Chettinad Mutton kuzhambu (Karaikudi Mutton Curry)

Mohan Kumar, January 20, 2015

Serving Size of Karaikudi Mutton Curry: 3-4

Ingredients for Karaikudi Mutton Curry:

  1. Mutton – 600 gms

For roast and grind masala

  1. Cloves – 6(small)
  2. Green Cardamom – 6(small)
  3. Cinnamon stick – 1inch
  4. Star anise – 1
  5. Dagad phool (black stone flower) – 1tbsp
  6. Mace (javitri) – 1 flower
  7. Nutmeg (jaiphal) – a very small piece, or 1/4th tsp
  8. Coriander seeds – 2tbsp
  9. Cumin seeds – 1tsp
  10. Black pepper seeds – 2tsp
  11. Fennel seeds – 2tsp
  12. Fresh coconut – 4tbsp


For boiling mutton

  1. Oil – 1tbsp
  2. Onion – 160gm or 1big
  3. Tomato – 190gm or 2(medium)
  4. Ginger and garlic paste – 4tsp
  5. Chilli powder – 1tbsp
  6. Coriander powder – 2tbsp
  7. Cumin powder – 1tsp
  8. Turmeric powder – 1tsp
  9. Water – 3cups
  10. Gravy/curry
  11. Oil – 1/4th cup
  12. Bay leaf – 2
  13. Fennel seeds (saunf) – 1/2tsp
  14. Curry leaves – 20 or more
  15. Shallots – 100gms
  16. Green chilli – 4(slit)
  17. Water – 1/2cup
  18. Coriander leaves – 1/4th cup (chopped)

 Directions to prepare Karaikudi Mutton Curry:

  1. Chop shallots and onion finely, keep it ready.
  2. Take all the ingredients under “For roast and grind masala” and roast it without oil, on low flame, until aroma comes and it becomes lightly brown. In the end, add fresh coconut and roast lightly and switch off. Allow to cool and grind it to a fine powder.
  3. Take a pressure cooker, add all the ingredients written under boiling mutton ingredients. Add water, close the lid and pressure cook until about 4 to 5 whistles or until mutton is cooked. Allow to rest for 10 minutes and then open the lid. Keep it aside. A basic mutton curry is formed.
  4. Now take a cooking vessel, add oil and when hot add whole spices bay leaves, fennel seeds and curry leaves. Let it splutter for a few seconds. Add the shallots, sauté until it is soft and golden colour.
  5. Add green chillies sauté for 2 mins, then add roasted ground powder and roast it with onion mixture for 2 to 3 mins on a medium or low flame without burning the spices. Add 1/2 cup water and cook for 3 mins.
  6. Add cooked mutton liquid only (not the meat) and boil for 10 mins or until it forms like kuzhambu/curry.
  7. Add the mutton pieces and any remaining liquid and mix well. Boil for 5 minutes. The mutton kuzambhu starts leaving oil and the spices are cooked well.
  8. Add chopped coriander leaves and mix well. Lower the flame and simmer for 12 to 15 minutes with the lid closed. Switch off.
  9. Allow it to rest for about 10 mins and delicious karaikudi/chettinadu mutton curry is ready.
  10. Serve this hot, spicy chettinad mutton kalumbu with idli, dosa or idiyappam.



  1. You can reduce the chillies or chilli powder as per your taste.
  2. You can add poppy seeds (kus-kus) in the roasted spices when coconut paste is added.
  3. While cooking kuzhambu/curry add water as required and as per your consistency. This chettinad mutton kuzhambu is more of curry type, sauce consistency is more so that it can be eaten with dosa or idli or parotta.
  4. When my curry got cold, it became thick, so I added a cup of water as per my consistency.
  5. You can prepare with chicken or vegetables with the same ingredients.


Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Fish and Tomato Curry - yummyrecipes.oneshot.inFish Tomato Curry recipe Serving Size: 2 Ingredients for Fish Tomato Curry recipe: For Marination Any fish fillets boneless, skinless, halfed - 500 gms (I used Salmon) 1/4 tsp turmeric powder 1 tsp […]
  • brinjal kchidiBrinjal Khichdi Brinjal Khichdi Serving Size: 4 Ingredients: For the bharvan baingan   8 small sized brinjals (baingan / eggplant) 1/2 cup sliced onions 1 tbsp grated coconut 1 […]
  • Pepper ChickenPepper Chicken Peppery and nutty with a kick, this curry demonstrates the classic flavour pepper can bring to the dish.
  • Fish Roast or Meen PollichattuFish Roast or Meen Pollichattu Serving size of the fish roast : 5 Fish :  preferably mackerel cut in to two pieces  5 Lemon Juice : 1/4 cup Preparing Masala  for fish roast Section A  Turmeric one […]
  • Quick Sardine Tomato CurryQuick Sardine Tomato Curry Serving Size: 2-4 Ingredients: Sardines in Tomato Sauce – 1 can (I used Goya brand) Sliced Shallots – 2 Mustard Seeds – 1/4 tsp Curry Leaves – a sprig Red Chilly Powder – […]
  • Chicken Curry YummyrecipesChicken curry Serving size: 4-5 Ingredients: Marinate: ½ kg chicken, washed and cut into medium sized pieces 3 tbsp curds 1 tsp red chilli powder (adjust to suit your spice level) ¼ […]
  • Punjabi Masala ChickenPunjabi Masala Chicken Serving Size: 3-4 Ingredients: Chicken- 500 gms (cut into pieces) Onions- 4 (finely chopped) Tomatoes- 4 (finely chopped) Ginger-garlic paste- 2tbsp Red chilli powder- […]
  • Punjabi Masala ChickenPunjabi Masala Chicken Serving Size: 3-4 Ingredients: Chicken- 500 gms (cut into pieces) Onions- 4 (finely chopped) Tomatoes- 4 (finely chopped) Ginger-garlic paste- 2tbsp Red chilli powder- […]
  • crab roastCrab Roast Kallu Shappu Style or Toddy Shop style Serving size of Crab Roast recipe: 4-6 Ingredients to prepare Crab Roast Crab - One Kilo around 6 Crabs Chilly powder - 4 Teaspoon Coriander Powder - 4 Teaspoon Garlic pods […]
  • Duck RoastDuck Roast Serving Size of the Duck Roast : 4 Ingredients to prepare Duck Roast Duck Meat : Half kg Red Chilli  : 30 numbers deseeded Pepper :one small spoon Jeera: half small […]
  • Fried Meat PiralenFried Meat Piralen Serving Size of Fried Meat Piralen: 6-8 Ingredients for Fried Meat Piralen: Chicken - 1/2 kg Chopped Onion - 3 Nos (medium sized) Chopped Tomato - 1 Nos (Large sized) Ginger , […]
  • mutton peralanMutton Piralen A typical rich Kerala dish with little grevy which everyone loves. A must try Kerala dish.