Mamsam Pulusu – Mutton Curry
If you want to experience the ‘kaaram’ (spicy hot) ruchi that Andhra food is known for, then you should taste the non-vegetarian fare which is sure to get taste buds tingling and set your tongue on fire. The fiery hot flavor is there and not in the vegetarian food which is definitely not spicy rather ‘mildly spiced’.
A most sought after meat dish for the carnivores in Andhra is Mamsam (mutton) pulusu, a traditional Andhra meat curry. A very simple recipe with very few basic ingredients. The meat pieces are cooked in a ginger-garlic-green chilli-onion base, spiced with only red chilli powder and then simmered in tamarind, the most important ingredient, that exquisitely enhances the flavor and takes it to another level. The appetizing aroma as the mutton pieces simmer in the flavorful alliance of spice and tamarind is simply irresistable and addictive. This classic all-time favorite Indian meat recipe is a perfect accompaniment to rice.
Mamsam Pulusu Recipe
Preparation: 40 mts
Serves 5-6 persons
Cuisine: Andhra
.
1 kg mutton, washed and drained
1/4 tsp turmeric pwd
3/4 tbsp red chilli pwd (adjust)
large lemon sized tamarind, extract pulp
salt to taste
1 1/2 tbsps oil
Make a coarse paste:
3 medium sized onions
3 green chillis
10-12 garlic flakes
1 1/2″ ginger piece
1 Heat oil in a heavy bottomed vessel. Add the ground onion paste and stir fry for 5-6 mts. Add the washed mutton pieces and combine well. Cook for 8-10 mts or till oil seperates.
2 Add turmeric pwd and chilli pwd, combine. Cook for 2 mts. Add 2 cups water and salt and cook till the meat is three-fourth cooked. (you can use a pressure cooker)
3 Add the extracted tamarind pulp, along with a cup of water and combine well. Let the mutton pieces simmer in this tamarind base for 20-25 mts or till the meat is cooked and you get the desired gravy consistency.
4 Adjust salt. Garnish with coriander leaves.
6 Serve hot with white rice.
Note:
Note: The cooking time will depend on the quality of mutton used. If its tough meat, it takes longer to cook. Adjust spice to suit your palate. The consistency of gravy should be more like a kurma gravy consistency.
By Sailu • Mar 25th, 2008 • Category: All Recipes, Andhra Recipes, Indian Meat Recipes, Non-Vegetarian Recipes
have i told you i love the way you write your recipes?
sailaja garu,
ur recipes are amazing. tried ur majjiiga pulusu, turned out very tasty. will try this too.
keep going….all the best.
swapna
Absolutely Sailu, Non. Veg curries have to be hot and spicy for the real taste to come through. Mutton curry looks super tasty.
hey Sailu
nice presentation!
please read my email when you are free.my blog problem persists.
I love mutton and this preparation sounds refreshingly different from what I normally make. Thanks so much for sharing!
does this dish not need any garam masala at all?
No garam masala.
recipe looks so simple and the colour of the curry is so tempting. Since I am vegetarian, I may want to try this with some vegetable, may be chamadumpa, aratikaya or kanda. What do you say? Would they be good in this gravy?
Yes, you could try with all the vegetables mentioned above, taro root (arvi), yam (suran), plantain, brinjal and even soya chunks. Add curry leaves while frying the coarsely ground onion paste.
Oh, I am saving this to try for sure! It sounds amazing!
Sailu
Was wondering if I can substitute mutton for chicken.Will the result be the same.
Wow Sailu, the mutton curry is so tempting.I have never tried using tamarind. Sounds really great.Will surely give it a ago.
Mutton looks fiery, definetly to try it
Looks awesome.
Hi Sailu, looks like the feed issue is resolved. I got the mail immediately after you posted it. BTW, am a vegetarian but hubby loves meat. This dish is so tempting that i would ask someone to clean to mutton for me and would prepare this for him
bookmarked. I am trying this – maybe with chicken. the picture looks absolutely fantastic. I am drooling here.
The best mutton curry I have come across in Net!..
Delicious!
Hi Saila,
Inviting recipe !
Should I try with small or big onions ?
Love,
sharmcha
Hi Sharmcha, you could try with either. If using small variety, increase the quantity accordingly. I have used three medium sized onions for the above recipe.
Saila,
Glad abt ur instant recipe
Well, I shall try it n let u know …
Also, can u plz post more snack varieties …. preferrably simple and which requires always-at-home ingredients ?
Nice presentation…..Nice photos….
I hv had this here in hyd & it tastes yum! Now i hv the recipe too!! One of the very very few mutton recipes on the food blog.
Sailu, this sounds fantastic and that, too, without tomatoes! I am going to try it the next time I find mutton or I buy lamb. I can’t wait!!
Sailu, I love the new look of your blog and that mutton curry is to die for!
Hi Sailu
recently was introduced to your site, I am enjoying it much
question: 10-12 garlic flakes means like pods, I am unsure meaning of flakes
thanks
Its 10-12 garlic cloves.
Such a simple yet rich and mouth-watering recipe!
Mutton pulusu adirindi !!
Hello Sailu,
Thanks for the recipe. I was infact searching for this easy and tasty Mamasam pulsu recipe for a long time. I tried this recipe of urs and all my family members were very happy after eating this.
Please send this page to my e-mail address ASAP
Please send this page to me at my e-mail address.
Hello Sailu,
I’m a big fan of yours. Though I’m a daily visitor to your blog for few months now, this is first time I’m writing a comment. Thanks for all your wonderful recipes.I tried lot of your recipes and they all turned out great.
sailu i am in love with your site. i have found the perfect recipe for weekend I will serve with jeera rice. sailu, can u give me the recipes of typicl spicy chicken fry, chicken biryani, and curry. i will be glad to hear from u.
Sailu Garu, Hello from Canada. Your recipes are absolutely amazing. Thanks a lot.
your receipe mamsum pulusu is extra ordinary good. i want to know whether there are any books of ur recipes. if yes please give me details.
This looks really tasty! I want to learn how to make this lamb curry, along with other Indian dishes, especially from the Andhra region. I was born in the United States to Indian immigrants, who are inhabitants of Andhra Pradesh. If you have a delicious recipe for lamb biryani, please send me that also.
Sailu,
Should we cover the vessel with a lid while cooking?
i.e after adding tamarind pulp.
Pls let me know
Sailu,
I am from the Philippines but I grew up in India. I would like to try your mutton curry recipe and I am fairly confident that I can get the spices here. However, I was a little confused on the “large lemon sized tamarind”…do you mean fresh tamarind or the ones that are preserved?
Your photos help a lot in trying out the dish. Well done.
Jose
For this “mutton pulusu” receipe, I think you should make it clear that the onions needed to be fried before adding mutton. It turned out much better the second time when I made sure the ground onion paste is fried properly.
Hi sailu,
I tried this recipie yesterday.
It does not taste good without garam masala.
Even my husband did not like it. We felt like something is missing.
Madhu
Hi Sailu,
I am far away from home, but reading your blog and preparing those recipies remind me of my mom’s cooking….
Thanks a million!!!
Sandeep,
Portsmouth UK
Hi
Nice and easy recipe. BTW did you also use drumsticks in this dish??
Priya
No, I did not use drumsticks.