Mutton Kothu Kari Masala Recipe: Madurai Style Minced Lamb

Mutton Kothu Kari Masala

This recipe comes as a part of an ultimate delicacy, a speciality of Madurai and Madurai street food, Kari Dosa. Sinfully heavy, it leaves us with a feeling of being over dozed with Meat and Egg, and it is served along with another Madurai speciality, Salna.

So as a first part of the recipe, here comes a typical Madurai style Kothu Kari Masala. Some recipes even use Chicken or Mutton Sukha Varuval, simply shredded into fine pieces and spread on top of Kari Dosai.

When it comes to recipes with Kothu Kari or minced meat, we can prepare it in different versions. This Madurai style Mutton Kothu Kari Masala recipe hit the mark with the special notes of spices.

This recipe is similar to my Mutton/Chicken Chukka Varuval recipe, and what I have substituted is minced meat. I have used minced mutton here. The only difference is the cooking time needed for the type of minced meat you are using, and it can also be cooked with minced chicken or beef.

This recipe calls for freshly roasted and ground masalas, which makes the Mutton Kothu Kari Masala flavour-filled. The tips further below will help you get an authentic Madurai style result.

History and Origin

Madurai, known as a temple and trading city, has taken its sobriquet of 'Thoonga Nagaram' (the city that never sleeps). The streets stay alive through the night with bustling crowds, food stalls and market activities.

Madurai is a food haven for street food and hospitality. The place and people are famous for their inventive varieties of street food and fast food, so much so that it is a common saying that they serve more than 7 to 10 side dishes along with a humble Dosa.

If Parotta found its popularity in Madurai cuisine, then Kothu Parotta found its origin in this city. The tradition of Kothu Parotta has become the identity of street food, or the ones commonly called Kaiyendhi Bhavans and Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.

Then comes Jigirdhanda and Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai Meen Kulambu, Spicy Madurai Biriyani, Chukka Varuval and Bun Parotta are a few other dishes, along with a long list of vegetarian and non-vegetarian dishes, which come to my mind when I think of Madurai food.

Kothu means chopped or minced in Tamil, and Kari here means meat, so Kothu Kari is simply minced meat. In Madurai, this humble masala is the heart of the famous Kari Dosa.

My Nostalgia and Memory

When I planned to make Kari Dosa, I decided to make the Kothu Kari Masala in a typical Madurai style so that it goes well as a topping for Kari Dosai.

A perfect combo of my liking is Rasam, and especially Kozhi Rasam, with Kothu Kari Masala served along with steaming hot Rice. It is an utter delicacy to devour upon.

Why You Will Love This Recipe

• Authentic Madurai flavour: Shallots, gingelly oil, curry leaves and freshly roasted spices give the real street style taste.
• One masala, many meals: It is a kari dosa topping, a side for rice and biriyani, and a partner for parotta and chapati.
• Easy to cook: Simple ingredients and one pan make this an easy recipe, even for beginners.
• Flexible: Works with minced mutton, lamb, chicken or beef, with a quick pressure cooker option.
• Make ahead friendly: It stores and freezes well, so it is ready when hunger knocks.

Recipe Overview

• Cuisine: Madurai/Chettinaad (Tamil Nadu)
• Recipe Type: Side Dish
• Spice Level: Medium to High
• Yields: About 2 Cups
• Servings: 3 to 4 Portions
• Difficulty: Easy
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15 to 20 Minutes
• Cooking Time: 30 to 45 Minutes
• Total Time: 45 to 65 Minutes

How to Cook Madurai Style Mutton Kothu Kari Masala: Step-by-Step Guide

Ingredient List

For the Mutton Kothu Kari Masala:

• ½ kg Minced Mutton/Lamb
• 2 to 3 tbsp Gingelly Oil
• 1 tsp Fennel Seeds (Sombu)
• 2 sprigs Curry Leaves
• 4 Green Chillies (slit into two)
• 5 tsp Ginger Garlic Paste
• 25 Shallots (finely chopped)
• ½ tsp Turmeric Powder
• 2 tbsp Chukka Masala
• ½ to ¾ cup Water
• 1 tbsp Pepper Powder
• Salt to taste

For the Kothu Kari Masala Powder:

• 1 tbsp Coriander Seeds
• 6 to 8 Dry Red Chillies
• 1 tsp Cumin Seeds
• 2 sprigs Curry Leaves

For Garnishing:

• A handful of Coriander Leaves (finely chopped)

Method: Detailed Cooking Instructions

Step 1: Roast and Grind the Kothu Kari Masala Powder

1. Heat a pan and dry roast the ingredients listed for the masala powder, starting with the coriander seeds on a very low flame until fragrant.
2. Add the dry red chillies and dry roast until the chillies fluff up.
3. Immediately add the cumin seeds and curry leaves, and dry roast on a low flame for a few minutes.
4. Allow the spices to cool, then grind them into a fine powder and keep aside.

Pro Tip: Roast the spices on a very low flame and take care not to burn them, as scorched spices turn the masala bitter.

Step 2: Mince and Wash the Mutton

1. Clean, wash and cut the mutton into small cubes.
2. Mince the meat using a mincer or food processor.
3. Wash the minced meat in a colander under running water and leave it aside for the water to drain.

Pro Tip: Experts suggest buying tender lamb for this recipe. Some meat cooks sooner than other meat, so adjust the cooking time accordingly.

Step 3: Temper the Shallots and Green Chillies

1. Heat the gingelly oil in a pan.
2. Splutter the fennel seeds and curry leaves.
3. Add the finely chopped shallots and green chillies (slit into two) and sauté until the shallots turn translucent.

Pro Tip: Shallots give an authentic taste to this dish. Gingelly oil is traditional, but any other vegetable oil or ghee will do.

Step 4: Fry the Ginger Garlic Paste and Spice Powders

1. Add the ginger garlic paste and sauté until the oil separates from the mix and it turns fragrant.
2. Add the turmeric powder, chukka masala and the freshly ground kothu kari masala powder, and mix well.
3. Cook on a very low flame until the raw flavour goes and it turns fragrant.

Pro Tip: Be generous with the curry leaves, as they give this masala a wonderful aroma.

Step 5: Cook the Minced Mutton

1. Add the minced mutton along with ½ to ¾ cup of water and salt to taste.
2. Cook on a low flame until the minced mutton is well cooked, adding some more water if needed.

Pro Tip: Alternatively, cook the minced meat along with the spices in a pressure cooker for a whistle or two.

Step 6: Dry It Down and Finish

1. Once the meat turns soft and tender, cook on a low flame until the water is totally absorbed and the masala turns slightly dry.
2. Sprinkle the pepper powder over it.
3. Garnish the Mutton Kothu Kari Masala with finely chopped coriander leaves.

Pro Tip: Sprinkle the pepper powder generously if you prefer the dish to be spicy, and adjust the spices to suit your preference.

Pro Tips and Notes

• Shallots: They give an authentic taste to the dish, so it is advisable to use shallots for this recipe.
• Low flame roasting: Dry roast the spices on a very low flame and take care not to burn the ingredients.
• Gingelly oil: Traditional Madurai style Kothu Kari Masala uses gingelly oil. You can use any other vegetable oil or ghee.
• Curry leaves: Use ample curry leaves for a wonderful aroma.
• Tender meat: Experts suggest buying tender lamb. Some meat cooks sooner, so adjust the cooking time.
• Water and doneness: Cook the mince with ½ cup of water on a low flame until soft, then cook until slightly dry.
• Pressure cooker: You can cook the minced meat with the spices in a pressure cooker for a whistle or two.
• Spice level: Sprinkle pepper powder generously if you like it spicy, and adjust the spices to suit your preference.

Serving Suggestions

• Kari Dosa: Spread it as a topping over Kari Dosai, the classic Madurai way.
• With rice: Serve with Rasam, Sambar or any curry, or simply with yoghurt and steamed rice.
• Rice dishes: A side dish for Biriyanis, Pulaos, Ghee Rice/Nei Choru, steamed white rice or Basmati Rice.
• Breads: Pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.

Storage Suggestions

• Refrigeration: Cool completely, ideally within 2 hours of cooking, and store in an airtight container in the refrigerator for 3 to 4 days.
• Freezing and Thawing: It freezes well for up to 2 months. Freeze in flat portions in airtight containers or freezer bags, thaw overnight in the refrigerator, and do not refreeze once thawed.
• Reheating: Reheat on a low flame with a splash of water, stirring until piping hot throughout. In the microwave, cover and heat in short bursts, stirring in between. Reheat only what you plan to eat.

FAQ

What is Kothu Kari Masala?
Kothu Kari Masala is a Madurai style dry masala made from minced meat, cooked with shallots, curry leaves and freshly roasted spices. It is best known as the topping for Kari Dosa.

Can I use minced chicken or beef instead of minced mutton?
Yes, this recipe also works with minced chicken or beef. Only the cooking time changes, so adjust it to the meat you use.

Can I use lamb instead of mutton?
Yes, minced mutton and minced lamb both work well. Tender lamb tends to cook sooner, so watch the cooking time.

Which oil is best for Madurai style Kothu Kari Masala?
Gingelly oil (sesame oil) gives the most authentic flavour. Any other vegetable oil or ghee also works.

Can I make Mutton Kothu Kari Masala in a pressure cooker?
Yes, cook the minced meat along with the spices in a pressure cooker for a whistle or two, then follow the remaining steps.

Is this recipe kid friendly?
It can be. Reduce the green chillies, dry red chillies and pepper powder, and adjust the spices to suit your family.

Is Mutton Kothu Kari Masala gluten free and dairy free?
Yes, as written the recipe has no wheat or dairy ingredients. If you use a store bought chukka masala, check its label.

How long can I store Mutton Kothu Kari Masala?
It keeps in the refrigerator for 3 to 4 days in an airtight container, and freezes well for up to 2 months.

Recipes You Might Like From My Blog

• Mutton Chukka Varuval: The spicy cousin of this masala, dry roasted and full of pepper.
• Kizhi Parotta: Another Madurai street food classic, steamed in a banana leaf parcel.
• Kozhi Rasam: The Chettinad chicken rasam that sits so well beside this masala and hot rice.

A Midnight Madurai Kitchen, on Your Plate

Some dishes arrive with the clatter of a street stall at midnight, and this masala carries that whole sleepless city in a single spoonful. Fragrant with roasted spices, shallots and curry leaves, it turns a plain dosa or a humble plate of rice into a feast.

Make it once, and I suspect it will become a regular at your table. Wander through the rest of my Madurai kitchen, and let the next recipe find you.