Kothu Kari Kuzhambu Recipe – Mutton Keema Curry
Kothu Kari Kuzhambu, a beloved dish from Tamil Nadu, is a rich, flavorful curry made with finely minced mutton (kheema), aromatic whole spices, and a blend of fragrant herbs. The combination of tender meat, aromatic spices, and vibrant herbs makes this dish a perfect accompaniment to rice or dosa. The key to making this recipe lies in the pressure cooking process, which infuses the mutton kheema with all the spices and flavors, creating a deliciously thick and savory curry. It’s an ideal dish to prepare for a special meal or when you’re craving something truly indulgent and comforting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton Kheema (Minced Mutton) | 300 grams |
| Sunflower Oil | 1 tablespoon |
| Bay Leaf (Tej Patta) | 1 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Star Anise | 1 |
| Dagad Phool (Black Stone Flower) | 2 |
| Ginger, finely chopped | 1 tablespoon |
| Garlic, finely chopped | 1 tablespoon |
| Green Chilli, finely chopped | 1 |
| Onions, finely chopped | 2 |
| Tomatoes, finely chopped | 2 |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Black Pepper Powder | 1 teaspoon |
| Fresh Coriander Leaves (Dhania) | 1/4 cup |
| Fresh Mint Leaves (Pudina) | 1/4 cup |
| Salt | to taste |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 19 minutes |
| Total Time | 29 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine Type | Tamil Nadu |
Course
| Course Type | Main Course |
Dietary Preferences
| Diet | Non-Vegetarian |
Instructions
Step 1: Prepare the Spices and Aromatics
To start off, heat the sunflower oil in a pressure cooker over medium heat. Once the oil is hot, add the whole spices: bay leaf, cloves, cinnamon stick, cardamom pods, star anise, and dagad phool (black stone flower). Let these spices sizzle and release their aromatic oils, which will form the base of your curry.
Step 2: Sauté the Aromatics
Once the spices have sizzled, add the finely chopped ginger, garlic, and green chili to the cooker. Sauté these ingredients until they release their fragrance, which should take about a minute or so.
Next, add the finely chopped onions. Cook the onions until they become translucent and soft, which should take approximately 4-5 minutes. Stir occasionally to ensure the onions don’t burn.
Step 3: Add Tomatoes and Cook
Once the onions are cooked, add the chopped tomatoes to the pressure cooker. Stir and cook the tomatoes until they become soft and mushy. This should take another 4-5 minutes. The tomato-onion mixture should turn into a thick base for the curry.
Step 4: Spice it Up
Now, it’s time to add the spice powders. Add the red chili powder, garam masala powder, turmeric powder, coriander powder, and black pepper powder. Stir well to combine these spices with the tomato-onion mixture.
Add the fresh coriander and mint leaves to the mixture. These herbs will give the curry a fresh, aromatic flavor that complements the richness of the mutton kheema.
Step 5: Cook the Mutton Kheema
Add the minced mutton (mutton kheema) to the pot and mix well with the spices. Stir the mixture thoroughly to ensure that the meat is well coated with the aromatic spices and herbs.
Add salt to taste and give everything a final mix.
Step 6: Pressure Cook the Curry
Close the lid of the pressure cooker and cook the Kothu Kari Kuzhambu on medium heat for 2 whistles. Once the pressure has built up, reduce the heat to low and let it cook for an additional 5 minutes. After 2 whistles, turn off the flame and allow the pressure to release naturally.
Step 7: Final Adjustments
Once the pressure has released, open the cooker. Check the consistency of the curry and adjust the salt and seasoning as needed. If the curry is too thick, you can add a little water to adjust the consistency to your preference.
Step 8: Serve and Enjoy
Transfer the Kothu Kari Kuzhambu to a serving bowl and garnish with additional fresh coriander and mint leaves for a burst of freshness.
Serve the Kothu Kari Kuzhambu hot with steamed rice, ghee rice, or enjoy it with crispy Ghee Roast Dosa for a satisfying and delicious meal.
Serving Suggestions
- Steamed Rice: This curry pairs perfectly with simple steamed rice, which helps balance the richness of the dish.
- Ghee Roast Dosa: For a truly South Indian experience, enjoy this curry with Ghee Roast Dosa — a crispy, golden dosa that’s soaked with ghee and a perfect accompaniment to the rich mutton curry.
This dish is a comforting and flavorful way to enjoy the traditional Tamil Nadu mutton kheema curry, bringing together the warmth of Indian spices and the richness of tender, spiced meat.
Tips for the Best Kothu Kari Kuzhambu
- Use Fresh Spices: Fresh, whole spices bring out the best flavor. Always prefer whole spices over ground ones for the most authentic taste.
- Adjust the Spice Level: If you prefer a milder curry, reduce the amount of red chili powder and green chilies. If you like it spicier, feel free to add extra chilies or chili powder.
- Pressure Cooking Time: Don’t overcook the mutton. Two whistles in the pressure cooker are generally enough for finely minced mutton to cook through while remaining tender.
- Fresh Herbs: Adding fresh coriander and mint leaves enhances the fragrance and flavor of the curry, making it aromatic and refreshing.
Conclusion
Kothu Kari Kuzhambu, with its tender mutton kheema cooked in a spicy, aromatic curry, is a comforting and satisfying dish that brings the authentic taste of Tamil Nadu to your table. The blend of whole spices, fresh herbs, and the deep, rich flavor of mutton makes this curry a delightful dish to enjoy with family and friends. Whether served with steamed rice or crispy dosa, this dish is sure to become a favorite in your culinary repertoire. Enjoy this rich and flavorful mutton curry, perfect for any occasion!
