Mutton vellai kurma is a coconut based gravy with rich ingredients, lightly spiced, heavenly flavoured and white in colour. Unlike the regular mutton gravy, this recipe looks white in colour. So, it got the name vellai kurma ( in tamil, vellai means white). My cousin is an expert in making this dish, from whom i learnt making this recipe. Do try this recipe and post your comments in feedback section.

INGREDIENTS:

TO COOK  MUTTON :

½ Kg Mutton , cleaned

2 Green chillies

¾ teaspoon Turmeric powder

1½ tablespoon Ginger Garlic paste

Salt, required

TO GRIND:

½ cup Grated Coconut

½ tablespoons Fennel Seeds

2 Green Chillies

10 Cashews

FOR GRAVY:

3 tablespoons Coconut oil

1 teaspoon Cumin seeds

1 sprig Curry leaves

Garam Masala ( 1 bay leaf, 2 cloves, 2 cardamom, 1″ cinnamon stick)

1 Onion big sized, sliced

1 tablespoon Ginger Garlic paste

2 Tomatoes, small sized

3 tablespoons Curd

10 to 15 Pudina leaves

Salt, required

INSTRUCTIONS:

Pressure cook mutton along with green chillies, turmeric powder, ginger garlic paste and salt. Pressure cook according to the tendency of the mutton. Mutton in brunei is very hard so i cooked for 7 to 8 whistles and simmered for 10 min.

 

Heat coconut oil in a pan. Splutter cumin seeds, curry leaves along with garam masala given above. Add in sliced onion, ginger garlic paste and cook in low flame. Saute till they are lightly browned.

Add in the pressure cooked mutton along with the stock. Throw in tomatoes, add curd and cook for further few minutes.

 

Add coconut, green chilly, cashews and fennel seeds to the blender and  Blend to smooth paste by  adding little water if needed. Add ground paste to mutton mixture and simmer for few minutes.

Garnish with mint leaves and serve hot with mutton or chicken biryani.