Coorgi Kadambuttu with Mutton Curry
Experience the rich, rustic flavors of Coorg with these soft, steamed rice dumplings paired with a deeply spiced, aromatic mutton curry. A true feast from the Western Ghats.
80min
Total Time
4
Servings
Coorgi
Cuisine
Recipe
1
Boil water in a heavy-bottomed pan with salt, ghee, and slowly add the broken rice rava while stirring continuously.
2
Cover and cook on low heat until the water is fully absorbed and the rice is thoroughly cooked into a soft dough.
3
Allow the dough to cool slightly, then grease your hands and shape portions into small, smooth oval balls (Kadambuttu). Steam them for 10 minutes and set aside.
4
For the mutton curry, heat coconut oil in a pressure cooker and sauté whole spices along with sliced onions until golden brown.
5
Add ginger-garlic paste and sauté until the raw aroma disappears, followed by tomatoes, chili powder, coriander powder, and turmeric.
6
Add the mutton pieces and sear well for 5 minutes, then pour in water, add kachampuli, and salt.
7
Pressure cook for 5 to 6 whistles until the mutton is tender and the gravy is rich and thick.
8
Serve the hot mutton curry generously over the steaming Kadambuttu garnished with fresh coriander.
Ingredients
2 cups broken rice or rice rava
4 cups water
1 tsp ghee
Salt to taste
500g mutton, cut into pieces
2 large onions, finely sliced
2 tomatoes, chopped
2 tbsp Coorgi kachampuli or tamarind extract
3 tbsp coconut oil
1 tbsp ginger-garlic paste
2 tsp kashmiri chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
Whole spices (cardamom, cloves, cinnamon)
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.