Kongu Kari Kolambu | How to make Kongu Kari Kolambu

By Priyadharshini Selvam  |  11th Apr 2018  |  
5 from 1 review Rate It!
  • Kongu Kari Kolambu, How to make Kongu Kari Kolambu
Kongu Kari Kolambuby Priyadharshini Selvam
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About Kongu Kari Kolambu Recipe

Mutton curry which is famous from kongunad cuisine of Tamil nadu

Kongu Kari Kolambu

Ingredients to make Kongu Kari Kolambu

  • For frying shallots:
  • 1 teaspoon oil
  • 1 sprig curry leaves
  • 20 shallot onions
  • For Mutton masala Powder:
  • 1/2 teaspoon turmeric
  • 1 teaspoon fennel seeds
  • 1 1/2 teaspoon poppy seeds (khus khus)
  • 6 dried red chillies
  • 1/2 teaspoon cumin seeds
  • 1 clove
  • 1 cinnamon
  • 3 cardamom
  • 1 1/2 tablespoon coriander seeds
  • Other Ingredients:
  • 1 small coconut's milk
  • 1 teaspoon castor oil
  • 500 grams Mutton with bone
  • 1 heaping teaspoon rock salt
  • 4 stalks coriander leaves, finely chopped
  • For ginger Garlic paste:
  • 6 cloves garlic
  • 2 1/2 inch piece ginger
  • For Tempering:
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon urad dal

How to make Kongu Kari Kolambu

  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.

Reviews for Kongu Kari Kolambu (1)

Shelly Sharma10 months ago

Deliciously amazing!
Priyadharshini Selvam
10 months ago
thank you