Saturday 18 July 2015

Mutton Kheema Masala Recipe/Mutton KothuKari Masala/How to make Mutton Kheema Masala with step by step photos and Video

Mutton Kheema Masala/Kotthukari Masala is our families all-time favourite. It is a perfect side dish for rotis, naans and parathas. This Mutton Kheema Masala is one of my mom’s best recipes. Do try out this Mutton Kheema Masala and post your comments. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc hereMutton/goat Meat Recipes,Fish & Egg Recipes. Also like, share and subscribe to my youtube channel PriyasVirundhu

Here’s how to make Mutton Kheema Masala with step by step photos…

Mutton Kheema
500 gms
2  finely chopped
Garlic cloves
12-14 cut length wise
1 tbsp finely chopped
3 finely chopped
Red Chilli Powder
1 tbsp
Coriander Powd3er
2 tbsp
Turmeric Powder
1/2 tsp
As needed
Coriander Leaves
2 -3 tbsp finely chopped

For Grinding
Pearl Onions
Garlic Cloves
2 big pieces
Green Chillies
3-4 slit lengthwise

For Tempering I
Gingelly Oil
2 -3 tbsp
Cinnamon sticks
Fennel Seeds/Sombu
1 tsp
Bay Leaves
Curry Leaves

For Tempering II [Optional]
Gingelly Oil
1 tsp
Dry Red Chillies
Curry Leaves
Preparation Time: 10 -15 minutes                      Recipe Category: Main Course,SideDish     
Cooking Time: 30 minutes                                   Recipe Cuisine: Tamil Nadu, India
Serves: 4-5
Author: Priya Anandakumar

Here's short video how to make Mutton Kheema Masala

Wash the mutton kheema thoroughly with water 3-4 times and drain the water completely.

Meanwhile chop the onions, tomatoes, ginger, garlic coriander leaves and keep it aside.

Grind the ingredients mentioned under grinding table. I have used pearl onions; you can very well replace it with 1 big onion.

Add the ground onion paste to the mutton kheema and mix it thoroughly and keep for 5-7 minutes aside.

Now add red chilli powder, coriander powder, turmeric powder, salt and mix really well.

Add this mutton along with the masala to the pressure cooker, add 1 ½ cup of water and pressure cook for about 5-6 whistles.

Heat oil in a kadai, add the ingredients mentioned under the table – tempering I and fry for 20 seconds or until nice aroma fills the room.

Now add onions, garlic, ginger and sauté until golden brown color.

Add the chopped tomatoes and sauté until they turn mushy.

Now add the cooked mutton kheema along with the masala water. Adjust the spice and salt at this stage. Add 1/4 tsp of black pepper powder and mix well.

Let it boil until it reaches semi gravy consistency and then switch off the stove.

Add 1 tsp of oil in a hot pan, temper the dry red chillies and curry leaves.

Add this tempering to the Mutton Kheema Masala.

Finally add the chopped coriander leaves/cilantro leaves and mix really well. Squeeze few drops of lemon juice before serving for added taste and flavor.

Yes, delicious, spicy and authentic Mutton Kheema Masala is ready to be enjoyed. Serve it hot with rotis, chapatis, naans, dosa, bread or even with a cup of steam cooked rice.

Adjust the amount of red chilli powder according to your family requirement.
I have tempered with dry red chillies for added taste and the fresh aroma of dry red chillies induces your taste buds. But the second tempering is totally optional, you can skip that step if you don’t have time.
Thank you all for visiting my space, please come back again for more traditional and authentic recipes of Tamil Nadu from my kitchen.

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Hello everybody,
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Priya Anandakumar