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Mutton Curd Kurma Recipe: Creamy, Mild and Beautifully Fragrant
Some gravies taste rich without feeling heavy. This mutton curd kurma is one of them. Tender mutton simmers in a pale green masala of coriander leaves, green chillies and fennel, then gets softened with curds and coconut milk. A sizzling tempering of whole spices and browned onions finishes it with a lovely aroma. Ashha says the aftertaste lingers long after the last bite, and it’s easy to see why.
Recipe Creator – Ashha D.Raj
Recipe Overview
- Recipe name: Mutton Curd Kurma
- Prep time: Not specified in the original recipe
- Cooking time: 45 minutes
- Total time: Not specified (45 minutes cooking, plus grinding and prep)
- Servings: 4
- Cuisine / course: South Indian mutton kurma (gravy)
- Diet: Non-vegetarian
- Flavour profile: Creamy, mildly spicy, herby
- Storage: Best within 1 day
Ingredients Overview
The gravy
- Mutton, 300 g: the hearty base
- Curds, 1 cup: tang and a smooth, creamy body
- Coconut milk, 1 cup: richness and sweetness
- Turmeric, ¼ tsp, and salt to taste
Green masala paste (ground)
- Green chillies, 6–7: heat
- Garlic, 6 cloves, and ginger, ½ inch: savoury depth
- Coriander leaves, 1 cup: fresh, herby colour and aroma
- Fennel, ½ tsp, and poppy seeds, ¾ tsp: gentle sweetness and thickening
Tempering
- Oil, 1 tsp; cinnamon, 2 inches; cloves, 3; cardamom, 2
- Onions, 1 tbsp (chopped), garlic, 1 tsp, and a few curry leaves
Garnish
- Coriander leaves
Health Benefits and Nutritional Aspects
Mutton provides protein along with iron, zinc and vitamin B12, while curds add a little more protein and calcium. Coriander leaves, fennel and ginger flavour the gravy without heavy oils, and the recipe uses just 1 tsp of oil.
Coconut milk makes it rich, so a moderate portion alongside rice or a bread is plenty. The dish is naturally gluten-free as written. I haven’t listed calories or nutrient values, since they vary by cut of mutton and how much gravy you serve.
Step-by-Step Preparation
- Make the paste: Grind the green chillies, garlic, ginger, fennel, coriander leaves and poppy seeds.
- Fry the mutton: In a pressure cooker, fry the mutton for a bit. Fry once more after adding the turmeric and salt.
- Add the paste: Stir in the ground paste and toss.
- Add the curds: Mix well, close the lid and cook until the meat is soft, about 5–6 whistles or 10 minutes.
- Release the pressure: Wait until it settles on its own.
- Add the coconut milk: Stir it in and give the kurma a boil.
- Temper: In a pan, heat oil and add cinnamon, cloves and cardamom. Add onions, garlic and curry leaves and let them brown.
- Finish: Pour the tempering into the kurma and mix. Garnish with coriander leaves.
- Serve: Enjoy hot with parotta, roti, ghee rice, dosa or idli.
Mistake to avoid: Boiling the coconut milk too hard. A gentle boil keeps the gravy smooth.
Tips for the Best Results
- Use well-mixed curds so the gravy stays smooth.
- Cut the mutton into even pieces so they cook through together.
- Grind the paste finely for an even, creamy colour.
- Reduce the green chillies for a milder kurma, since 6–7 gives a good kick.
- Don’t skip the final tempering. It adds the browned aroma that sets this kurma apart.
- Store leftovers covered and eat within a day. Gently reheat over a moderate heat.
Frequently Asked Questions
1. What goes well with mutton curd kurma?
Parotta, roti, ghee rice, dosa or idli.
2. Is it very spicy?
It’s moderately spicy, thanks to 6–7 green chillies in the paste. Use fewer for a gentler gravy.
3. Can I use coconut milk and curds separately?
Both are part of the recipe, and together they give the creamy, tangy character.
4. Why add the tempering at the end?
It adds the aroma of browned onions and whole spices to the finished gravy.
5. Can I make it without a pressure cooker?
The recipe is written for a cooker. A pot would need a longer cooking time that I can’t confirm from the page.
6. How long does it keep?
About 1 day, going by the recipe’s storage note.
Try Another Mutton Dish
If you enjoyed this recipe, try Karaikudi Kari Kuzhambu for another delicious homemade meal.
Conclusion
This mutton curd kurma shows how curds, coconut milk and a handful of fresh greens can turn mutton into something rich and comforting. Serve it with parotta, ghee rice or soft idlis, and enjoy a creamy gravy that lingers in memory.
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