Andhra Mamsam Pulusu
A fiery and tangy mutton curry from Andhra Pradesh. Tender goat meat is simmered in a spicy tamarind-based gravy, creating a rich and aromatic dish that's a true South Indian classic. Perfect with hot rice.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Marinate Mutton & Prepare Tamarind
- b.Clean and wash the mutton pieces. In a bowl, combine the mutton with 1 tbsp of the ginger garlic paste, turmeric powder, 1 tsp red chili powder, and 1 tsp salt. Mix thoroughly to coat the meat. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
- c.While the mutton marinates, soak the tamarind in 1 cup of hot water for 20 minutes. Squeeze the pulp to extract all the juice, then strain the liquid through a fine-mesh sieve, discarding the solids. Set the tamarind extract aside.
- 2
Step 2
- a.Sauté Aromatics & Brown the Mutton
- b.Heat sesame oil in a pressure cooker over medium-high heat. Once hot, add the mustard seeds and cumin seeds. When they begin to splutter, add the curry leaves and slit green chilies. Sauté for 30 seconds.
- c.Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
- d.Add the remaining 0.5 tbsp ginger garlic paste and sauté for another minute until the raw aroma disappears.
- e.Add the marinated mutton pieces to the cooker. Sauté on high heat for 6-8 minutes, stirring occasionally, until the mutton is well-browned on all sides. This step is crucial for developing a deep flavor.
- f.Stir in the chopped tomatoes, remaining 0.5 tsp red chili powder, coriander powder, and the remaining 0.5 tsp salt. Cook for 4-5 minutes until the tomatoes turn soft and mushy, and oil begins to separate from the masala.
- 3
Step 3
- a.Pressure Cook the Mutton
- b.Pour in 1.5 cups of water and stir everything together, scraping the bottom of the cooker to release any browned bits.
- c.Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the mutton is about 90% tender.
- d.Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
- 4
Step 4
- a.Simmer the Pulusu
- b.Once the pressure has fully released, carefully open the cooker. Check the mutton for tenderness; it should be almost cooked through.
- c.Turn the heat back on to medium-low. Pour in the prepared tamarind extract and stir well to combine.
- d.Bring the curry to a gentle boil, then reduce the heat to low and let it simmer, uncovered, for 15-20 minutes. This allows the mutton to absorb the tangy flavor and the gravy to thicken. The pulusu is ready when the gravy has reached your desired consistency and you see oil floating on top.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Sprinkle the garam masala over the curry and stir gently.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the Mamsam Pulusu rest for at least 10-15 minutes before serving. This helps the flavors to meld together beautifully. Serve hot with steamed rice or ragi sangati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most flavorful curry, use bone-in mutton from the shoulder or leg.
- 2Browning the mutton well before pressure cooking is key to a rich, deep-flavored gravy.
- 3To balance the tanginess of the tamarind, you can add a tiny piece of jaggery (about 0.5 tsp) along with the tamarind extract.
- 4For a thicker, richer gravy, add a paste of 1 tbsp poppy seeds (gasagasalu) and 2 tbsp grated fresh coconut when you add the tamarind water.
- 5The flavor of the pulusu improves significantly as it rests. It often tastes even better the next day.
Adapt it for your goals.
Vegetarian
Replace mutton with hearty vegetables like bottle gourd (sorakaya), drumsticks (munakkaya), or brinjals (vankaya). Adjust cooking time accordingly.
Chicken VersionChicken Version
Substitute mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
SpicierSpicier
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
Red meat like mutton is rich in heme iron, a form of iron that is easily absorbed by the body. It helps in the formation of red blood cells, prevents anemia, and boosts energy levels.
Anti-inflammatory Properties
The recipe uses spices like turmeric and ginger, which contain powerful compounds like curcumin and gingerol, known for their potent anti-inflammatory and antioxidant benefits.
Frequently asked questions
A single serving of Andhra Mamsam Pulusu contains approximately 450-500 calories. This is an estimate and can vary based on the cut of mutton used and the amount of oil.