A classic Chettinad delicacy featuring finely minced mutton cooked with a fiery blend of freshly ground spices, onions, and tomatoes. This semi-dry curry is packed with flavor and pairs perfectly with dosas, parottas, or steamed rice.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
515cal
23gprotein
12gcarbs
42g
Ingredients
500 g Mutton Keema (finely minced, preferably from leg or shoulder)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
About Mutton Kothu Kari, Steamed Basmati Rice and Tomato Rasam
Protein-packed Mutton Kothu Kari with tangy rasam & rice - a perfectly spiced, homestyle delight!
This chettinad dish is perfect for lunch. With 899.67 calories and 32.53g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
Ginger Garlic Paste
(freshly made if possible)
2 pcs Tomato (medium, finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to your spice preference)
2 tsp Coriander Powder
1.25 tsp Salt (or to taste)
1 cup Water (use hot water for better results)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Temper the Spices
Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat. This should take about 1 minute.
Add the whole spices: cinnamon stick, cloves, bruised green cardamom, and fennel seeds.
Sauté for 30-45 seconds until they release their aroma and become fragrant. Be careful not to burn them.
2
Build the Aromatic Base
Add the curry leaves and slit green chilies to the hot oil. They will splutter, so stand back.
Immediately add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and have turned a deep golden brown. This step is crucial for the flavor.
Add the ginger-garlic paste and cook for 2 minutes, stirring continuously, until the raw smell disappears.
3
Create the Masala
Add the finely chopped tomatoes and cook for 5-7 minutes until they break down completely and become mushy.
Add the spice powders: turmeric, red chili, and coriander powder. Stir well and cook on low heat for 1-2 minutes until the oil begins to separate from the masala.
4
Brown the Mutton
Add the minced mutton and the remaining salt to the pan.
Increase the heat to medium-high. Use a spatula to break up any lumps in the mince, ensuring it mixes well with the masala.
Sauté for 5-7 minutes, stirring frequently, until the mutton loses its pink color and is evenly browned.
5
Simmer to Perfection
Pour in 1 cup of hot water, stir everything together, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 15-20 minutes.
Cook until the mutton is tender and most of the liquid has evaporated. The final consistency should be semi-dry, with the masala clinging to the meat.
Stir every 5 minutes to prevent it from sticking to the bottom.
6
Garnish and Serve
Turn off the heat. If using, squeeze fresh lemon juice over the kothu kari.
Garnish generously with freshly chopped coriander leaves and give it a final stir.
Let it rest for 5 minutes before serving hot with parotta, dosa, chapati, or steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
