Mamsam Pulusu – Mutton Curry



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

.

Ingredients:

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.

Mamsam Pulusu – Mutton Curry

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. mutton

By

Published:


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...

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

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55 Responses

  1. Nags says:

    have i told you i love the way you write your recipes? :)

  2. swapna says:

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

    swapna

  3. indosungod says:

    Absolutely Sailu, Non. Veg curries have to be hot and spicy for the real taste to come through. Mutton curry looks super tasty.

  4. Anjali J. says:

    hey Sailu
    nice presentation!
    please read my email when you are free.my blog problem persists.

  5. Kalai says:

    I love mutton and this preparation sounds refreshingly different from what I normally make. Thanks so much for sharing! :)

  6. raju says:

    does this dish not need any garam masala at all?

    No garam masala.

  7. Hima says:

    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.

  8. meeso says:

    Oh, I am saving this to try for sure! It sounds amazing!

  9. Priti says:

    Sailu

    Was wondering if I can substitute mutton for chicken.Will the result be the same.

  10. Shibani says:

    Wow Sailu, the mutton curry is so tempting.I have never tried using tamarind. Sounds really great.Will surely give it a ago.

  11. Cham says:

    Mutton looks fiery, definetly to try it :) Looks awesome.

  12. Lakshmi says:

    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 :-)

  13. Meera says:

    bookmarked. I am trying this – maybe with chicken. the picture looks absolutely fantastic. I am drooling here.

  14. Bharathy says:

    The best mutton curry I have come across in Net!..
    Delicious!

  15. Sharmcha says:

    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.

  16. Sharmcha says:

    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 ?

  17. Rama says:

    Nice presentation…..Nice photos….

  18. sheetal says:

    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.

  19. Manisha says:

    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!!

  20. Cynthia says:

    Sailu, I love the new look of your blog and that mutton curry is to die for!

  21. Suryamani says:

    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.

  22. Dee and Chai says:

    Such a simple yet rich and mouth-watering recipe!

  23. SOM says:

    Mutton pulusu adirindi !!

  24. sai says:

    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.

  25. Bascil says:

    Please send this page to my e-mail address ASAP

  26. Bascil says:

    Please send this page to me at my e-mail address.

  27. Renu says:

    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.

  28. sarah says:

    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.

  29. Reddy says:

    Sailu Garu, Hello from Canada. Your recipes are absolutely amazing. Thanks a lot.

  30. shakira says:

    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.

  31. 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.

  32. lalitha says:

    Sailu,
    Should we cover the vessel with a lid while cooking?
    i.e after adding tamarind pulp.
    Pls let me know

  33. Jose says:

    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

  34. Sabita says:

    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.

  35. madhu says:

    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

  36. Sandeep says:

    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

  37. priya says:

    Hi

    Nice and easy recipe. BTW did you also use drumsticks in this dish??

    Priya

  38. Afsara says:

    I made this with beef….I just like beef better. Just wanted to let you know that it tasted great.

  39. Joshika_prasad21 says:

    ah ur recipes are mouth watering il try it 2morow yummy

  40. Joshika_prasad21 says:

    ah ur recipes are mouth watering il try it 2morow yummy

  41. Mona Heer says:

    Hi I am mona I like ur recipies which r easy to made

  42. Priya says:

    I tried it and came out very well. Thank you.

  43. Sunil Sharma says:

    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??

  44. Sunil Sharma says:

    Thanks a lot sailu. I’m a very big fan

  45. Sunil Sharma says:

    Hi sailu, is a large sized lemon a size of a medium onion. Please advise

    • 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.

    • Chhota_Raavan says:

      I think Sailu means to say lime sized tamarind paste.

  46. Sunil Sharma says:

    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

    • 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

  47. Sunil Sharma says:

    Oops sailu sorry I saw your reply for my earlier message. Thank you very very much.

  48. Chhota_Raavan says:

    Namaskaram Sailugaaru. I’m from Mauritius, gonna try it for sure.

  49. Betty Menezes says:

    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.

  1. April 28, 2011

    […] One of my favorites – south indian style mutton curry – Mamsam Pulusu – Mutton Curry – Indian Food Recipes – Andhra Cuisine – Sailu's Kitchen For the oil you can use ghee. The website in general has a good range of indian recipes, many of […]

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