Monday 27 June 2016

Mutton Gravy with Drumsticks and Potato/Kari Murungaikai Kuzhambu Recipe/Sunday Special Mutton Kuzhambu/South Indian Style Mutton Kuzhambu

Today, I am going to share a basic and a common Kari Murungaikai kuzhambu made in all most all the homes in Tamil Nadu. Though it is a very basic recipe, I had lot of request from my readers for this recipe. This is fool proof recipe which nobody can go wrong. According to me cooking is an art, adding right ingredients at the right time and cooking the food with loads and loads of love, makes it the best dish in the whole wide world. Any way friends do check out the Kari Murungaikai Kuzhambu, try it and post your comments here. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc hereMutton/goat Meat Recipes,Fish & Egg Recipes.

Here’s how to make Kari Murungaikai Kuzhambu with step by step photos…
Mutton/Goat Meat with bone
½ kg
2 big chopped
Green Chillies
4 slit lengthwise
Ginger and Garlic Paste
2 tbsp
3 finely chopped
2 [cut to 2” pieces]
2 peeled and cut to cubes
Red Chilli Powder
2 tsp
Coriander Powder
4 tsp
Turmeric Powder
½ tsp
As needed
Coriander leaves
3 tbsp finely chopped

For Grinding
½ coconut
Gasa Gasa/Poppy Seeds
2 tsp soaked in hot water
Fennel Seeds
1 tsp

For Tempering
4 tbsp
Cinnamon sticks
2 pieces
Fennel Seeds/Sombu
1  tsp
Bay Leaf
Preparation time: 10 -12 minutes                       Recipe Category: Main Course
Cooking time: 30-35 minutes                               Recipe Cuisine: Tamil Nadu, India
Serves: 5-6
Grind onions and green chillies to coarse paste and keep it aside.

Clean and wash the mutton pieces thoroughly with water 4-5 times and keep it aside.

Grind coconut, poppy seeds, fennel seeds together with required water and keep it aside.

Heat oil in a kadai/pan, add cinnamon sticks, cloves, fennel seeds, bay leaf and fry until nice aroma arises.

Now add the ground onion & green chillies to the oil and saute until raw smell vanishes.

Add the ginger and garlic paste to the onions and saute really well. It will start to change to golden brown color.

Add the diced tomatoes and saute well until it turns mushy.

Now add the mutton pieces to the pan and fry for about 2 minutes.

Add the drumsticks, potatoes and stir well for another minute.

Now add the red chilli powder, coriander powder, turmeric powder, salt and mix thoroughly.

Add required amount of water to the masala and stir well. Pour enough water until all the vegetables and mutton pieces are completely immersed.

Add the about 2 tbsp of chopped coriander leaves, cover and cook. I used a pressure cooker, so cooked for 3 whistles and switched off the stove. You can cover and cook the gravy of about 15 to 20 minutes or until the mutton and vegetables are thoroughly cooked.

After the steam releases open the lid and add the ground coconut paste to the mutton gravy. Check the amount of salt at this point and adjust to taste.

Let the mutton gravy cook for another 5 minutes, adjust the amount of water at this stage and switch off the stove.

Oh yeah!!! Tempting and finger-licking mutton gravy/Kari murungaikkai kuzhambu is ready to be enjoyed.

Finally add finely chopped coriander leaves and serve it hot with steamed white rice or with naan, roti, chapathi, idlis, dosas, appam etc.

If you have mint leaves at home, then you can add one handful of mint leaves for more added taste and flavour.
While grinding coconut you can add 5-6 cashew nut, which will add more taste and will give a creamy texture to the mutton gravy.

Thank you all for visiting my space, please come back again for more traditional, authentic and delicious recipes of Tamil Nadu from my kitchen.

Other Kurma Varieties that might be of interest…
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Have a great day and enjoy.

Until then I am signing off…


  1. I have never tried mutton with drumsticks...sounds to try it

  2. Wow...! mouthwatering mutton gravy.... :)


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