Kongunadu Style Mutton Thanni Kulambu

Ready in

45 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Spicy
Recipe by Uthami Kitchen on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Sauté Whole Spices

    Heat 2 tablespoons of oil in a pressure cooker. Add 1 teaspoon of fennel seeds, 1 cardamom pod, 1/2 inch cinnamon stick, and 1 clove. for a few seconds until fragrant.

  2. Sauté Aromatics

    Add 1 sliced onion, 1 green chilli, and 1 spring of curry leaves to the cooker. until the onions turn soft and translucent, which should take about .

  3. Add Ginger-Garlic

    Add 1 tablespoon of crushed ginger and garlic to the mixture. Continue to for until the raw smell of ginger and garlic disappears.

  4. Incorporate Tomatoes

    Add 2 chopped tomatoes to the cooker. the tomatoes until they soften and become mushy, which typically takes about .

  5. Add Powdered Spices

    Add 1 teaspoon of turmeric powder, 1 tablespoon of red chilli powder, 1 tablespoon of coriander powder, 1 tablespoon of garam masala powder, and salt to taste. Mix well and for until the raw smell of the spices is gone.

  6. Add More Spices

    Add 1 teaspoon of roasted cumin powder and 1 teaspoon of pepper powder to the mixture. for another minute to combine the flavors.

  7. Add Mutton

    Add 500 grams of well-washed mutton pieces to the cooker. Mix thoroughly, ensuring the mutton is coated with all the spices and aromatics. for until the mutton changes color.

  8. Pressure Cook

    Pour in water as required, ensuring the mutton is adequately submerged for a soupy consistency. Close the pressure cooker lid and cook on medium flame for 7 whistles until the mutton is tender and soft.

  9. Garnish and Serve

    Once the pressure is released, open the cooker and stir the mutton curry. Garnish with fresh chopped coriander leaves (optional). Serve the hot Kongunadu Style Mutton Thanni Kulambu immediately.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

Variations

Simple ways to adapt this recipe.

  • If mutton is not preferredIngredient swap

    Chicken or mushrooms can be used as a substitute.

  • Small onions can be usedIngredient swap

    Small onions can be used instead of large onions for a different flavor profile.

  • Instead of powdered spicesIngredient swap

    You can roast and grind whole coriander, pepper, and cumin for a fresh aroma and taste.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipUse Soft Mutton for a

    Use soft mutton for a tender and enjoyable texture.

  • Flavour tipFor an Enhanced Flavor

    You can add 1 tablespoon of ghee during the sautéing process.

  • Flavour tipAdjust the Amount of Pepper

    Adjust the amount of pepper powder to suit your spice preference.

  • TipThis Dish Pairs Perfectly with Hot Rice

    Millets, idli, dosa, or idiyappam.

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