Minced meat/kothukkari curry goes great with idiyappam/dosa/rice. Here I have added precooked minced meat along with masala, this is an tempting dish for NV-lovers.
Preparation time: 20 minutes
Cooking time: 20 minutes
- 1 tbspn of oil
- 1 Bayleaf, crushed
- 1 star anise
- 1-inch cinnamon piece
- 1 Black cardamom
- 1 clove
- 1 Marathi mogga
- 1 tsp sombu/fennel seeds
- 1 green chilly, slit
- 8-10 mint leaves
- 1/2 cup of finely chopped onions
- 1/2 cup of finely chopped tomatos
- 1 tsp ginger-garlic paste
- 1 tsp chilly powder
- 1 tsp dhanya powder
- 1 tsp jeera powder
- 1/2 tsp garam masala powder
- Salt, to taste
- 1/4 cup grated coconut (later ground to paste)
- 250 gm minced meat/kothukkari
- 1/2 cup of frozen peas
Pressure cook minced meat for two whistles, keep aside. Heat a pan with oil.
Add all ingredients under temper, let them sizzle.
This is followed by adding onion, mint leaves and green chilly. Saute till onions becomes brown.
Add tomatos and all spices. Cook till they all turn mushy.
Add precooked kheema(along with stock) and green peas.
Finally add ground coconut paste and pressure cook for single whistle. Check for seasoning, and serve hot.
Enjoy with appam/dosa/idly