaspoon vegetable oil
  • 3 cardamom
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon urad dal


  1. Heat oil in a pan and sauté shallots (small onions and curry leaves) for 3-4 minutes until the shallots are pink and soft. Remove from heat and set aside.
  2. Dry roast all the ingredients listed under mutton masala powder except turmeric and poppy seeds (khuskhus) until fragrant. Remove from heat and transfer to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. Grind the mixture to a very fine powder.
  3. To the ground powder add in the fried shallot mixture and add half a cup of water. Grind to a smooth paste. Set aside.
  4. Keep a pressure pan on heat and add in the washed, cleaned and drained mutton pieces. Add a teaspoon of castor oil to the mutton. Mix well and cook for 5 minutes until all the juices that come from the mutton has evaporated and its completely dry. Grind the ginger and garlic with quarter cup of water to a fine paste.
  5. Fry till the ginger garlic paste is covered on mutton and is almost dry. Add in the mutton masala paste and the second and third pressed coconut milk.
  6. Cover the pan and let it cook for 12 whistles on medium flame. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally. Open the cooker and add a heaping teaspoon of rock salt. Combine well. Set aside.
  7. For tempering : Heat oil in a pan and add in the cardamom, mustard seeds and urad dal. Let it splutter. Add it to the mutton curry.
  8. Add in the first pressed coconut milk and finely chopped coriander leaves. Mix well to combine.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu, South Indian
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