Mutton Kurma (with Vegetables)

Mutton Kurma

Recipe Spotlight

Mutton in juicy coconut milk and with flavors of Raddish (Mullangi) & Sabre bean(avarai), gives a superb taste.

Servings – 4 Persons


Mutton (1/2 kg)

Ginger Garlic Paste (1tsp)

Turmeric Powder (1/4 tsp)

Shallots or Onion (Chopped 1/2 cup)

Tomato (Chopped 1/2 cup)

Clove (2nos)

Cinnamon (2nos)

Cardamon (2nos)

Mint Leaves (2sprigs)

Raddish (Cut ¼cm- 1cup)

Sabre Bean (Cut 1inch size – 1cup)

Curry Leaves (2sprigs)

Chilli Powder (2tsp)

Coriander Powder (2tsp)

 (or use our home made chilli Powder-4tsp)

Corriander leaves (2 sprigs chopped)

Coconut (1cup grated)

Oil (2tsp)

Green Chillies (3nos, slitted)


Clean and Pressure cook Mutton with  ginger garlic paste, turmeric powder and with sufficient water. And Keep aside.

Heat oil in a pan, saute chillies,  onion (or Shallots)  tomatoes, clove, cinnamon, cardomon, mint & curry leaves and vegetables in low flame for 5 minutes. Pour less water, for the vegetables to be cooked.

When vegetables are soft, add the cooked mutton, chilli powder, dhaniya powder and salt (or use our home made sambar powder-4tsp). Grind coconut and pour it in this gravy. Leave it to boil, in low flame, for 5 minutes.

Garnish with coriander leaves.


Dole out hot with Rice or with Idly/Dosai/chapathi/parota/poori.

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