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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
Marinate Mutton & Prepare Tamarind
Sauté Aromatics & Brown the Mutton

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A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
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.
This andhra recipe takes 85 minutes to prepare and yields 4 servings. At 337.84 calories per serving with 36.04g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Simmer the Pulusu
Garnish and Serve
Replace mutton with hearty vegetables like bottle gourd (sorakaya), drumsticks (munakkaya), or brinjals (vankaya). Adjust cooking time accordingly.
Substitute mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
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.
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.
It can be part of a healthy diet in moderation. Mutton is a great source of protein and iron. However, it is also high in saturated fat. To make it healthier, you can use a leaner cut of meat and reduce the amount of oil.
Yes, you can. After browning the mutton and adding water, cover the pot with a tight-fitting lid and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during the cooking process.
If the curry is too tangy, you can balance it by adding a small piece of jaggery or about half a teaspoon of sugar. A couple of tablespoons of coconut milk can also help mellow the sourness.
Store leftover Mamsam Pulusu in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, and it often tastes even better the next day. Reheat thoroughly before serving.