Vegetable & Mutton Kuruma – A Hearty Kerala-Style Dish

Vegetable & Mutton Kuruma is a rich and aromatic curry that brings together tender mutton, wholesome vegetables, and traditional Kerala spices in a flavorful masala gravy. This delicious combination makes it a perfect main course for family meals, special occasions, or festive lunches.

The dish blends the goodness of protein-rich mutton with a medley of garden-fresh vegetables, all cooked together in a fragrant spice base that’s both comforting and satisfying.

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🍛 Why This Kuruma Is Special

🐐 Tender mutton pieces cooked just right

🥕 A variety of vegetables for nutrition and texture

🌿 Flavored with traditional spices and curry leaves

🥥 Balanced gravy with depth and richness

🍽️ Great with rice, chapati, appam, or idiyappam

Kuruma (also spelled kurma) is a classic curry style in South Indian cuisine — not too thick like stew, and not too thin like rasam — just perfect for soaking up with rice or bread.

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🧺 Ingredients

• 500 g mutton, cleaned and cut into pieces
• 1 cup pumpkin, chopped
• 1 cup ash gourd, chopped
• 1 cup bottle gourd, chopped
• 1 large potato, chopped
• 1 large carrot, chopped
• 1 tomato, chopped
• 1 onion, chopped
• 4–6 cloves garlic, crushed
• 1–2 inch piece ginger, crushed
• 2 green chillies, crushed
• 1 tsp pepper powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 10–15 curry leaves
• 1 tbsp mustard seeds
• 1 tbsp coconut oil
• Salt, to taste
• Water, as needed

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👩‍🍳 Preparation Method

1. Cook the Mutton

1. Wash and clean the mutton pieces thoroughly.
2. In a pressure cooker, combine mutton with turmeric, crushed garlic, ginger, crushed green chillies, pepper powder, and salt.
3. Add about 1 cup of water, close the lid and cook until the mutton is tender (about 10 whistles).
4. Once done, let the pressure release naturally. Set the cooked meat aside.

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2. Cook the Vegetables

1. In a separate pot, add the chopped vegetables (pumpkin, ash gourd, bottle gourd, potato, carrot) with about ½ cup water.
2. Cook until the vegetables are tender but not mushy.
3. Drain and set aside.

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3. Make the Spice Base

1. In a mixer, grind the tomato and onion to a smooth paste.
2. Grind scraped coconut with cloves, cinnamon, and cardamom seeds to form a smooth coconut paste.

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4. Prepare the Kuruma Gravy

1. Heat coconut oil in a frying pan.
2. Add mustard seeds and let them splutter.
3. Add the tomato–onion paste and sauté over low heat until the oil begins to separate from the masala.
4. Add coriander powder and curry leaves, and sauté for another minute.
5. Gradually add the coconut paste, stirring continuously until it starts to leave the sides of the pan.

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5. Combine All Ingredients

1. Add the cooked mutton and the cooked vegetables to the pan.
2. Stir gently to combine all the flavours.
3. Simmer until the gravy reaches your desired consistency — thicker for bread or thinner for rice.

Kuruma is now ready to serve.

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🍽️ How to Serve

Serve Vegetable & Mutton Kuruma hot with:

• Steamed rice
• Chapati or roti
• Appam or idiyappam
• Parotta or naan

A side of plain yogurt or pickle enhances the taste even more.

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📝 Tips for Best Results

✔ Cut vegetables into even pieces so they cook uniformly
✔ Adjust water based on how thick you want the gravy
✔ Use fresh spices and curry leaves for authentic aroma
✔ Coconut paste adds body and traditional Kerala flavour

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🌿 Traditional Kitchen Note

Kuruma in Kerala homes is more than just a curry — it’s a celebration of textures and tastes. Tender mutton paired with vibrant vegetables makes this dish both nutritious and indulgent. The gentle simmering of spices and coconut paste brings out a depth of flavor that’s comforting and rich, just like grandma used to make.