Mutton Vellai Kurma


The recipe for Vellai Mutton Kurma is a perfect accompaniment for idli, dosai, and appam. This South Indian-style kurma makes for the perfect Sunday breakfast.

Mutton vellai kurma makes the perfect accompaniment to idli, dosai, or appam for a Sunday breakfast. This is a heavy kurma fortified with the richness of cashews and coconut. We like to make it a little spicy at home by amping up the green chillies. Green chillies are ground to a paste and added to the kurma. You can adjust the chillies according to your liking. The spice kind of balances the richness of the kurma.

If you are a vegetarian and would like to try this recipe, check

Here are the things you can buy online for making this recipe
Bergner Tri-ply pressure Cooker Pan
BIG Tri-Ply Deep Fry Stainless Steel Saute pan
Panasonic Mixie
Serrated Knife Set

Here is the video of how to make Mutton Vellai Kurma

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Mutton Vellai Kurma

The recipe for Vellai Mutton Kurma is a perfect accompaniment for idli, dosai, and appam. This South Indian-style kurma makes for the perfect Sunday breakfast.

  • Total Time: 45m
  • Yield: 45 servings 1x




2 teaspoon coconut oil
2 cloves
2 cardamom
1 sprig of curry leaves
1 tablespoon minced ginger
2 green chillies
1/3 cup onions, sliced
1/2 teaspoon salt
2 tomatoes, chopped
3 sprigs of mint leaves
1 cup water
1/2 teaspoon black pepper powder
2 sprigs of coriander leaves

For Cooking Mutton

500 grams of mutton bone-in
1 cup water
2 cloves
2 cardamom
1 small piece of cinnamon
1 star anise
3/4 teaspoon salt

For Vellai Masala Paste

1/3 cup fresh coconut
20 cashews
8 green chillies
1/2 teaspoon fennel seeds
2 teaspoon fried gram dal (pottukadalai)
1/2 cup water


First, let’s cook the mutton. I prefer cooking the mutton in a pressure cooker and here is how I do it. Bone-in mutton is preferred and keep the pieces small and bite-size for this kurma. Add the cleaned mutton to a cooker. Add the water, spices, and salt. Cover the pan with a lid and add the pressure weight. Cook on a medium flame for about 20-25 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle down. Open the cooker and check if the meat is soft and tender. If need be, cook for a few more minutes. Set aside.

Grind everything listed under vellai masala paste. Grind to a smooth paste in a blender or a heavy-duty mixie. Set aside.

Now let’s make the kurma.

Heat oil in a pan and add in the cloves, cardamom, curry leaves, and ginger. Saute for a few seconds. Add in chopped green chillies and the sliced onions. Cook till the onions are soft. Add the remaining salt and the tomatoes. Go easy on the salt as the mutton is already salted. Add the mint leaves and mix well to combine. Cover the pan with a lid and cook for a couple of minutes. 

Add the cooked mutton along with the stock. Add the ground vellai masala paste. Wash the mixie with a cup of water and add to the pan. Mix well. Cover the pan with a lid and simmer on a low flame for 5-7 minutes. The kurma might foam up a little while cooking. So keep stirring every now and then. 

Finally, finish with sprinkling black pepper powder and coriander leaves.

Serve hot with idli, dosai, and appam. 

  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 30m

Keywords: mutton vellai kurma

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