Authentic Tamil Nadu Kottai Muthu Kozhambu with Steamed Ponni Rice
A deeply comforting and spice-rich South Indian curry featuring tender goat testicles simmered in a robust, freshly ground Chettinad masala. Paired with warm steamed Ponni rice, this rustic delicacy offers an intensely flavorful and traditional culinary experience.
70min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast coriander seeds, fennel seeds, black peppercorns, dry red chillies, cinnamon, cloves, and cardamom until aromatic. Grind them together with grated coconut and a little water to form a smooth paste and set aside.
2
Heat sesame oil in a heavy-bottomed pan or pressure cooker. Splutter mustard seeds, cumin seeds, and curry leaves.
3
Add chopped onions and sauté until translucent. Stir in the ginger garlic paste and cook until the raw smell disappears.
4
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
5
Add the cleaned goat kottai muthu pieces and turmeric powder. Sauté well for 5 minutes.
6
Pour in the freshly ground coconut-spice paste and mix thoroughly with the meat. Add salt and enough water to adjust the gravy consistency.
7
Cover and pressure cook for 4 to 5 whistles on medium heat, or simmer in an open pot until the meat is thoroughly tender and cooked through.
8
Garnish with freshly chopped coriander leaves and serve hot alongside steaming Ponni rice.
Ingredients
500g goat kottai muthu (testicles), cleaned and sliced
2 tbsp sesame oil
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
2 large onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 cup fresh coconut, grated
2 tbsp coriander seeds
1 tsp fennel seeds
1 tsp black peppercorns
4-5 dry red chillies
1 small cinnamon stick
2 cloves
1 cardamom pod
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.