Mutton Kuzhambu/ Goat curry with Toasted spices and Coconut

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Every region in Tamil Nad has its own flavors to standby. Whether its Chettinad or Kongunad Cuisine each region throws its own share of spices to create flavours unique to that region. That said the southern part of Tamil Nad has a plethora of delicacies to offer. The cuisine of Kanyakumari district is influenced by its neighbouring Kerala. This mutton curry recipe has spices that are toasted with coconut, then ground together to get the desired result.Its a very flavourful curry.



Serves : 5-6

Oil : 1 tbsp

Mutton/Goat : 650 gms

Shallots (Sambar Onions) : 12-14, Chopped

Tomato : 1.5 medium Chopped to 2 inch pieces

Ginger Garlic paste : 1 heaped tsp

Chilli powder : 1.5 tsp

Turmeric : 3/4 tsp


To Dry Roast and grind :

Coriander seeds : 3 tbsp

Cinnamon : 3 x 1 inch sticks

Cumin : 1/2 tsp

Red Chillies : 2-3, I used Bydagi Chillies

Coconut : 4 tbsp about 75 gms

To temper :

Oil : 1 tsp

Cloves : 3-4

Cardamom/Elaichi : 3-4, slightly crushed

Curry leaves : 1 sprig

Coriander leaves to garnish


Method :

Clean goat meat/mutton and keep aside

Heat up a pressure cooker/pan and add the oil.Once hot add the onion and the ginger garlic paste

Once the onions are brown add the tomatoes, powders and saute for a minute

Add the cleaned mutton. Saute for a further 4-5 minutes

Add about 250 ml water.

Now close pressure cooker and cook for about 10-12 minutes for 3 whistles on medium heat

Meanwhile, heat up a frying pan and add the spices listed under “to dry roast and grind “. Once the spices are heated through, add the coconut and further toast for about another 2 minutes.

Let it cook. Add about 1/4 cup water and grind to a smooth paste

Open the cooker and add the ground masala alongwith a little water if necessary and add the coriander leaves

Pressure cook for further 2 more whistles

Now temper with the cloves, cardamom and curry leaves in a tsp oil.Add it to the cooked curry.

Serve hot with rice, idlis and dosas. Enjoy!






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