Here’s a rich, authentic Chettinad Mutton Kuruma recipe—a flavour-packed dish from the famous Chettinad cuisine known for its bold spices and aromatic gravies.
🥘 Chettinad Mutton Kuruma Recipe
🧾 Ingredients
For Mutton Cooking:
500 g mutton (with bone preferred)
1/2 tsp turmeric powder
Salt (as needed)
2 cups water
For Kuruma Masala Paste:
2 tbsp grated coconut
1 tbsp poppy seeds
1 tbsp roasted gram (pottukadalai)
5–6 cashew nuts
1 tsp fennel seeds
4–5 dried red chillies
1 tsp coriander seeds
1 small piece of cinnamon
2 cloves
2 cardamom pods
For Gravy:
2 tbsp oil
1 bay leaf
1 onion (finely chopped)
2 tomatoes (chopped)
1 tbsp ginger-garlic paste
1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp garam masala
Curry leaves (a few)
Fresh coriander leaves (for garnish)
🍳 Cooking Method
1️⃣ Cook the Mutton
Pressure cook mutton with turmeric, salt, and water for 4–5 whistles until tender.
Keep the stock aside (this adds flavour later).
2️⃣ Prepare the Masala Paste
Dry roast all spices lightly until aromatic.
Grind with coconut, poppy seeds, roasted gram, and cashews into a smooth paste using a little water.
3️⃣ Make the Kuruma
Heat oil in a pan and add bay leaf and curry leaves.
Add the onions and sauté until they are golden brown.
Add ginger-garlic paste and cook till the raw smell disappears.
Add tomatoes and cook until they are soft, and the oil separates.
4️⃣ Spice It Up
Add chilli powder, coriander powder, and garam masala.
Mix well and cook for 2 minutes.
5️⃣ Combine Everything
Add the ground masala paste and cook for 5 minutes.
Add cooked mutton along with its stock.
Simmer for 10–15 minutes until the gravy thickens and oil floats on top.
6️⃣ Final Touch
Garnish with fresh coriander leaves.
Serve hot.
🍽️ Serving Suggestions
This kuruma pairs beautifully with:
Idiyappam
Parotta
Dosa
Steamed rice
🔥 Pro Tips
Use freshly ground spices for authentic Chettinad flavour.
Cooking in sesame oil enhances taste.
Let the curry rest for 30 minutes—flavours deepen beautifully.
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