Mutton Kulambu


  • Mutton 500 grams (1 lbs). Mix of boneless & bone-in meat
  • Bengal gram (channa dhal) 1 cup
  • Coconut 1 cup
  • Fennel 1 tsp
  • Pearl onions 1½ cup cut in half
  • Pearl onions ½ cup finely chopped
  • Tomatoes ½ cup
  • Chili powder 3 tsp
  • Coriander powder 3 tsp
  • Turmeric powder 2 pinches
  • Ginger 1 inch piece crushed
  • Curry leaves
  • Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
  • Cinnamon stick 1


  1. Prep:
    • Grind the coconut and fennel into fine paste
  2. Take 4 cups of water in a pot, bring it to boil, add channa dhal and cook for 10min, removing dusty broth floating on top.
  3. Add 4 cups of mutton stock. Add the cut-in-half onions, tomatoes, and the vegetables
  4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
  5. Once the vegetables are cooked and the raw chili powder smell is gone add the cooked mutton pieces and the coconut/ fennel paste
  6. Once the kulambu starts to boil, allow it boil for 2-3 min, turn off the stove and garnish
  7. Garnish:
    • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
    • Immediately add ginger and garlic paste and stir
    • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes
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