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

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  mutton


  •   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

Method for making Mamsam pulusu

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.
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) 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.
Adjust salt. Garnish with coriander leaves.
Serve hot with white rice.


59 thoughts on “Mamsam Pulusu – Mutton Curry

  1. sailaja garu,
    ur recipes are amazing. tried ur majjiiga pulusu, turned out very tasty. will try this too.
    keep going….all the best.


  2. 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.

  3. 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 ๐Ÿ™‚

  4. Hi Saila,

    Inviting recipe !
    Should I try with small or big onions ?


    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.

  5. Saila,

    Glad abt ur instant recipe ๐Ÿ™‚
    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 ?

  6. 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


    Its 10-12 garlic cloves.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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.


  13. 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.

  14. 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.


  15. 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!!!

    Portsmouth UK

  16. Hi sailu you have mentioned that the meat has to be three forth cooked and a pressure cooker can be used. How many whistles please??

    1. Not really. Between a small onion and a medium sized onion. Too much tamarind will spoil the flavor of the dish. I suggest you take the tamarind, soak in 1/2 cup hot water for 10 mts. Extract the pulp. Use lesser quantity of tamarind and add more after tasting the almost finished dish. If you want more tang, add a little more tamarind extract and cook for a few more mts till the rawness of tamarind disappears.

  17. Hi sailu I want to cook this gravy for my mom in law so please tell me how big is a large sized lemon. Please advise and sorry to disturb

    1. Larger than a shallot and smaller than a medium sized onion. Too much tamarind will spoil the flavor of the dish. I suggest you take the tamarind, soak in 1/2 cup hot water for 10 mts. Extract the pulp. Use less quantity of tamarind initially and add more after tasting the almost finished dish. If you want more tang, add a little more tamarind extract and cook for a few more mts till the rawness of tamarind disappears

  18. Just made this mutton with a little variation by adding curd with little tamarind. Turned out to be the tastiest mutton ever made by me. Lots of applause to you. Keep up this good job.

  19. Amount of tamarind is not clear, I added 1 1/2 tsp of tamarind pulp and the flavor is ruined! Tomato might have been better ๐Ÿ™

    1. Did you use store bought tamarind pulp? It is concentrated and use less than a tsp. Dilute in water and add. If not using store bought pulp, you have to soak seedless lemon sized tamarind in 1/2 cup water and soak for a few minutes. Squeeze the extract and use the resultant tamarind extract and discard the tamarind. If you do not like too much of tang, reduce the quantity of tamarind used. Start with less and add more if required.

      1. Thanks for the quick reply.. Yes it was store concentrate.. My wife just pointed out the same.. The concentrate is super strong!.. My mistake! Ur other chicken recipes have always turned out great! Please continue to provide us recipes! ๐Ÿ™‚

  20. made this dish today and it tasted divine,apart from this i have made other dishes from your recipe list and every time each one has turned out amazing.

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