Tamil NaduMain CourseNon-Veg

Kothu Kari Kuzhambu Recipe - Mutton Keema Curry

Name: Kothu Kari Kuzhambu Recipe - Mutton Keema Curry
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4 servings
Cuisine: Tamil Nadu
Ingredients: 300 grams mutton kheema; 1 tablespoon sunflower oil; 1 bay leaf (tej patta); 2 cloves (laung); 1 inch cinnamon stick (dalchini); 2 cardamom (elaichi) pods/seeds; 1 star anise; 2 dagad phool (/pathar 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 coriander (dhania) leaves; 1/4 mint leaves (pudina); salt - to taste

A non-veg Tamil Nadu recipe with mutton kheema, sunflower oil, bay leaf (tej patta). Ready in 29 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

1015kcal

Estimated Cost

₹525-675

Carbs107g

Protein48g

Fats44g

Servings Scaler

Instructions

12 steps

1
To begin making the Kothu Kari Kuzhambu Recipe/ Mutton Keema Curry, in a pressure cooker, heat oil on medium flame
mutton kheema(300 grams)
2
Once the oil is hot, add in all the whole spices - bay leaf, cloves, cinnamon, cardamoms, star anise, stone flower petals and allow it to sizzle
bay leaf (tej patta)(1)cloves (laung)(2)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)star anise(1)dagad phool (/pathar phool/black stone flower)(2)
3
To this add the ginger, garlic and green chilli
ginger - finely chopped(1 tablespoon)garlic - finely chopped(1 tablespoon)green chilli - finely chopped(1)red chilli powder(1 teaspoon)
4
Next add in the onions and cook until transparent
onions - finely chopped(2)
5
Once the onions are well cooked, add in the tomatoes and cook until mushy
onions - finely chopped(2)tomatoes - finely chopped(2)
6
Once the onion-tomato mix has come together, add in the spices - red chilli powder, garam masala powder, turmeric powder, coriander powder, pepper powder, coriander leaves, mint leaves, mutton keema and salt to taste
mutton kheema(300 grams)green chilli - finely chopped(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)teaspoons coriander powder (dhania)(2)black pepper powder(1 teaspoon)coriander (dhania) leaves(1/4 cup)mint leaves (pudina)(1/4)salt - to taste
7
Mix well and close the pressure cooker
8
Pressure cook the Kothu Kari Kuzhambu for 2 whistles and turn off the flame
9
Allow the pressure to release naturally, then open the cooker
10
Check the salt and seasonings and adjust according to taste
salt - to taste
11
Transfer the Kothu Kari Kuzhambu to a serving bowl and serve hot
12
Serve Kothu Kari Kuzhambu along with Steamed Rice or eat it along with Ghee Roast Dosa Recipe - Crispy Paper Dosa Recipe for a simple yet delicious meal

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Recipe Source: archanaskitchen.com

Tamil NaduMain CourseNon-Veg

Kothu Kari Kuzhambu Recipe - Mutton Keema Curry

A non-veg Tamil Nadu recipe with mutton kheema, sunflower oil, bay leaf (tej patta). Ready in 29 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time29 min

Calories

1015kcal

Est. Cost₹525-₹675

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

107g(42%)

Protein

48g(19%)

Fats

44g(39%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

12 steps

1
To begin making the Kothu Kari Kuzhambu Recipe/ Mutton Keema Curry, in a pressure cooker, heat oil on medium flame
mutton kheema(300 grams)
2
Once the oil is hot, add in all the whole spices - bay leaf, cloves, cinnamon, cardamoms, star anise, stone flower petals and allow it to sizzle
bay leaf (tej patta)(1)cloves (laung)(2)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)star anise(1)dagad phool (/pathar phool/black stone flower)(2)
3
To this add the ginger, garlic and green chilli
ginger - finely chopped(1 tablespoon)garlic - finely chopped(1 tablespoon)green chilli - finely chopped(1)red chilli powder(1 teaspoon)
4
Next add in the onions and cook until transparent
onions - finely chopped(2)
5
Once the onions are well cooked, add in the tomatoes and cook until mushy
onions - finely chopped(2)tomatoes - finely chopped(2)
6
Once the onion-tomato mix has come together, add in the spices - red chilli powder, garam masala powder, turmeric powder, coriander powder, pepper powder, coriander leaves, mint leaves, mutton keema and salt to taste
mutton kheema(300 grams)green chilli - finely chopped(1)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)teaspoons coriander powder (dhania)(2)black pepper powder(1 teaspoon)coriander (dhania) leaves(1/4 cup)mint leaves (pudina)(1/4)salt - to taste
7
Mix well and close the pressure cooker
8
Pressure cook the Kothu Kari Kuzhambu for 2 whistles and turn off the flame
9
Allow the pressure to release naturally, then open the cooker
10
Check the salt and seasonings and adjust according to taste
salt - to taste
11
Transfer the Kothu Kari Kuzhambu to a serving bowl and serve hot
12
Serve Kothu Kari Kuzhambu along with Steamed Rice or eat it along with Ghee Roast Dosa Recipe - Crispy Paper Dosa Recipe for a simple yet delicious meal