Authentic Tamil Nadu Madurai Kari Idli with Spicy Tomato Chutney
Experience the vibrant flavors of Madurai with soft, bite-sized idlis tossed in a succulent, spice-laden minced mutton gravy. Served piping hot with a fiery tomato chutney, this iconic street-side delicacy is a true South Indian culinary masterpiece.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat sesame oil in a heavy-bottomed pan and add fennel seeds along with fresh curry leaves, allowing them to splutter.
2
Add the finely chopped onions and green chilies, sautéing until the onions turn translucent and golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma completely disappears.
4
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
5
Toss in the turmeric powder, red chili powder, coriander powder, and salt, mixing well for a minute.
6
Add the minced mutton, breaking any lumps with a spatula, and roast it in the masala for 5 to 7 minutes.
7
Pour in half a cup of water, cover the pan, and simmer on low heat until the mutton is fully cooked and tender.
8
Uncover and increase the heat to dry up any excess moisture, yielding a thick, robust keema masala.
9
Gently fold in the bite-sized idli pieces into the hot mutton masala, ensuring each piece is well coated.
10
Sprinkle freshly ground black pepper and chopped coriander leaves on top, toss gently for two minutes, and serve piping hot with spicy tomato chutney.
Ingredients
20 mini idlis or leftover idlis cut into bite-sized cubes
250 grams minced mutton (keema)
2 medium onions, finely chopped
2 ripe tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 teaspoon fennel seeds
1 sprig fresh curry leaves
1/2 teaspoon turmeric powder
1 tablespoon Kashmiri red chili powder
1.5 tablespoons coriander powder
1/2 teaspoon freshly ground black pepper
3 tablespoons sesame oil or cooking oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.