Mutton Kari Kozhambu & Thenga Soru
Serves 430 mins prep50 mins cook
This dish features a rich Mutton Kari Kozhambu alongside fragrant Thenga Soru. The mutton is cooked with a variety of spices and coconut, while the rice is flavored with whole spices and ghee, making it a perfect combo for a hearty meal.
0 servings
What you need
Instructions
1: Heat oil in a pot and add mutton fat on low heat. 2: Add whole spices (clove, bay leaves, cinnamon) and onion. 3: Saute until it starts to turn golden brown. 4: Add the ginger garlic paste and coriander leaves; saute for 2 mins. 5: Add the tomato and rock salt; cook for 3-4 mins until the tomato starts to soften. 6: Add the turmeric powder, coriander powder, cumin powder, red chilli powder, fennel powder, and black pepper powder; saute for 2 mins. 7: Add the mutton and saute for 3-4 mins on high heat. 8: Grind together the coconut and roasted peanuts; add to the mutton. 9: Transfer this to a pressure cooker, add water, cover & pressure cook for 1 whistle on high heat. 10: Reduce the heat and cook for 25 mins on low heat. 11: Open the lid, mix in coriander leaves, and serve. 12: Soak the Basmati rice for 20-30 mins. 13: Heat ghee in a pressure cooker and add all the whole spices. 14: Add onion & green chilli; saute until it turns translucent. 15: Add the ginger garlic paste & saute for 2 mins. 16: Add the tomato & saute until the tomato starts to soften, around 3-4 mins. 17: Add the water, coconut milk & salt. 18: Add soaked rice, cover & pressure cook on high flame for 2 whistles. 19: Once the pressure settles, open the cooker & serve.View original recipe