Name: Mutton Drumstick Curry (Mutton Munakkai Pulusu)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 People
Cuisine: Indian
Ingredients: 500 grams Mutton; 1 pinch Turmeric Powder; 1 teaspoon Chilli Powder; 1 teaspoon Salt; 1 large, roughly chopped Onions; 8-10, peeled Garlic Cloves; 1 inch piece, roughly chopped Ginger; 2-3 small pieces Coconut; 2-3 tablespoons Cooking Oil; 1/2 teaspoon Mustard Seeds; 1/2 teaspoon Urad Dal; 1/2 teaspoon Cumin Seeds; 2-3 Cloves; 1 Cardamom; 1 small piece Cinnamon Stick; 2, slit Green Chillies; 1 medium, finely chopped Onions; a few sprigs Curry Leaves; 1-2, finely chopped Tomatoes; 1 teaspoon Coriander Powder; 1 teaspoon Mutton Masala Powder; 1/2 teaspoon Garam Masala Powder; for garnish Coriander Leaves; 1 glass (approx. 200-250 ml) Water; 2-3, cut into 2-3 inch pieces Drumsticks

Ready in

60 mins

Cuisine

Indian · South Indian

Prep Time

30 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~500 kcal

Recipe Summary

This video demonstrates how to prepare a delicious and flavorful Mutton Drumstick Curry, also known as Mutton Munakkai Pulusu. The recipe involves marinating mutton with basic spices, preparing a fresh aromatic masala paste, and then cooking the mutton and drumsticks in a pressure cooker to achieve tender meat and a rich gravy. It's a simple yet super tasty dish that highlights the unique flavor of drumsticks with mutton.

Adjust servings

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All Ingredients - For Marination

Mutton 500 grams
Turmeric Powder 1 pinch
Chilli Powder 1 teaspoon
Salt 1 teaspoon

All Ingredients - For Masala Paste

Onions 1 large, roughly chopped
Garlic Cloves 8-10, peeled
Ginger 1 inch piece, roughly chopped
Coconut 2-3 small pieces

All Ingredients - For Tempering & Gravy

Cooking Oil 2-3 tablespoons
Mustard Seeds 1/2 teaspoon
Urad Dal 1/2 teaspoon
Cumin Seeds 1/2 teaspoon
Cloves 2-3
Cardamom 1
Cinnamon Stick 1 small piece
Green Chillies 2, slit
Onions 1 medium, finely chopped
Curry Leaves a few sprigs
Tomatoes 1-2, finely chopped
Coriander Powder 1 teaspoon
Mutton Masala Powder 1 teaspoon
Garam Masala Powder 1/2 teaspoon
Coriander Leaves for garnish
Water 1 glass (approx. 200-250 ml)

All Ingredients - Main Vegetable

Drumsticks 2-3, cut into 2-3 inch pieces

Tools You'll Need

Pressure cooker
Bowl

Don't have an ingredient? Try these 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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Step-by-Step Instructions

Step 1: Prepare the Mutton

Wash the mutton thoroughly 3-4 times. In a bowl, add the washed mutton, a pinch of turmeric powder, some chili powder, and some salt. Mix everything well to marinate the mutton. Set aside for .

Step 2: Prepare the Masala Paste

Take roughly chopped onions, peeled garlic cloves, chopped ginger, and coconut pieces. Blend them into a smooth paste in a mixer grinder. Set aside.

Step 3: Sauté Aromatics and Masala Paste

Heat 2-3 tablespoons of oil in a pressure cooker. Add mustard seeds, urad dal, cumin seeds, cloves, cardamom, and cinnamon stick. Once they splutter, add 2 slit green chilies, finely chopped onions, and curry leaves. Sauté until onions turn translucent. Then add the finely chopped tomatoes and cook until they soften. Now, add the prepared masala paste and mix well. Cook for until the raw smell of the masala paste disappears.

Step 4: Add Mutton and Spices

Add the marinated mutton to the cooker. Mix well with the sautéed masala. Cover the cooker with a lid (without the whistle) and let it cook for until the mutton releases its own water. After , open the lid and add chili powder, coriander powder, mutton masala powder, garam masala powder, and some chopped coriander leaves. Mix thoroughly.

Step 5: Add Drumsticks and Pressure Cook

Pour in about 1 glass (200-250 ml) of water. Add the cut drumstick pieces. Mix gently. Close the pressure cooker with the lid and put on the whistle. Cook for 3-4 whistles on medium heat. After the whistles, turn off the heat and let the pressure release naturally for about . Open the cooker.

Step 6: Serve the Curry

The Mutton Drumstick Curry is now ready. The mutton and drumsticks should be perfectly cooked and tender. Serve hot with rice or roti.

Pro Tips

• Marinate the mutton for 10-20 minutes to allow the flavors to penetrate the meat.

• Ensure the masala paste is cooked until its raw smell disappears for a better taste.

• Add drumsticks just before pressure cooking to prevent them from becoming mushy.

Recipe Variations

• Adjust the amount of chili powder and garam masala according to your spice preference.

• You can add other vegetables like potatoes along with drumsticks for variety.

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