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.

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MADURAI STYLE MUTTON KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

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MADURAI KARI DOSAI

    "Sangam Valartha Madurai,  Tamizh Valartha Madurai", Madurai just didn't embrace and encourage learned men and literature but also paved a culinary path laced with hospitality.  Madurai’s food is a happy union of all these influences, mainly that of Chettinaad cuisine, known for its fiery flavours.  Madurai known as 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.  As I see, Madurai is hardly the sort of city where you can linger over a relaxed meal or enjoy fine dining, but food is taken very seriously by the locals.  Madurai is not a city which flaunts vibrant restaurants and if you want real food with real taste then you should hardly try not to notice the ambience.  But, as my husband says, there comes the real taste.

    With a wide arena of world-famous Madurai style Street food, with Idlis and Parottas, here we are going to talk about Kari Dosai.  Madurai's most famous Simmakkal Konar Mess Kari Dosai. A three layered thick Dosa, layered with an omelette and then covered with minced mutton/Kothu Kari Masala. This dosai will definitely change your opinion about the extent to which dosas have evolved.  The Konars - are a community of cowherds and goat herds. A community which rears cattle catering Offal dishes sounds shocking though.  As said, "கொன்றால் பாவம் தின்றால் போச்சு!!!"

    If Parotta found its popularity 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. 

    Speaking the truth, I never have had an opportunity to taste this popular Madurai Kari Dosai which is famous in Simmakkal Konar Kadai.  But ever since I came across this Kari Dosai, wanted to make it and I made it for lunch.  Lunch is one meal we eat heartily, and I planned it during the recent Lock down when all were at home.  With my over whelming attitude, I bought up the hot Dosa griddle with a Kari Dosai all the way from my kitchen to the dining table(which is just 2 steps away) to top it up in my husband's plate.  And there went a mishap, he just extended his hands to spoon in the Salna, and the dosa griddle scorched his back.  I went down with my guilt and ran for a piece of ice cube.  Two hot lines got scorched at his back and the scar took a few days to vanish and until then he enjoyed making me feel guilty of my mishap.  Lesson Learnt: "Never ever bring the dosa griddle(or whatsoever which is hot) to the dining table. Take extra safety measures while handling hot utensils/dishes".

MADURAI KARI DOSAI

    Well, coming back to MADURAI KARI DOSAI - I made this Kari Dosa with a hearty spread of Kothu Kari Masala cooked in a typical Madurai Chukka Varuval Style.  Then what we need is a simple Dosa Batter.  We need to pour thick Dosas as for an Uthappam. Do not spread the Dosa. Spoon out some beaten Egg over the Dosa and top it up with Kothu Kari Masala, drizzle a hearty spoon of Gingelly Oil, cover and cook until the Dosa & Eggs are cooked.  Finally, garnish the Dosa with finely chopped Coriander Leaves. Here you go with a hot Madurai special Kari Dosai.  Serve it along with plain or Chicken/Mutton Salna or any other Curry or Chutney of your choice.  This Kari Dosai is sinfully heavy and leaves us with a feeling it is over dozed with Meat, Egg and above all it is served along with another Madurai speciality - Salna. Any way, it is an utter indulgence topped with decadence.

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MADURAI KARI DOSAI

What you may need for this Kari Dosai:

INGREDIENTS:

METHOD:

For Madurai Kari Dosai:

• Beat the Eggs along with Salt and keep it aside.(can add Pepper to it if you prefer).
• Heat the Dosa Griddle on a high flame and then lower the flame.
• Smear the Griddle with oil.
• Thoroughly mix the Dosa Batter and pour one big ladle of batter over the Dosa Griddle.
• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Spoon in a ladle of beaten Egg and spread it out on top of the Dosa.
• Wait for a few minutes.  Let it cook halfway through.
• Now spoon in Kothu Kari Masala and spread it out evenly on top of the Egg spread Dosa.
  
• Keep the flame at low while cooking Kari Dosai.
• Drizzle few teaspoons of Gingelly Oil over the Kari Dosai.
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• Garnish it with finely chopped Coriander Leaves.
  
• Once cooked, remove the Kari Dosai from the griddle(there is no need to flip and cook the Dosai).

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MADURAI KARI DOSAI

NOTES:

• Do not spread the batter. The Dosa should be slightly thicker.(like for an Uthappam).
• Cover the Kari Dosai with a lid and cook on a very low flame for a few minutes.
• You don't need to flip and cook the Dosa. 
• I have made Kothu Kari Masala with minced Mutton.
• Can prepare the same Kothu Kari Masala with minced Chicken/Beef.  For a Vegetarian option, can prepare the same recipe with shredded Cabbage, Cauliflower or minced Soya Chunks.
• If you feel adding Eggs to be a heavier option, can skip the step.
• Serve Madurai Kari Dosai with Salna or any Chutney or Curry of your choice.

CHICKEN SUKHA VARUVAL

     

INGREDIENTS :

METHOD :

• Heat oil in a pan.
• Splutter Fennel Seeds and Curry Leaves.
• Saute finely chopped Onions, Garlic, Ginger and Green Chillies(cut into round pieces).
• Add Chicken pieces to the above and sear it until the colour changes.
• Add Turmeric, Red Chilli Powder and Coriander Powder and fry it for a while on a low flame for few minutes.
• Sprinkle some water and leave it on a low flame, until the chicken is well cooked.
• Sprinkle some Pepper Powder over it.
• Garnish Chicken Sukha with finely chopped Coriander Leaves.
• Goes well as a side dish with Rasam, Sambar or any Curry.
• Or simply serve it with Yoghurt/Curd and Steamed Rice.
• Chicken Sukha goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Sukha pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.

NOTES :

• Cook Chicken Sukha on a low flame.
• Shallots give an authentic taste to the dish.  Can also use big onions.
• Can crush ginger and garlic in mortar and pestle or just mince them.
• Grinding ginger and garlic would alter the taste of the dish.
• Sprinkle pepper powder generously, if you prefer the dish to be spicy.
• Adjust the spices to suit your preference.