Mutton Kurma is a coconut base, South Indian goat curry recipe. I am going to share mil’s paruppu mutton kurma. Paruppu Mutton is a traditional recipe common in Tamil Nadu villages. This particular Paruppu Mutton kurma is my mil’s recipe she usually makes this style of kurma mostly with goat intestine. However, it could be made with goat meat and goat intestine.
My mom makes the vegetarian version of this same paruppu kurma. Simply omit the meat and follow the rest of the steps for a vegetarian version. To be honest vegetarian version is my favorite and mutton version is the rest of my family members favorite kurma. Please Do try this paruppu mutton kurma with intestine and also, without meat. In my home, we usually serve this paruppu mutton kurma with idiyappam, appam, idly, dosa, and chapati. You could also serve with steamed rice.
You may also like other traditional Tamil Nadu recipes like Chettinad Pepper Chicken Gravy, Chettinad Chicken kulambu, Chicken Chettinad, Pallipalayam Chicken.
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Ingredients :
- 500 grams of bone in Mutton pieces
- 300 grams of finely chopped onion
- 150 grams of tomato ground to paste
- 1/3 cup of oil
- 1/2 tsp of chili powder
- 1 tsp of coriander powder
- 2 tsp of salt(adjust to taste)
- 10 cups of water(if using a pressure cooker, use 6 cups)
- 1/2 tsp of turmeric powder
- 20-curry leaves
- 1/4 cup of coriander leaves- chopped
- 1/2 cup of chana dal (soak the dal in water for an hour)
- 4- brinjal – chopped into bite size pieces
Whole spices:
- 5- green cardamon
- 4 – cinnamon sticks – 2 cm each
- 4 – cloves
- 1- bay leaves
For Mutton Kurma masala:
- 1/2 cup of grated coconut(only white part)
- 10 – mint leaves
- 1/2 tsp of poppy seeds(Kasa Kasa)
- 1 tsp of fennel seeds
- 2 – green chili(medium-size)
Procedure :
1. In a medium-size pot heat required oil and when the oil is hot fry the whole spices for a second followed by onion until light brown. Add in the curry leaves as well and, ginger and garlic paste, saute for 2 minutes.
2. Add the ground tomato paste and let it cook until oil floats. Season the kurma masala with some salt, chili powder, turmeric powder and, coriander powder. Mix the spice powders for 10 seconds and then, add the washed mutton pieces, season the mutton with some salt and continuously saute the mutton for 20 minutes or until mutton release its water.
3. After 20 minutes, add the required water to cook the mutton mix well and adjust the salt. Cover the pot with a lid let the mutton cook until tender. Mutton will take around 3 hours or so to cook so you could also pressure cook the mutton.
4. Make sure mutton is completely cooked then, add in the soaked chana dal and brinjals. Check the seasonings and water level then, cover the pot with a lid, continue to cook until dal and veggies are well cooked, around 20 minutes.
5. While the veggies are cooking, prepare the mutton kurma masala. Simply, grind the all the ingredients for Mutton kurma masala to a paste. If required, add water while grinding.
6. Once the dal and brinjal have become tender, add the Mutton kurma masala to the pot and mix well. Check the seasoning one last time, add in the coriander leaves and leave the pot open, let the mutton kurma simmer until thickened for about 20 minutes.
Note :
The same recipe could also be prepared with goat intestine.
