Mutton kuzhambu

Mutton kuzhambu | mutton kurma

Spicy mutton kuzhambu without coconut. This Sunday my mom and dad came home I prepared mutton kuzhambu my mom’s favorite recipe of mine. She will not eat coconut so I have not added coconut in this mutton kuzhambu. This recipe is a mix of mutton kuzhambu or mutton kurma. As I have added fennel seeds, poppy seeds and kalpasi the black stone flower it gives the flavor of kurma and tastes like spicy mutton kuzhambu. Almost this combination came out very good and everyone enjoyed it with rice.

Mutton kuzhambu

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The step by step photo of making this kuzhambu is captured for my viewers reference. In this kuzhambu I cooked mutton separately till it is almost 90% done and then added to kuzhambu. You can also prepare kuzhambu and then add mutton pieces and pressure cook for 4-5 whistles. The masala paste is prepared with onion, fennel seeds , poppy seeds and kalpasi by sauting it well in oil and the grinding it to a fine paste. I have added equal amounts of onion and tomatoes. Try it out and comment me your suggestions and feedback.

Mutton kuzhambu | mutton kurma

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Side Dish
Cuisine Indian
Servings 6 People


  • 1 Kg mutton
  • 4 Onion / வெங்காயம்
  • 5 Tomatoes / தக்காளி
  • 1 Inch Ginger / இஞ்சி
  • 10-12 Garlic cloves / பூண்டு பற்கள்
  • 2 Tsp Fennel
  • 2 Tsp Poppy seeds Khus khus
  • 1 Black stone flower Kalpasi
  • 2 Tbsp Chilly Powder / மிளகாய் தூள்
  • 2 Tsp Coriander Powder / மல்லித்தூள்
  • 2 Tsp Kashmiri red chilly powder
  • 2 Tsp Pepper Powder
  • 2 Tbsp Curd / தயிர்
  • 1/2 Tsp Turmeric Powder / மஞ்சள் தூள்
  • Few Curry Leaves / கறிவேப்பிலை




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