Authentic Tamil Nadu Madurai Kari Kozhambu with Steamed Ponni Rice
Experience the bold and fiery flavors of Madurai with this aromatic mutton curry, simmered to perfection with freshly ground spices and fragrant shallots. Perfectly paired with steaming hot Ponni rice for an unforgettable South Indian feast.
70min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the fennel seeds, black peppercorns, coriander seeds, and dried red chilies in a pan until fragrant, then grind them along with grated coconut into a smooth paste.
2
Heat sesame oil in a pressure cooker, add mustard seeds and let them splutter, followed by curry leaves and sliced shallots.
3
Sauté the shallots until golden brown, then add the ginger-garlic paste and cook until the raw aroma disappears.
4
Add the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.
5
Add the mutton pieces and turmeric powder, sautéing well on medium heat for about 5 to 7 minutes.
6
Stir in the freshly ground coconut-spice paste and mix thoroughly with the mutton.
7
Pour in 2 cups of water, season with salt, cover the pressure cooker, and cook for 5 to 6 whistles until the mutton is tender.
8
Release the pressure naturally, simmer the curry for another 5 minutes to thicken the gravy, and garnish with fresh coriander leaves before serving hot with steamed Ponni rice.
Ingredients
500 grams mutton pieces with bone
2 large shallots, finely sliced
2 ripe tomatoes, chopped
2 tablespoons sesame oil
1 teaspoon mustard seeds
1 sprig fresh curry leaves
2 tablespoons freshly grated coconut
1 tablespoon fennel seeds
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
4 dried red chilies
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.