Kongu Style Aatu Kari Kuzhambu / Mutton Curry – Kongunadu Special, our family favorite Mutton Curry which is flavored with fresh ground coconut and coriander powder masala. The flavor of coriander seeds will be leading. For better results, always use fresh ground coriander seeds powder, which gives nice flavor to the curry.
I learnt this recipe from my MIL long time back. I had previously shared Kongu Style Chicken Curry which is similar to Mutton Curry. This curry is very easy to prepare and doesn’t require much ingredients. Adding tomato is totally optional.
I always pressure cook Mutton for 15-20 whistles to reduce cooking time. And it also makes the meat very soft. The meat which we get in Chennai are so tender that most of the time we end up with half cooked mutton. Follow any method according to your comfort.
Follow the steps exactly to enjoy this Village Style Mutton Curry / Gramathu Style Aatu Kari Kuzhambu which will totally make you nostalgic. And also don’t forget to check the other Mutton Curry Recipes in my blog like, Chettinadu Mutton Curry, Spicy Lamb Curry without Coconut & Home Style Mutton Curry. Lets check the recipe,
Kongu Style Aatu Kari Kuzhambu | Mutton Curry
Mutton Curry flavored with fresh ground coconut and coriander powder masala.
Author: Preeti Tamilarasan
Recipe type: Main
Cuisine: South Indian
- For Curry :
- 300 gms Mutton / Aatu Kari
- ½ tsp turmeric powder
- 1 and ½ tbsp ginger-garlic paste
- 4-5 green chilies – according to your need
- ¼ tsp red chili powder – optional
- 1 tsp coriander powder
- 3-4 cup water
- 1 tbsp chopped coriander leaves
- 1 stick curry leaves
- salt to taste
- 1 tsp mustard seeds
- To Grind :
- ½ cup chopped coconut
- 4 tbsp coriander powder
- 15-20 pearl onions / sambar vengayam
- Please follow the instructions below.
How to prepare Kongu Style Mutton Curry
To Prepare Masala Paste :
- Heat 1 tsp oil in a pan or kadhai. Fry pearl onions till it turns golden brown. Remove from the heat and allow to cool.
- Grind chopped coconut flakes in a mixer. Add coriander powder and grind again. Now, add little water if needed. Add cooked onions and grind again to smooth paste. Keep the masala paste aside.
To Prepare Curry :
- Pressure cook mutton with 1/2 tbsp ginger-garlic paste and turmeric powder along with 3 cup water for 15-20 whistles. Remove from the heat and allow to col. Preserve the water for later use.
- Heat 2-3 tbsp oil in a pan or kadhai. Tamper mustard seeds and curry leaves. Add cooked mutton along with chopped green chilies.
- Saute a while. Add ginger-garlic paste and mix well. Cook it on low-medium flame for 10 mins. Add masala paste and preserved water. Now, add 3 cup water and salt to taste.
- Close the lid and cook on low-medium flame for 15-20 mins. Check the level of spice. If it is not spicy, then add red chili powder. Otherwise add 1 cup water and coriander powder. Mix well everything and cook again for 15 mins. Garnish with chopped coriander and serve hot with rice or roti.