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Kongu Kari Kolambu

Apr-11-2018
Priyadharshini Selvam
20 minutes
Prep Time
45 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Kongu Kari Kolambu RECIPE

Mutton curry which is famous from kongunad cuisine of Tamil nadu

Recipe Tags

  • Non-veg
  • Tamil Nadu
  • Side Dishes

Ingredients Serving: 5

  1. For frying Shallots:
  2. 1 teaspoon oil
  3. 1 sprig curry leaves
  4. 20 shallot onions
  5. For Mutton Masala Powder:
  6. 1/2 teaspoon Turmeric
  7. 1 teaspoon fennel seeds
  8. 1 1/2 teaspoon poppy seeds (khus khus)
  9. 6 dried red chillies
  10. 1/2 teaspoon cumin seeds
  11. 1 clove
  12. 1 cinnamon
  13. 3 cardamom
  14. 1 1/2 tablespoon coriander seeds
  15. Other Ingredients:
  16. 1 small Coconut's milk
  17. 1 teaspoon castor oil
  18. 500 grams Mutton with bone
  19. 1 heaping teaspoon rock salt
  20. 4 stalks coriander leaves, finely chopped
  21. For Ginger Garlic paste:
  22. 6 cloves garlic
  23. 2 1/2 inch piece ginger
  24. For Tempering:
  25. 1 teaspoon vegetable oil
  26. 1/4 teaspoon mustard seeds
  27. 1/4 teaspoon urad dal

Instructions

  1. Heat oil in a pan and sauté shallots (small onions and curry leaves) for 3-4 minutes until the shallots are pink and soft. Remove from heat and set aside.
  2. Dry roast all the ingredients listed under mutton masala powder except turmeric and poppy seeds (khuskhus) until fragrant.
  3. Remove from heat and transfer to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. Grind the mixture to a very fine powder.
  4. To the ground powder add in the fried shallot mixture and add half a cup of water. Grind to a smooth paste. Set aside.
  5. Keep a pressure pan on heat and add in the washed, cleaned and drained mutton pieces. Add a teaspoon of castor oil to the mutton. Mix well and cook for 5 minutes until all the juices that come from the mutton has evaporated and its completely dry.
  6. Grind the ginger and garlic with quarter cup of water to a fine paste.
  7. Fry till the ginger garlic paste is covered on mutton and is almost dry. Add in the mutton masala paste and the second and third pressed coconut milk.
  8. Cover the pan and let it cook for 12 whistles on medium flame.
  9. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally. Open the cooker and add a heaping teaspoon of rock salt. Combine well. Set aside.
  10. For tempering : Heat oil in a pan and add in the cardamom, mustard seeds and urad dal. Let it splutter. Add it to the mutton curry
  11. Add in the first pressed coconut milk and finely chopped coriander leaves. Mix well to combine.
  12. Serve with idly, dosa, rice.

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Shelly Sharma
Apr-12-2018
Shelly Sharma   Apr-12-2018

Deliciously amazing!

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