Mutton Vellai Kurma – Tamil Nadu Style White Mutton Curry

Try this delicious coconut-based mutton delicacy that is super simple and bursting with flavors!


Mutton with bones – 1/2 kg
Shallots/pearl onions- 10, thinly sliced
Ginger-garlic paste – 2 tsp
Green chilies-2
Turmeric powder – 1/4 tsp
Freshly grated coconut – 1/2 cup
Poppy seeds – 1 tsp
Cashew nuts – 5
Fennel seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Yogurt- 2 tsp
Dry red chili-1
Bay leaf- 1
Cloves – 4
Cinnamon stick – 1/2″ stick
Cardamom pods- 3
Coriander leaves- A small bunch, finely chopped
Salt – To taste
Oil- As needed
Water – As needed

Method: Clean, wash, and drain the mutton pieces. Marinate the mutton with 1 tsp of ginger-garlic paste, 1 green chili, turmeric powder, and salt.  Pressure cook the mutton with enough water for 4-5 whistles. Remove from flame and keep aside.

In a grinder, make a smooth paste of the grated coconut, poppy seeds, cashew, cumin seeds, fennel seeds, and yogurt. Keep this aside.

Heat oil in a pan. Splutter cumin seeds, fennel seeds, bay leaf, dry chili, cloves, cinnamon, & cardamom. Add the sliced shallots and remaining green chili. Saute until translucent. Add the remaining ginger-garlic paste and fry until the raw smell goes away. Add the cooked mutton along with the both. Allow it to boil. Add the prepared paste to the mutton gravy and simmer for 10 mins. Garnish with chopped coriander leaves. Serve hot with dosa, parotta, or appam.

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