The recipe for Vellai Mutton Kurma is a perfect accompaniment for idli, dosai, and appam. This South Indian-style kurma makes for the perfect Sunday breakfast.
Mutton vellai kurma makes the perfect accompaniment to idli, dosai, or appam for a Sunday breakfast. This is a heavy kurma fortified with the richness of cashews and coconut. We like to make it a little spicy at home by amping up the green chillies. Green chillies are ground to a paste and added to the kurma. You can adjust the chillies according to your liking. The spice kind of balances the richness of the kurma.
If you are a vegetarian and would like to try this recipe, check https://youtu.be/1Qr20cGzoZA
Here are the things you can buy online for making this recipe Bergner Tri-ply pressure Cooker Pan https://amzn.to/3S5ksxP BIG Tri-Ply Deep Fry Stainless Steel Saute pan https://amzn.to/347Rqdx Panasonic Mixie https://amzn.to/2YnuS2P Serrated Knife Set https://amzn.to/3HN9M3D
Here is the video of how to make Mutton Vellai Kurma
Ingredients
2 teaspoon coconut oil 2 cloves 2 cardamom 1 sprig of curry leaves 1 tablespoon minced ginger 2 green chillies 1/3 cup onions, sliced 1/2 teaspoon salt 2 tomatoes, chopped 3 sprigs of mint leaves 1 cup water 1/2 teaspoon black pepper powder 2 sprigs of coriander leaves
For Cooking Mutton
500 grams of mutton bone-in 1 cup water 2 cloves 2 cardamom 1 small piece of cinnamon 1 star anise 3/4 teaspoon salt
For Vellai Masala Paste
1/3 cup fresh coconut 20 cashews 8 green chillies 1/2 teaspoon fennel seeds 2 teaspoon fried gram dal (pottukadalai) 1/2 cup water
First, let’s cook the mutton. I prefer cooking the mutton in a pressure cooker and here is how I do it. Bone-in mutton is preferred and keep the pieces small and bite-size for this kurma. Add the cleaned mutton to a cooker. Add the water, spices, and salt. Cover the pan with a lid and add the pressure weight. Cook on a medium flame for about 20-25 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle down. Open the cooker and check if the meat is soft and tender. If need be, cook for a few more minutes. Set aside.
Grind everything listed under vellai masala paste. Grind to a smooth paste in a blender or a heavy-duty mixie. Set aside.
Now let’s make the kurma.
Heat oil in a pan and add in the cloves, cardamom, curry leaves, and ginger. Saute for a few seconds. Add in chopped green chillies and the sliced onions. Cook till the onions are soft. Add the remaining salt and the tomatoes. Go easy on the salt as the mutton is already salted. Add the mint leaves and mix well to combine. Cover the pan with a lid and cook for a couple of minutes.
Add the cooked mutton along with the stock. Add the ground vellai masala paste. Wash the mixie with a cup of water and add to the pan. Mix well. Cover the pan with a lid and simmer on a low flame for 5-7 minutes. The kurma might foam up a little while cooking. So keep stirring every now and then.
Finally, finish with sprinkling black pepper powder and coriander leaves.
Serve hot with idli, dosai, and appam.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Ingredients
2 teaspoon coconut oil 2 cloves 2 cardamom 1 sprig of curry leaves 1 tablespoon minced ginger 2 green chillies 1/3 cup onions, sliced 1/2 teaspoon salt 2 tomatoes, chopped 3 sprigs of mint leaves 1 cup water 1/2 teaspoon black pepper powder 2 sprigs of coriander leaves
For Cooking Mutton
500 grams of mutton bone-in 1 cup water 2 cloves 2 cardamom 1 small piece of cinnamon 1 star anise 3/4 teaspoon salt
For Vellai Masala Paste
1/3 cup fresh coconut 20 cashews 8 green chillies 1/2 teaspoon fennel seeds 2 teaspoon fried gram dal (pottukadalai) 1/2 cup water
First, let’s cook the mutton. I prefer cooking the mutton in a pressure cooker and here is how I do it. Bone-in mutton is preferred and keep the pieces small and bite-size for this kurma. Add the cleaned mutton to a cooker. Add the water, spices, and salt. Cover the pan with a lid and add the pressure weight. Cook on a medium flame for about 20-25 minutes. Ignore the number of whistles. Remove from heat and wait for the pressure to settle down. Open the cooker and check if the meat is soft and tender. If need be, cook for a few more minutes. Set aside.
Grind everything listed under vellai masala paste. Grind to a smooth paste in a blender or a heavy-duty mixie. Set aside.
Now let’s make the kurma.
Heat oil in a pan and add in the cloves, cardamom, curry leaves, and ginger. Saute for a few seconds. Add in chopped green chillies and the sliced onions. Cook till the onions are soft. Add the remaining salt and the tomatoes. Go easy on the salt as the mutton is already salted. Add the mint leaves and mix well to combine. Cover the pan with a lid and cook for a couple of minutes.
Add the cooked mutton along with the stock. Add the ground vellai masala paste. Wash the mixie with a cup of water and add to the pan. Mix well. Cover the pan with a lid and simmer on a low flame for 5-7 minutes. The kurma might foam up a little while cooking. So keep stirring every now and then.
Finally, finish with sprinkling black pepper powder and coriander leaves.
Serve hot with idli, dosai, and appam.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/mutton-vellai-kurma/
Simple and tasty vendakkai sambar recipe made with the addition of store-bought sambar powder. Simple everyday South Indian Tamil-style sambar recipe .
We are making a basic and tasty Vendakkai Sambar in this simple recipe series. This is my mom’s recipe for sambar and it is one of my favorites. She happily used store-bought sambar powder for this recipe; it works well every time. She used the brands Annapoorna and Sakthi.
We used to have this for breakfast usually with idli or dosai and this would be packed for lunch along with rice. The roasted ladies’ finger soaked in sambar is really tasty. Instead of ladies’ finger, you can use any veggies of your choice.
Here are the things you can buy online for making this recipe
Carote Non-Stick Kadai https://amzn.to/3Agdj88 Bergner Tri-ply pressure Cooker Pan https://amzn.to/3S5ksxP Sambar Powder https://amzn.to/3I3rFel
Here is the video of how to make Vendakkai Sambar
For Roasting Ladies Finger
1 tablespoon Indian sesame oil 250 grams ladies finger
Other Ingredients
1 teaspoon Indian sesame oil 1/4 teaspoon fenugreek seeds 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1 dried chilli 1 green chilli 1 sprig curry leaves 1/3 cup onions, diced 2 ripe tomatoes, diced 1 teaspoon salt 2 teaspoon coriander powder 1 teaspoon sambar powder 1/2 teaspoon jaggery 1/4 teaspoon asafoetida 1 marble-sized tamarind 1/2 cup hot water 1.25 cup water (divided) 2 sprigs coriander leaves
For Cooking Toor Dal
1/2 cup toor dal 1/4 teaspoon turmeric powder 1/4 teaspoon Indian sesame oil 2 cups water
Roasting the ladies finger – Heat oil in a pan and add the diced ladies finger. Roast on a medium flame until golden. It will take about 5-6 minutes. Once roasted and the ladies finger is slightly brown all over, remove from the pan and set aside to cool.
In the same pan add a teaspoon of oil. Add the fenugreek seeds, mustard seeds, cumin seeds, dried red chilli, and green chilli. Add a sprig of fresh curry leaves and saute for a few seconds. Let the mustard seeds crackle. Add the diced onions, tomatoes, and salt. Mix well to combine. Cover the pan with a lid and cook on a low flame till the tomatoes are mushy. It should take about 3-4 minutes. Once the tomatoes are mushy, add the coriander powder, sambar powder, jaggery, and asafoetida. Saute for a few seconds. Add the tamarind pulp and little water. (Soak the tamarind in hot water for 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith.) Cook for five minutes. Add the roasted ladies’ finger and the cooked dal ( Here is how to cook the dal – Add the washed dal along with turmeric powder, oil, and water to a pressure cooker. Cook for 10 minutes or 5 whistles in a pressure cooker. Remove from heat and wait for the pressure to settle. Open and gently mash the dal.) Add the remaining water to adjust the consistency of the sambar. Simmer for 5 minutes. Garnish with coriander leaves. Our sambar is ready.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
