Mutton Kulambhu Using Kulambhu Milagai Thool

I have already shared a version of mutton kulambhu with freshly ground spices but today's version is different one using the kulambhu milagai thool.
As this kulambhu milagai thool has all the garam masala spices which normally used for the tempering so w don't use any extra spices for tempering
If you don't have kulambhu milagai thool,use the redchilly powder and coriander powder,do the tempering with whole spices.This type of kulambhu is made especially in village sides to pair up with either rice or idly and dosa.
Usually this kulambhu is made slightly watery to accompany with idly and very little coconut paste is added to give thickness to the gravy.

Basic Information
Preparation time ~ 20 minutes
Cooking time~40 minutes
Serves ~3-4


Mutton(with bones)1 lb
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)2 (medium size)
Ginger&garlic paste2 tsp
Kulambhu Milagai thool1 tbs
Turmeric powder/manjal podi1/2tsp
Garlic/poondu(finely chopped)2-3 cloves
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1 tbs(chopped)
Salt13/4 tsp
Oil3 tbs

Pound to a coarse paste

Shallots/chinna vengayam4-5
Garlic/poondu2 cloves
Ginger/inji1/2' piece
Red chilly powder1/2tsp
Cumin seeds/jeeragam1/2tsp

Grind to a fine paste
Coconut(grated)3 tbs
Fennel seeds/sombu1/2tsp
Cashews/mundiri2 (optional)


  • Clean and wash the mutton pieces,pound the given ingredients in a stone mortar and keep it aside.
  • Put the mutton pieces and the pound paste,turmeric powder and 1/ tsp of salt in a pressure cooker along with 2 cups of water.Cook it in a medium flame for 4-5 whistles or till the mutton becomes tender.
  • Meanwhile grind the given ingredients to a fine paste and set it aside.
  • Heat a pan with oil and crackle the fennel seeds,add the chopped onion,garlic and curry leaves.
  • Saute it till transparent and goes in the ginger &garlic paste fry it for a minute.Now add in the chopped tomatoes,cook it until mushy.
  • Add the kulambhu milagai thool and give it a mix,add the mutton stock and let it boil for 5 minutes.
  • Add the ground coconut paste and let it cook for a boil.At this stage add the mutton pieces and water as per the consistency needed,simmer it for 12- 15 minutes.
  • Finally sprinkle the chopped coriander and put off the flame.
  • Serve it with white rice or idly,dosa.


  • Instead of kulambhu milagai thool,2 tsp of red chilly powder and 2 tsp of coriander powder can be used.Needed 1/4 tsp of garam masala powder can be added.
  • If you are not using kulambhu milagai thool,do the tempering with whole garam masala such as cloves and cinnamon.
  • If there is little mutton stock left then add some water along with that to get the consistency.

This recipe is off to Tamizhar Samayal Tuesday event.


mutton gravy luks super delicious!!!

wow awesome curry dear, looks heavenly love to enjoy them with dosa :)

Droolworthy mutton curry, loved its vibrant colour, must be very delicious!

Wow this looks amazing :-) great recipe and presentation :-)
Do visit my blog

So Tempting akka...I was planning to make mutton kurma today, now going to try your recipe... you reminded me the good old days of mutton kulambu which my aunties used to prepare during village festivals...

OMG...looks soooooo awesome n delicious curry...lovely clicks!!

mutton kuzhambu looks really delicious and tempting...the color is more appealing, must have tasted great with idlis...

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