Mutton Kulambu Curry (Mutton Kuzhambu) is a spicy village-style mutton curry famous in India’s Chettinad region. This easy-to-make curry tastes great with rice, idly, and dosa (gluten-free).
I am sharing the methods to cook it in a traditional pressure cooker and an instant pot.
If you want to try my North Indian mutton recipes, here are some – Railway Mutton Curry, Punjabi Mutton Curry, Kashmiri Mutton Rogan Josh, Mutton Korma, Hara Masala Mutton, and Bhuna Gosht.
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About Chettinad Mutton Kulambu Curry (Mutton Kuzhambu)
Mutton Kulambu Curry (Mutton Kuzhambu), pronounced koo-lum-boo in Tamil, is a popular mutton (goat meat) curry from Tamil Nadu and the Chettinad region and is traditionally served with steamed rice, idli, and dosa.
This spicy mutton curry has an onion-tomato base flavored with a delicious paste made using white poppy seeds, dry red chilies, cumin seeds, fennel seeds, cloves, cinnamon, black peppercorns, ginger, garlic, onions, and fresh coconut.
The bomb combination of coconut and poppy seeds gives this curry a distinct flavor that is just too delicious.
It is a thin curry specially made to be served with steamed rice in South India. This Chettinad Mutton Kuzhambu is spicy and delicious, perfect for your special South Indian meal.
So next time you want a simple mutton curry recipe, try this Chettinad mutton curry and enjoy it with your family or friends.
I am sharing the methods to cook it in a traditional stovetop pressure cooker and an instant pot.
Ingredients
For The Masala Paste
This recipe uses a freshly ground paste which is made using white poppy seeds, dry red chilies, cumin seeds, fennel seeds (saunf), cloves (laung), cinnamon sticks (dalchini), whole black peppercorns (kalimirch), garlic, fresh ginger, onions, and fresh coconut.
Try to use Kashmiri dry red chilies, as they give a nice red color to the curry without making it too spicy. If you like to make it spicy, use a hot variety of chili (Byadagi chilies or Guntur chilies).
If white poppy seeds are unavailable, you can replace them with cashew nuts or melon seeds.
This curry tastes best when made using fresh coconut. To save time, you can buy already grated frozen fresh coconut. You will find it in the freezer section of any Indian grocery store. However, if fresh coconut is not available, use dry coconut in its place.
For The Curry
To make this Chettinad mutton gravy, you will need bone-in goat mutton (or lamb), vegetable oil, onions, curry leaves, green chili peppers, fresh tomatoes, salt, turmeric powder, and Kashmiri red chilli powder.
You can use boneless mutton too, but I feel the bones give a lot of flavor to the curry and highly recommend using bone-in mutton.
Replace vegetable oil with gingelly or peanut oil for an authentic flavor.
You can also add a teaspoon of coriander powder and other spice powders to thicken the curry.
How To Make Mutton Kulambu Curry
Make The Masala Paste
Add
- 1 tablespoon white poppy seeds (or cashew nuts)
- 6-8 whole dry red chilies (remove the stalk)
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2-3 cloves
- 1-inch piece of whole cinnamon stick
- 2 teaspoon whole black peppercorns
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- ½ cup chopped onions
- 2 tablespoon chopped or grated fresh coconut
to the small jar of a blender.
Add ½ cup of water and blend to make a smooth paste. Scrap the sides of the blender a few times while blending. Set aside.
Note – You can dry roast the spices before grinding for more robust flavors.
Make The Curry
Heat 4 tablespoon vegetable oil in a pressure cooker over high heat.
Once the oil is hot, add 1 cup chopped onions, 10-12 curry leaves, and 3-4 green chilies (slit into half).
Cook until onions are softened and light golden brown. Keep stirring at regular intervals. It will take 6-8 minutes.
Add 1 cup chopped tomatoes and 1 teaspoon salt and cook for 2-3 minutes. Stir frequently.
Add ½ teaspoon turmeric powder and 2 teaspoon Kashmiri red chili powder and cook for another minute.
Now add the ground masala paste and 1 lb (500 g) bone-in mutton pieces (cut into 1 and ½-inch chunks) and stir well.
Clean the jar using some water and add the water to the pressure cooker to prevent the wastage of the masala.
Add 2 cups of water to the cooker and close the lid. Pressure cook for one whistle on high heat. Then set the heat to low and cook for 25 minutes.
Remove the cooker from heat and let the pressure release naturally. Open the lid of the cooker once the pressure is released.
Check for salt and add more required.
Adjust the gravy consistency by adding more water if needed. Garnish with chopped cilantro (fresh coriander leaves) and serve hot.
Note – If the mutton is not tender, pressure cook for another 8-10 minutes.
Frequently Asked Questions
Make the masala paste and set it aside.
Then press SAUTE button of the instant pot. Once it says HOT, add vegetable oil.
Once the oil is hot, add onions, curry leaves, and green chilies. Cook until onions are softened and light golden brown. Keep stirring at regular intervals. It will take 6-8 minutes.
Add tomatoes and 1 teaspoon salt and cook for 2-3 minutes. Add turmeric powder and Kashmiri red chili powder and cook for another minute.
Now add the ground masala paste we made earlier and goat mutton pieces.
Clean the jar using some water and add the water to the electric pressure cooker to prevent wastage of the masala.
Add 1 cup of water and close the lid of the instant pot. Set the valve to the sealing position.
Press CANCEL and then press PRESSURE COOK. Set the timer to 25 minutes on HIGH PRESSURE.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
Check for salt and add more required.
Adjust the gravy consistency by adding more water if needed. Garnish with chopped coriander leaves and serve hot.
Try to buy the mutton from the leg or shoulder to make curries.
While buying mutton for curry, always look for a few bone pieces, as they release a lot of flavor in the curry.
Other than that, include some liver, also known as Kaleji; it is delicious and tastes great when cooked with delicious spices.
The pieces should be 1-½ inches in size.
Variations
With Chicken – You can make this curry with chicken as well. Repace mutton with chicken pieces and cook in a pressure cooker for 2 whistles on high heat or in an instant pot for 6 minutes at high pressure.
Vegetarian – For veg lovers, make this curry using vegetables of your choice. Replace mutton with mixed fresh vegetables and cook for 1 whistle on high heat in a pressure cooker or 2 minutes in an instant pot at high pressure.
With Coconut Milk – You can add coconut milk once the curry is ready and bring the curry to a gentle simmer.
Serving Suggestions
Mutton kulambu curry has a thin gravy and thus tastes best with steamed or ghee rice.
You can also serve this delicious mutton curry with ragi mudde, phulka, laccha paratha, or any Indian bread you like.
Storage Suggestions
Mutton kulambu will keep well in the refrigerator for 2-3 days.
You can also freeze the curry once it cools down for up to a month. When ready to heat, thaw it to room temperature. Then heat in a pan and serve.
Add some water while reheating if the curry has thickened a lot.
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Recipe Card
Chettinad Mutton Kulambu Curry Recipe (Mutton Kuzhambu)
Equipment
Ingredients
To Make The Masala Paste
- 1 tablespoon white poppy seeds (replace with cashew nuts if poppy seeds are not available)
- 6-8 whole dry red chilies (try to use Kashmiri red chilies for lovely color and less heat, stalks removed)
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- 2-3 cloves (laung)
- 1 inch piece of whole cinnamon stick (dalchini)
- 2 teaspoons whole black peppercorns (kalimirch)
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- ½ cup chopped onions
- 2 tablespoons chopped or grated fresh coconut
To Make The Curry
- 4 tablespoons vegetable oil
- 1 cup chopped onions
- 10-12 curry leaves
- 3-4 green chilies (slit into half)
- 1 cup chopped tomatoes
- 1 teaspoon salt (or to taste)
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 pound bone-in goat mutton (500 g, cut into 1-½ inch chunks. Use lamb if goat mutton is not available.)
Instructions
Make The Masala Paste
- Add all the ingredients to make the paste to a blender.
- Add ½ cup of water and blend to make a fine paste. Scrap the sides of the blender a few times while blending. Set aside.
- Note – You can dry roast the spices before grinding for stronger lavors.
Make The Curry
- Heat vegetable oil in a pressure cooker over high heat.
- Once the oil is hot, add onions, curry leaves, and green chili peppers. Cook until onions are softened and light golden brown in color. Keep stirring at regular intervals. It will take 6-8 minutes.
- Add tomatoes and salt and cook for 2-3 minutes. Stir frequently.
- Add turmeric powder and Kashmiri red chili powder and cook for another minute.
- Now add the ground masala paste and mutton and stir well. Clean the jar using some water and add the water to the pressure cooker to prevent wastage of the masala.
- Add 2 cups of water to the cooker and close the lid. Pressure cook for one whistle on high heat. Then set the heat to low and cook for 25 minutes.
- Remove the cooker from heat and let the pressure release naturally. Open the lid of the cooker once the pressure is released.
- Check for salt and add more required.
- Adjust the gravy consistency by adding more water if needed. Garnish with chopped coriander leaves and serve hot.
- Note – If the mutton is not tender yet, pressure cook for another 8-10 minutes.
RAJESH N RATHOD
RUSTIC YUMMY FLAVOURFUL
Neha Mathur
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