Mutton Butterbeans Gravy 

Mutton butter beans gravy


  1. Mutton                                                    ½ kg
  2. Butter beans                                          1 cup
  3. Tomato                                                   1 no
  4. Coriander powder                               2 tsp
  5. Chili powder                                         1 tsp
  6. Garam masala powder                       ½ tsp
  7. Gingely oil                                             1 tbsp
  8. Coriander leaves                                 for garnish
  9. Required salt

For coarsely grind

  1. Small onion                                         6 no
  2. Ginger finely chopped                      1 tsp
  3. Garlic finely chopped                       1 tsp

For fine grind

  1. Shredded coconut                             ¼ cup
  2. Cashew nut                                         5 no
  3. Poppy seeds                                       1 tsp
  4. Fennel seeds                                      1 tsp

For seasoning

  1. Gingely oil                                           1 tbsp
  2. Fennel seeds                                        1 tsp
  3. Curry leaves                                        1 strand


  1. First grind coarsely the given items. Keep it aside.
  2. Cook the butter beans in a vessel. Once the beans cooked 3/4 consistency, switch off the flame. Keep it aside.
  3. Heat a pressure cooker with oil. Once the oil heats, add washed mutton pieces. Saute well.
  4. And then add chopped tomatoes and coarsely ground masala. Saute well.
  5. Pressure cook until the mutton cooked well. ( 4 to 5 whistles)
  6. Grind the items as given in the fine grind list. Keep it aside.
  7. After pressure release, open the cooker, add cooked butter beans, coconut paste, all the powders and salt. Add enough water for gravy consistency. Let it boil.
  8. Once the raw smell goes, switch off the flame. Garnish with coriander leaves.
  9. Heat a pan with oil. Once oil heats add fennel seeds. Once the seeds are popped add curry leaves. Switch off the flame. Add this seasoning to the gravy.

Serve it with Rasam sadam.



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