KOTHU KARI MASALA/ MINCED MEAT MASALA

HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

KOTHU KARI MASALA/ MINCED MEAT MASALA

INGREDIENTS :

Spice Powders :

For Garnishing :

METHOD :

• Mince the Meat(Mutton/Beef/Chicken) using a mincer or food processor.
• Wash it in a colander under running water and leave it aside for the water to drain.
• Shred the Cabbage into thin strands and keep it aside.
• Peel the Green Peas, wash and allow it to drain in a colander. 
• Grind Ginger & Garlic into a fine paste and keep it aside.
• Heat Oil in a pan, splutter Fennel seeds and Curry leaves in it.
• Saute finely chopped Onions, Green Chillies until onions turn translucent.
• Add the Ginger-Garlic Paste and saute until raw flavour goes and it turns aromatic.
• Add all the ingredients mentioned under 'Spice Powders' and mix well.
• Fry this on a very low flame for few minutes.
• Add chopped Tomatoes and fry well.  
• When tomatoes turn soft and oil separates from the mix, add Minced Meat along with a dash of Salt.
• Sprinkle enough water for the meat to cook.
• Close the pan with a lid and leave it on a low flame until the minced meat is cooked. Stir it occasionally.
• When meat is well cooked, add Green Peas and cook on a low flame until green peas turn soft.
• Add shredded Cabbage and cook briefly.
• Stir fry the Kothukari Masala for few more minutes, until the vegetables are cooked.
• Sprinkle some Pepper Powder and garnish Kothukari Masala/Minced Meat Masala with Coriander Leaves.
• Serve Kothukari Masala/Minced Meat Masala hot. with Chappati, Puri, Batura, Parathas, Rotis etc.,
• Kothukari Masala/Minced Meat Masala  goes well with Steamed Rice, Biriyani, Pulaos etc.,

NOTES:

• Can use any type of minced meat like chicken, mutton or beef for the recipe.
• I have cooked the recipe with Minced Beef.
• I like this dish spicy, adjust the spices to suit your preference. 
• This recipe is a dry version. Can add some more water & one more tomato and adjust the consistency of Kothukari Masala to suit your preference.

MADURAI STYLE MUTTON KOTHU KARI MASALA

    Madurai known as a Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.  Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

     This recipe comes as a part of an ultimate delicacy, a speciality of Madurai & Madurai Street Food - Kari Dosa.  Sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and 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/Mutton Sukha Varuval simply shredded into fine pieces and then spread on top of Kari Dosai.    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. 

     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 Madurai Style Kothu Kari Masala can also be served as a side dish for Rice or Biriyani. A perfect combo of my liking is Rasam and especially Kozhi Rasam and Kothu Kari Masala served along with steaming hot Rice is an utter delicacy to devour upon.

    This recipe is similar to Mutton/Chicken Chukka Varuval recipe and what I have substituted is Minced Meat.  I have used Minced Mutton in this recipe. The only difference is the cooking time needed for the type of minced meat you are using.  This recipe can also be cooked with Minced Chicken or Beef.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Kothu Kari Masala flavour-filled.  And few other tips which yields you with authentic  Madurai Style Mutton Kothu Kari Masala are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for Mutton Kothu Kari Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Kothu Kari Masala.
• Add Minced Mutton along with 1/2 a cup of Water & Cook this on a low flame until it turns soft & cooked.
• Then cook it on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

For more Recipes from MADURAI CUISINE, Click here...

MADURAI STYLE MUTTON KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

 

KHEEMA FRY - PESHAWARI STYLE

 INGREDIENTS :

To Marinate :

To Dry Roast :

For Masala Paste :

To Saute :

For Garnishing :

METHOD :

• Dry roast Coriander seeds & Shah Jeera on a very low flame until aromatic.
• Grind it into a fine powder and keep it aside.
• Saute finely chopped Onion, Ginger, Garlic, Dry Chillies and Anaar -Dhaana until onions turn translucent.
• Allow it to cool and grind this into a coarse paste.
• Marinate Minced Meat with this ground paste, salt and curd.
• Leave it aside for at least 30 minutes or up to 2-hours maximum.
• Heat oil in a pan, saute finely chopped Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry until the raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while.
• Add chopped Tomatoes to the above and saute it until tomatoes are well cooked and oil separates from the mix.
• Now add freshly ground Shah Jeera and Coriander Powder and give a quick stir.
• Add marinated minced meat and mix well.
• Pour enough water, salt and allow it to cook.
• When the minced meat is well cooked, sprinkle Garam Masala Powder and mix well.
• Leave this is on a  low flame for few minutes or until it becomes slightly dry.
• Garnish with Ginger strips and Coriander leaves.
• Serve hot with Chappathis, Rotis, Parathas or Plain Rice/ Basmati Rice.

NOTES :

• Can use minced Lamb/Beef for this recipe.
• I have slow cooked the minced meat, alternatively can pressure cook the meat for a Whistle on a high flame and 2 whistles on a low flame.
• Adjust the spices to suit your taste preference.

VEGETABLE STEW

        "Vegetable Stew" is a combination of classic Vegetables slow-cooked in a liquid particularly on a very low flame. But when it comes to "Kerala Style Stew" colloquially called "ISHTU" it is cooked with Coconut Milk which results in a creamy, rich textured stew. Kerala Stew is usually not allowed to boil, but simmered to perfection, that the essence of Meat, Vegetables, Seasoning and Flavourings get infused into the dish. A dish which took twists & turns and which finally got confined to the taste buds of a typical Keralite.
     

    This Vegetable Stew is totally a vegetarian version of a typical Kerala Stew, but authentically Vegetable stew stands as a base to all other stews originating from the region.  Basically, a vegetarian dish slowly adapted into using Chicken, Lamb/Mutton, Beef or Duck in it.  The base for a Kerala Stew is Coconut Milk.   The mild usage of local spices and condiments enhances the flavours with only a subtle note of the ingredients and all the more perfectly retaining the white colour which is synonymous to Kerala stew. Creamy and light on Masala, this dish stands out for its unique & versatile flavours. Add Mutton for a "Mutton Stew" & Chicken for "Chicken Stew" to this basic Vegetable Stew.  Yet another version of unique "Minced Meat Stew" can be prepared with Minced Meat too.
     

    Stew is usually served along with Appam, Idiyappam or Puttu.  It goes well with Bread too.  It is one of the most frequented dishes in a Kerala household. And especially, on the day of Christmas and Easter, it is an unavoidable breakfast dish in our household, a tradition picked up from my MIL. Mutton/Beef Stew is quite famous among the Christian families of Kerala and is served for festivals like Christmas, Easter, and special occasions like Weddings, Christenings, Anniversaries... Not an exaggeration, but any special occasion calls for the combination of Appam, Stew & Cutlets, at home.

      So, an all good Vegetarian version of a Kerala Stew made only with vegetables, like Carrots, Green Peas & Potatoes. Add classic vegetables like Beans, Cauliflower or any other vegetables of your choice along with the above for a whole lot of Veggie filled Kerala Stew.  If you are in a mood for a Vegetarian Version of this classic stew, then this recipe is for you and I make this Vegetable Stew when I am in a mood for a light Stew.


For more STEW RECIPES, Click here...


Cuisine - Kerala
Recipe Type - Stew
Course - Side Dish
Spice Level - Low - Medium
Difficulty - Easy
Serves - 4- 6
Author - SM

HOW TO COOK VEGETABLE STEW

VEGETABLE STEW

INGREDIENTS:

Spices:

For Vegetable Stew:

Carrot - 1 Cup
Green Peas - 1/2 -3/4 Cup
Potatoes - 1 Cup
Onions - 1 No.
Ginger 1" Piece - 1 No.
Green Chillies - 5-6 No's.
Garam Masala - 1 Teaspoon
Thick Coconut Milk - 1 Cup
Thin Coconut Milk -  2 - 21/2 Cups
Curry Leaves - 2 Sprigs
Salt - To Taste
Coconut Oil - 2 Tablespoons

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here... 

To Garnish:

Coriander Leaves - a few

VEGETABLE STEW

METHOD:

For Vegetable Stew:

• Clean, Peel and dice Carrots and Potatoes.
• Extract Coconut Milk and keep it aside.
• Cut Onion into thin Slices, slit the Green Chillies and keep it aside.
• Heat oil in a pan and splutter the ingredients mentioned under 'Spices' on a medium flame.
• Sauté Onions and Curry leaves along with the spices until onions turn translucent.
• Add slit Green Chillies and finely chopped Ginger to the above and sauté for a while.
• Sprinkle Garam Masala and fry this on a very low flame until fragrant(optional).
• Add Carrots, Peas and Potatoes to the above and mix well.
• Sprinkle some salt and a pinch of sugar.
• Add enough water for the Vegetables to cook.
• Once the Vegetables are cooked, pour Thin Coconut Milk and mix well.
• Leave this to boil on a very low flame, stirring occasionally.
• Finally, pour in the Thick Coconut Milk and give a quick stir.
• Leave this on a low flame for a few more minutes.
• Finally, garnish it with Coriander Leaves.
• This Creamy Vegetable Stew is ready to be served with Appam, Idiyappam, Puttu or any dish of your choice.
• Goes well with Bread too. 

VEGETABLE STEW

NOTES:

• Adjust the number of Green Chillies to suit your spice level.
• If you want spicy stew, can add a few more Green Chillies, or finally sprinkle some white pepper over the stew (this is to retain the white colour of the stew).
• If cooking this Vegetable stew along with any meat, adjust the cooking time accordingly.
• Can add Mutton/Lamb, Beef or Chicken to this Vegetable Stew. 
• Can try making Stew with Minced Meat too.  
• But we add a combination of Vegetables along with Meat while making Stew at home.
• Some Stew recipes just add Potatoes along with the Meat.
• Use any preferred classic Vegetables for this recipe.  Normally Carrots, Potatoes, Green Peas, beans etc., are used.
• If cooking the Vegetables in a pressure cooker, just cook it for a whistle.  
• Adding Garam Masala is totally optional. 
• Can use any vegetable oil for the recipe. But Coconut Oil gives an authentic touch to this typical Kerala Stew.
• I usually add about 3-4 teaspoons of Milk Powder along with Coconut Milk, which gives you a creamy white coloured Stew.  But it is purely optional.
  

KOLA URUNDAI KUZHAMBU

    Kola Urundai Kuzhambu recipe is a continuation of my older post - Meat Balls Recipe - Mutton Kola Urundai.  As said it is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  Fried Meat Balls can be served as an appetizer or can be added into the Curry(do not fry the Meat Balls while adding them into the Curry).  Both ways they taste good.
      I usually cook Ghee rice or Peas Pulao along with Kola Urundai Kuzhambu/Meat Balls Curry.  The spicy and tanginess of the Curry goes hand-in-hand with it. I usually add potatoes cut into thin rounds to the curry.  My Husband and Kids are ardent lovers of potatoes, especially along with Meat/Chicken gravies.  According to them, how can anybody make Non-veg curries without potatoes!!!
      Meat Ball Curry is a good accompaniment with Idli, Dosa, Idiyappam, Appam, Chapatis or Rotis.  Goes well with plain Steamed Rice, Basmati Rice, Green Peas Pulao, Malabar Ghee Rice, Biriyani etc.,


Cuisine - Chettinad (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 45 Minutes - 1 Hour

HOW TO MAKE KOLA URUNDAI KUZHAMBU

INGREDIENTS :

For Kola Urundai Kuzhambu:

Spice Powders:

Spices :

METHOD :

• Make Kola Urundai /Meat Balls as per the recipe and keep them aside (Do not fry them)
• Heat Oil in a pan and splutter all the ingredients mentioned under 'Spices'.
• Saute finely chopped Onions and Curry leaves in it.
• When Onions turn translucent, add in ginger-garlic paste and saute until raw flavour goes.
• Add the ingredients mentioned under 'Spice Powders' to the above and fry on a very low flame for few minutes.
• Add Green Chillies and chopped Tomatoes into it and saute until tomatoes become soft and oil separates from the mix.
• Sprinkle some water and leave it on a low flame for few minutes.
• Add Potatoes cut into thin rounds to the above.  Add some water and mix well.
• Allow it to cook.
• Pour in the Tamarind extract, salt and allow it to boil.
• Pour the Thin Coconut Milk first and mix well.  Leave this to boil on a low flame, stirring occasionally.
• Gradually drop Meat Balls/Kola Urundai one at a time into the curry.
• Allow the Meat Balls/Kola Urundai to get cooked, flipping it slowly once or gently stir the pan.
• This is to avoid Meat balls breaking up in the gravy. 
• Now add the Thick Coconut Milk and stir the pan until everything is well combined.
• Leave it on a very low flame for few more minutes. 
• Garnish Kola Urundai Kuzhambu with Coriander Leaves.
• Serve Kola Urundai Kuzhambu hot with any dish of your preference.

NOTES :

• Adjust the spices according to your preference.
• If the Tomatoes are sour enough, adding Tamarind is purely optional.
• Can also add ground coconut paste instead of coconut milk.
• As the meat balls are sauteed and then ground, they take very less time to cook in the gravy.
• Care should be taken not to break the Meat Balls while cooking them.
• Flip them gently if needed or just stir the pan.
• Adding Potatoes to the curry is totally optional.
• While using the Meat Balls for the Curry - Do not fry the Meat Balls/Kola Urundai.