Kothu Kari Kuzhambu (Mutton Keema Curry)
Description:
Kothu Kari Kuzhambu is a flavorful and aromatic mutton keema curry made in the traditional Tamil Nadu style. This robust curry is enriched with whole spices like bay leaf, star anise, and dagad phool (black stone flower), which impart a distinct depth of flavor. Perfectly paired with steamed rice or crispy ghee roast dosa, this dish is sure to delight your taste buds with its bold and fragrant spices.
Cuisine: Tamil Nadu
Course: Main Course
Diet: Non-Vegetarian
Ingredients:
- 300 grams Mutton Kheema (minced mutton)
- 1 tablespoon Oil
- 1 Bay leaf (tej patta)
- 2 Cloves (laung)
- 1-inch Cinnamon Stick (dalchini)
- 2 Cardamom Pods (elaichi)
- 1 Star anise
- 2 Dagad Phool (black stone flower)
- 1 tablespoon Ginger, finely chopped
- 1 tablespoon Garlic, finely chopped
- 1 Green Chilli, finely chopped
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Turmeric Powder (haldi)
- 2 teaspoons Coriander Powder (dhania)
- 1 teaspoon Black Pepper Powder
- 1/4 cup Fresh Coriander Leaves (dhania), chopped
- 1/4 cup Fresh Mint Leaves (pudina), chopped
- Salt, to taste
Preparation Time: 10 minutes
Cooking Time: 19 minutes
Total Time: 29 minutes
Instructions:
- Heat oil in a pressure cooker over medium flame. Once the oil is hot, add all the whole spices: bay leaf, cloves, cinnamon stick, cardamom pods, star anise, and dagad phool. Allow them to sizzle for a few seconds to release their aromatic flavors.
- Add finely chopped ginger, garlic, and green chilli to the pressure cooker. Sauté for a minute until fragrant.
- Add the chopped onions and cook until they turn translucent and soft.
- Next, add the chopped tomatoes and cook until they become soft and mushy.
- Once the onion-tomato mixture has come together, add the following spices: red chilli powder, garam masala powder, turmeric powder, coriander powder, black pepper powder, and salt to taste. Mix well to combine.
- Stir in the mutton keema (minced mutton) along with coriander leaves and mint leaves. Mix thoroughly to ensure the spices coat the meat evenly.
- Close the pressure cooker lid and cook for 2 whistles on medium flame. After 2 whistles, turn off the heat and allow the pressure to release naturally.
- Once the pressure has released, open the cooker, check the salt and seasoning, and adjust if necessary.
- Transfer the Kothu Kari Kuzhambu (Mutton Keema Curry) to a serving bowl.
Serving Suggestions:
Serve the Kothu Kari Kuzhambu hot with steamed rice or enjoy it with crispy Ghee Roast Dosa for a delightful meal.
Enjoy the comforting and flavorful taste of this Tamil Nadu-style Mutton Keema Curry!
