A fiery and aromatic mutton curry straight from the heart of Andhra Pradesh. Tender mutton pieces are cooked in a rich gravy made with roasted spices, coconut, and a generous kick of red chilies. This dish is a true celebration of bold South Indian flavors.
Prep25 min
Cook60 min
Servings4
Serving size: 1 cup
385cal
38gprotein
18gcarbs
19g
Ingredients
500 g Mutton (Bone-in, curry cut)
0.25 cup Curd (Whisked until smooth)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (For marinade, adjust to taste)
6 pcs Dried Red Chilies (Guntur or Byadgi variety recommended)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
About Andhra Mutton Curry, Steamed Rice and Tomato Rasam
Aromatic, protein-packed Mamsam Kura with fluffy rice & tangy tomato rasam. Comfort food at its best!
This andhra dish is perfect for lunch. With 760.3299999999999 calories and 46.93g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Cinnamon Stick
2 pcs Green Cardamom
1 tbsp Poppy Seeds
3 tbsp Grated Coconut (Fresh or desiccated)
3 tbsp Vegetable Oil
2 medium Onion (Finely sliced)
2 pcs Green Chili (Slit lengthwise)
10 pcs Curry Leaves
2 medium Tomato (Finely chopped)
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (For gravy, as needed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, 1.5 tbsp ginger garlic paste, turmeric powder, 1 tsp red chili powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or preferably for 2-4 hours in the refrigerator for more tender meat.
2
Prepare the Spice Paste
Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and green cardamom.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
Add the poppy seeds and grated coconut to the pan and roast for another 60 seconds until the coconut is lightly golden.
Remove from heat and allow the mixture to cool down completely.
Transfer the cooled spices to a grinder or blender. Add 2-3 tablespoons of water and grind to a smooth, thick paste.
3
Sauté Aromatics and Build the Gravy Base
Heat vegetable oil in a pressure cooker over medium heat.
Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown. This step is crucial for the flavor of the gravy.
Add the slit green chilies and curry leaves, and sauté for another minute.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they become soft, mushy, and oil starts to separate from the mixture.
4
Cook the Mutton and Masala
Add the marinated mutton to the pressure cooker. Increase the heat to medium-high and sauté for 7-8 minutes, stirring frequently, until the mutton is browned on all sides and the moisture has evaporated.
Add the freshly ground spice paste to the cooker. Continue to sauté for another 5 minutes, stirring continuously, until the raw smell of the masala disappears and oil begins to ooze from the sides.
5
Pressure Cook the Curry
Pour in 1.5 cups of warm water and the remaining 1 tsp of salt. Stir well to combine everything, scraping the bottom of the cooker to release any stuck bits.
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
Turn off the heat and let the pressure release naturally. Do not force open the lid.
6
Garnish and Serve
Once the pressure has settled, carefully open the cooker lid.
Check if the mutton is cooked through and tender. If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken it.
Adjust salt if necessary. Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, ragi sangati, dosa, or chapati.
Servings
4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
