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Mutton Vellai Kurma
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Mutton Vellai Kurma

Mutton Vellai Kurma is a coconut based gravy... made with mutton, which is served as a side dish for  side for idli dosa, poori, idiyappam or even topped over plain rice.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: accompaniment, Main Course, Side Dish
Cuisine: Indian, south indian, Tamilnadu
Keyword: kari kuzhambu, kurma, mutton, sidedish, vellai kurma
Servings: 4 people
Author: Mullai Madavn

Equipment

  • Instant Pot or Traditional Pressure Cooker

Ingredients

Ingredients to cook Mutton

  • 1/2 kg Mutton or 1 pound with bones
  • 1 inch Ginger crushed
  • 5 cloves Garlic crushed
  • 3 each Green chilli add more for heat
  • 1/2 tsp Salt kosher/crystal salt
  • 1 pinch Turmeric powder optional (add only for light yellow tinge)
  • 2 cups Water

Ingredients to grind

  • 1/2 cup Fresh grated coconut
  • 1 teaspoon Poppy seeds
  • 4 whole Cashews
  • 1/4 teaspoon Fennel seeds
  • 1/4 teaspoon Cumin seeds
  • 1/4 cup Water

Ingredients for gravy

  • 1 cup Onion preferably chinna vengayam
  • 2 each Green chilli
  • 1/2 teaspoon Ginger Garlic paste
  • 1/4 cup Tomato
  • 2 each bay leaf try pandan leaves for extra flavor
  • 5 each Cloves
  • 2 inch Cinnamon stick
  • 2 each Cardamom
  • 3 each Kalpasi
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Fennel seeds
  • 5 leaves Curry leaves
  • 1 tablespoons Oil
  • 1 tablespoon Ghee
  • 1/2 teaspoon Salt or to taste
  • 1 tablespoon Coriander leaves for garnish
  • 1 tablespoon Mint leaves for garnish

Instructions

  • In a pressure pan, take mutton, ginger garlic green chili paste, salt, water and pinch of turmeric powder.
  • Pressure cook for few whitsles. Good quality mutton takes only 3 to 4 whistles to cook. Mature meat takes more than 5 whistles to cook. Keep this aside.
  • In another pan... heat oil and ghee. Splutter cumin seeds, fennel seeds, curry leaves along with all garam masala (bay leaf, cloves, cinnamon, cardamom, kalpasi) let it fry a bit.
  • Add in chopped onions, green chilli and ginger garlic paste. Saute well over low flame... this may take about 15 minutes...  they have to be tender and soft and lightly browned.
  • Add in the cooked mutton along with its juice.
  • Throw in the tomatoes and cook further.... (for variation... skip tomato & try 1 tablespoon yogurt)
  • Meanwhile take coconut with poppy seeds, cashew, cumin and fennel seed in a mixer jar. Using little water grind it to a fine paste.
  • Add this to the mutton mixture and simmer. Cooked mutton already includes salt so add a little for the gravy part and switch off! 
  • Garnish with coriander leaves & mint leaves.

Video

Notes

  • Serves 4 to 5
  • Excellent side for idli, dosa... we like it over rice too.  Some  Idli , dosa mutton combinations... 1. Mughlai Mutton Masala  Kheema   Kothu Kari Kozhambu
  • Same recipe can be used for chicken too.. or mixed veggies for vegetarians.
  • Kalpasi (black stone flower) is a spice which gives unique flavor to the dish.
  • Using sambar onions/ shallots will add extra flavor to the dish.
  • Ghee is a must for this dish. No compromise pls :-P
  • For variation... sometimes to give tangy flavor... tomatoes are skipped and yogurt will be used in its place.