Coimbatore Style Mutton Kuruma 🍲 | Perfect for Ghee Rice, Chapathi, Parotta, Idli/Dosai & Rice

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Welcome to Aabidaaryan! Today, we’re making a rich and flavorful Coimbatore Style Mutton Kuruma, a versatile dish that pairs beautifully with ghee rice, chapathi, parotta, idli, dosai, and plain rice. This mutton kuruma is packed with spices and cooked to perfection in a coconut-based gravy, making it a delicious and comforting meal for any occasion.
In This Video, You’ll Discover:
How to make authentic mutton kuruma with a blend of aromatic spices and coconut.
Tips on cooking tender mutton that melts in your mouth.
The perfect ways to serve this kuruma with various South Indian staples.
What You’ll Need:
Mutton (500g, cleaned and cut into pieces)
Onions (2, finely chopped)
Tomatoes (2, chopped)
Green chilies (2, slit)
Ginger-garlic paste (2 tsp)
Fresh coconut (½ cup, grated)
Fennel seeds (1 tsp)
Cinnamon stick (1 small piece)
Cloves (2-3)
Cardamom (2)
Bay leaf (optional)
Turmeric powder (¼ tsp)
Red chili powder (1 tsp)
Coriander powder (2 tsp)
Garam masala (½ tsp)
Fresh coriander leaves (for garnish)
Salt (to taste)
Oil or ghee (for cooking)
Water (as needed)
How to Make Coimbatore Style Mutton Kuruma:
Cook the Mutton: In a pressure cooker, heat oil or ghee and add cinnamon, cloves, cardamom, and bay leaf. Sauté until fragrant. Add onions, green chilies, and ginger-garlic paste, and sauté until golden. Add mutton pieces, turmeric, salt, and water, and pressure cook until the mutton is tender.
Prepare the Coconut Paste: Grind grated coconut and fennel seeds into a smooth paste using a little water. Set aside.
Cook the Kuruma: In the same cooker, add tomatoes, red chili powder, coriander powder, and garam masala. Sauté until the tomatoes are soft. Add the ground coconut-fennel paste and mix well. Add water as needed to adjust the consistency and simmer the kuruma until the flavors are well blended.
Garnish & Serve: Garnish with fresh coriander leaves and serve hot.
Why You’ll Love This Recipe:
Rich & Aromatic: The mutton is cooked in a spiced coconut gravy, giving it a rich and flavorful taste.
Tender & Juicy: The pressure-cooked mutton is tender and juicy, making every bite delicious.
Versatile: This kuruma pairs perfectly with ghee rice, chapathi, parotta, idli, dosai, or plain rice.
Serving Suggestions: Serve this Mutton Kuruma hot with ghee rice, chapathi, parotta, or any South Indian staples like idli and dosai for a hearty and satisfying meal.
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