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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.
For 4 servings
Temper the Spices
Build the Aromatic Base
Create the Masala
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
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.
This chettinad recipe takes 55 minutes to prepare and yields 4 servings. At 515.05 calories per serving with 23.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Brown the Mutton
Simmer to Perfection
Garnish and Serve
Incorporate 1/2 cup of green peas or finely chopped bell peppers along with the tomatoes for added texture and nutrition.
For a richer, milder gravy, add 1/4 cup of coconut milk in the last 5 minutes of simmering. Do not boil after adding coconut milk.
Easily substitute the mutton with minced chicken. Reduce the simmering time to 10-12 minutes as chicken cooks faster.
In the final step, add 2 shredded parottas to the pan and toss everything together for a minute to create a delicious Mutton Kothu Parotta.
Mutton is a complete protein source, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is rich in heme iron from mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Spices like turmeric (containing curcumin), ginger, and garlic have potent anti-inflammatory and antioxidant properties that help strengthen the immune system.
Spices used in Chettinad cuisine, such as fennel seeds and ginger, are known to aid digestion, reduce bloating, and improve gut health.
One serving of Mutton Kothu Kari contains approximately 350-400 calories, depending on the fat content of the mutton and the amount of oil used.
Mutton Kothu Kari can be part of a healthy diet in moderation. Mutton is an excellent source of protein, iron, and B vitamins. To make it healthier, use lean minced mutton and control the amount of oil.
Yes, you can absolutely use minced lamb instead of mutton. The taste will be slightly milder, and the cooking time will be similar.
To reduce the spice level, decrease the amount of red chili powder to 1/2 or 3/4 teaspoon and deseed the green chilies before adding them.
Store leftover Mutton Kothu Kari in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a pan or microwave before serving.