Kari kuzhambu is an awesome non-veg recipe with kuzhambu podi and coconut milk. It is better to prepare kari kuzhambu in pressure cooker, so that the mutton is cooked softly.

                Kari kuzhambu goes well with white rice. It can also be served with idli, dosa, appam or chapati.

Prep time: 10 mins       Cook time: 45 mins      Serves: 3-4

Ingredients

• 700 gm Mutton (Washed with turmeric)
• 1 Onion (Finely Chopped)
• 1 inch Ginger (Crushed)
• 1/2 tsp Fennel seeds
• 1/4 tsp Turmeric powder
• 5-6 tsp Kuzhambu powder
• 2 tsp Coconut paste
• Salt to taste
• 1/3 cup Coconut milk
• 1-2 tbsp Coriander leaves (Finely chopped)
• 4 tsp Oil

Procedure

1. Heat a pressure cooker with oil. Add fennel seeds, onion and ginger. Sauté for 5 minutes.

2. Add mutton pieces and sauté for 3-4 minutes.

3. Add turmeric, coconut paste and kuzhambu powder. Sauté for 3 minutes.

4. Add enough water and salt. Let it boil.

5. Close the cooker. After a whistle, lower the flame for 20 minutes and switch off.

6. When pressure releases, open the cooker . Then add coconut milk and let it boil for 2 minutes.

7. Kari Kuzhambu is ready to serve.... Garnish with coriander leaves while serving.

• Add enough water to cook mutton. If you add less water, mutton may stick to pressure cooker.

• If you add more water, allow the excess water to evaporate before adding coconut milk.

• If you don't have homemade kuzhambu podi, you can use any curry powder bought from your local store.

• Check Kuzhambu Podi recipe here.

         Hello all... Hope you had a nice weekend. I definitely had an awesome weekend trying out some recipes and having my husband taste it.One of it was minced(grounded) meat with all spices. That definitely gives nice flavor to the curry. 

          You can use ground goat or ground lamb. I personally prefer goat for this recipe. It is best to use pressure cooker for cooking mutton so that mutton is soft.

        You can serve Kothu Kari Kuzhambu with idli, dosa, poori, chapati, etc...

Prep time: 15 mins     Cook time: 45 mins      Serves: 2-3

Ingredients

To grind

• 4-5 Red Chili
• 3 tbsp Coriander seeds
• 1/2 tsp Kasa kasa
• 1 tsp Fennel seeds
• 3-4 Cashew nuts
• 1 Star Anise
• 2-3 Garlic cloves
• 1 inch Ginger

Other ingredients

• 1/2 tsp Fennel seeds
• 1 Bay leaf
• 1 Star Anise
• 1 inch Cinnamon stick
• 1 Cardamom
• 2 Cloves
• 10-12 Pearl Onions (Finely chopped)
• 1/4 tsp Turmeric powder
• 250 gm Mutton Kheema (Wash with turmeric)
• 1/2 cup Coconut milk
• Salt to taste
• 1 tbsp Coriander leaves (Finely chopped)
• 1 tbsp Oil

Procedure

1. Grind red chili, coriander, kasa kasa(poppy seeds), fennel seeds, cashew nuts and star anise into a fine powder. Then add ginger and garlic with enough water grind into a smooth paste.

2. Heat oil in a cooker. Add fennel seeds, bay leaf, star anise, cinnamon, cardamom and cloves. Sauté for 30 seconds.

4. Add onion and sauté until onions are soft.

5. Add the ground masala and mutton kheema. Sauté for 2 minutes.

6. Add turmeric and salt. Sauté for a minute.

7. Add enough water for the mutton to cook.(About 1/2 to 3/4 cup water)

8. Close cooker with lid. After a whistle, bring the flame to low for 15-18 minutes and then switch off.

9. When the pressure is released, open the cooker and add coconut milk. Let it boil.

10. When it boils, check for salt, add chopped coriander leaves and serve it hot.