Originated in Tamil Nadu and the Chettinad region, Mutton Kulambu is made using the perfect combination of coconut and poppy seeds that gives this dish a distinct flavour. It is a thin curry that is usually served with white rice. It is easy to make and only needs commonly found ingredients. Keep reading to know how!
Blend all the ingredients with a little bit of water to make a smooth paste. In a pressure cooker, heat oil and add onion, curry leaves and green chillies. Cook until onions are translucent and soft.
Add tomatoes and salt, and sauté for about 2-3 minutes. Then add turmeric powder, red chilli powder and cook for another minute. Finally, add the ground masala paste and mutton pieces.
Add 2 cups water and pressure cook for one whistle on high heat. Switch the heat to low and cook for another 20-25 minutes. Let the cooker cool down and release the pressure.
Garnish with fresh coriander leaves and serve hot with rice, roti or naan.
Recipe Tip Use blanched cashews and almonds if poppy seeds aren't available. Share your version of this recipe If you make mutton kulambu at home in a different way, do share your version of the recipe with us. Frequently Asked QuestionsWhat parts of mutton are best for this recipe? You can use boneless mutton or rich/lean mutton curry cuts depending on your choice. How long can I store mutton kulambu in the refrigerator? You can refrigerate mutton kulambu for 2 days at the most.