Kothu Kari | Mutton Kheema Curry | Non Veg Recipes

Kothu Kari, a delicious and easy to make side dish with minced mutton. We have been making this for decades in our home and it's another one of the signature dish of my grandma. In this recipe, the flavors and spices are subtle and it's looks more like egg podimas, so we usually serve this with kara kulambu or sambar, those combinations are amazingly well. If you're wondering how the mutton would taste with sambar or with veg curry, you can have it with rasam, thats also a another great choice, but trust me, with sambar or kara kulambu it tastes so good. 
Coming to the recipe, i have the pictures of this recipe in my draft for a while. Last month when amma had prepared this kothu kari, i clicked pictures to post here. But after with all the packing and making travel plans, i couldn't find time (read as not interested :-)) to sit and write the recipe. As i mentioned in my previous post about our moving plan to new place, after 5+ months of pampering at India, now we're moved to Canada. Things are getting slowly settled and it may take another couple of weeks to post here regularly. Mean time, give it a try on this simple and delicious kothu kari recipe. 

Kothu Kari | Mutton Kheema Curry

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Mutton Kheema - 100 gms
Shallots - 20 to 25
Green chili - 2 
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 2 tsp
Sesame oil - 1 tbsp
Cinnamon - 1/4 inch piece
Cloves - 2 
Cardamom - 1
Salt - to taste
Grated coconut - 1/4 cup
Curry leaves - 1 spring
Coriander leaves - few

Procedure

First clean the mutton kheema in the running water for 3 times, drain the water and keep it aside. Peel the shallots.Chop the shallots and green chilies into small pieces. Heat a kadai with oil, add cinnamon,cloves & cardamom into it, let it saute for 30 secs.Then add the shallots,green chili, saute till the shallots became translucent then add the mutton, ginger garlic paste and turmeric powder. Saute it in the oil for 2 mins, then add 1/2 cup of water and cover cook the mutton.Once the mutton is almost done, add the salt and garam masala and let it cook until all the moisture evaporates. Next add the grated coconut, curry and coriander leaves. Give a good mix, let it be in flame for 2 more mins and then switch off the flame.Tasty Mutton Kheema Curry/Kothu Kari is ready to serve. We had it with kara kulambu and kootu.

Notes:

• Unlike other non veg dishes, it has very mild spices only. 
• Sesame oil gives great flavor to this curry.
• You can serve this as side dish along with sambar, rasam & kara kulambu too.
  

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Mutton Kheema Curry | Kothu Kari Kuzhambu | Non Veg Recipe

Kothu Kari Kuzhambu, a delicious and spicy curry made from the minced mutton. In our home, while we growing up, we liked minced mutton more than the regular mutton,so Amma often made it for our weekend lunch. But that's quite different from what i'm sharing today, usually Amma made them as dry curry sort of like egg podimas with very mild spices for the kids in the family. Just now i realized still i haven't shared that recipe, will share soon. Now coming to today's recipe, i came to know about this curry from Sivagasi samayal few months back and immediately i bookmarked it to try later. At last, last weekend i got the minced mutton from the near by meat market and without much thought i made this kothu kari kuzhambu with few variations from the original recipe to suit our liking. As expected, it turned out so delicious and it's really hard to stop licking our fingers after having this curry with poori. Let's check out the recipe now.

Mutton Kheema Kari | Kothu Kari Kuzhambu

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Minced Mutton - 1/2 lb
Onion - 1 
Tomato - 1
Green chili - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few

Sesame Oil - 1 tbsp
Coconut Milk - 1/2 cup

Procedure

Chop the onion and tomatoes into small pieces, slit the green chili and keep it ready. Wash the mutton well until the water runs clean and finally add 1/2 tsp of turmeric powder into it, rub it well and wash it once. Squeeze the water as much as possible and set it aside until use. Also keep the coconut milk ready.Heat the pressure cooker with sesame oil, add the cinnamon,cloves and cardamom , saute them in the oil for 30 secs, then add the onions, chili and curry leaves.Saute them till the onions becomes translucent, then add the minced mutton along with ginger garlic paste.Saute them in the oil for 3-4 mins in the low flame, then add the spices(turmeric, red chili and coriander powder) give a good mix and then add the tomatoes.Mix it well and then add enough water. Cover the cooker with lid and put on whistle. Cook it for 4 to 5 whistle. Let the pressure released from the cooker naturally, then open it and give a good mix, add required salt.Put it on heat again and then add the coconut milk, let it comes to mild boil, keep the flame in low and cook it for 3 to 4 more minutes.Tada, Tasty Kothu Kari Kuzhambu is ready. 

Notes:

• Coconut milk gives nice creaminess and richness to the curry.
• If you want more flavor, add 1/2 tsp of garam masala too.
• Without coconut milk also, you can make this curry.
  

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Collection of Pressure Cooker Biryani Recipes

Biryani, the most flavorful and tasty rice recipe which is popular throughout the Indian sub continent. Authentically Biryani is prepared by dum cooking, but in our home, dum cooking is not possible for every day cooking right? So,here come the most sophisticated kitchen gadget "pressure cooker" to make our life so easy.Compare to dum cooking, the pressure cooker biryani are easy to make and also it takes very less time,that makes it ideal for our busy days. Here i have the collection of biryani recipe that you can cook easily in pressure cooker without any compromise in taste !!! Click on the individual picture for the detailed recipe.

Mutton Biryani	Chicken Biryani	Egg Biryani
Nei Soru	Mushroom Biryani	Vegetable Biryani
Chettinad Peas Mushroom Biryani	Thalassery Veg Biryani

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Mutton Curry with Chana Dal | Mutton/Lamb Curry | Non Veg Recipe

Mutton Curry with Chana Dal, a traditional curry made from mutton/lamb, chana dal and other veggies. Many may think that mutton with dal is a weird combo, but trust me, this is one of the tastiest curry i have tasted so far. We have been making this curry in our family for generations. My aachi(grandma) was a expert in making this curry and we all quite fond of her mutton curry.
Aachi(grandma) used to cook the mutton in open pot,that was before pressure cooking era. So here in the recipe, i have used pot to cook  the mutton, in that way you can make sure that all the veggies, dal and mutton are cooked perfectly. But if you're in short of time, you can very well cook the mutton alone in pressure cooker to speed up the process .

Mutton Curry with Chana Dal

Preparation Time : 20 mins | Cooking Time : 50 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Lamb/Mutton - 1 lb
Chana Dal - 2 tbsp
Potato - 1
Drumstick -1
Pearl onion - 7
Tomato -1
Ginger Garlic paste - 1 tbsp
Red Chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Sesame Oil - 1&1/2 tbsp
Cinnamon stick - 1 inch piece
Cloves - 4 
Cardamom - 2
Salt - to taste
Curry leaves - few
Coriander leaves - few
To grind 
Grated Coconut - 1/3 cup
Fennel Seed - 1/2 tsp

Procedure

Soak the chana dal for 20 mins. Peel the onions, chop the tomato and potato into small cubes,cut the drumstick into 1&1/2 inch pieces & slit them vertically.Heat the kadai with oil, add cinnamon,cloves and cardamom & fry it in oil for 30 secs.Add onions and curry leaves,saute till the onions becomes translucent, then add the cleaned mutton pieces and saute in the oil till the outer surface of mutton pieces changes its color.Add the ginger garlic paste and saute till the raw smell leaves and then add the tomatoes.Add 1 cup of water and cover the kadai with lid and cook it for 10 mins.Then add the chana dal.Add all spices(turmeric,red chili and coriander powder), mix well and cover cook the mutton.Once the mutton is half done, add the potatoes and drumsticks and again cover cook all together.Once mutton and other veggies are cooked well,add salt. Grind the ingredients listed under "To grind" into smooth paste.Add the coconut paste into the curry and mix well & cook till oil separates on the top.That's it,Traditional Mutton Curry is ready. Sprinkle some coriander leaves on top while serve.

Notes:

• Mutton takes minimum 40 mins to cook in open pot.
• Add salt once the mutton is well cooked, otherwise it takes very long time to cook the mutton.
• We like non veg curry as bit spicy,so added 1 tsp of chili powder, if you don't want that much spicy add 3/4 tsp of chili powder.
  

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Lamb Liver Masala | Liver Pepper Masala | Eeral Pepper Masala

Lamb Liver Masala/ Eeral Pepper masala/ Mutton Liver Masala, a spicy and tasty side dish made from goat liver and  flavored with Indian spices. It goes well with rice and rasam. In my school days, i like lamb liver more than the lamb pieces and in those days, Amma make this lamb liver masala with little spice for us.

I remember that my grandma used to say that it's good for growing kids and blood production(Yep, the liver has good amount of iron(41%), that helps in blood production,i came to know this by recent reading),still i don't know how she knows that information in those days.

Though it has high fat content, the nutritional values in lamb liver are good for growing kids and helps to prevent iron deficiency and for adults, nothing harm would come, if you include in your diet occasionally.

Lamb Liver Masala

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Lamb Liver Masala, Eeral Pepper Masala, Liver Pepper Masala, Aattu Eeral, Goat Liver Masala Lamb Liver Masala/ Eeral Pepper masala/ Mutton Liver Masala, a spicy and tasty side dish made from goat liver and flavored with Indian spices.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Lamb Liver/Eeral - 200gms
Pearl onion - 7
Big onion(medium size) - 1/2 
Tomato -1
Garlic - 4
Ginger paste - 1 tsp 
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Curry leaves - few
Coriander leaves - few
Sesame Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 3 to 4
Cardamom - 2

Procedure

First cut the liver into small pieces and wash it thrice in water and then add some turmeric powder and rub on it well and wash it once & keep it aside until use.Peel the onions(both pearl and big) and chop them roughly,cut the tomato & garlic into small pieces.Heat the kadai with oil, add cinnamon,cloves and cardamom and fry it in oil for 30 secs.

Then add the onions ,curry leaves & garlic one by one and saute till the onions becomes translucent.

Add the ginger paste and saute for 30 secs and then add the tomatoes and saute till it becomes mushy.

Now add the liver pieces and saute till the outside turns white,then add all the spices (turmeric,chili,coriander powder) & salt.

Add enough water and cover the kadai with lid and cook till it becomes soft.Then add the pepper powder and garam masala powder and mix it well.

Finally add some coriander leaves and switch off the flame.

That's it ! Tasty & Spicy Lamb Pepper Masala is ready.

Related:How to make Mutton Sukka

Notes:

• Add more or less water as per the consistency you prefer.
• It may take approx 18-20 mins to cook the lamb liver in a kadai.
• Instead of cooking in kadai,you can use pressure cooker too & cook it for 3 whistle
• If you want more pepper flavor, reduce the chili powder and add more pepper powder.

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