Best Kothu Kari Kuzhambu Recipe - Mutton Keema Curry Recipe

To begin making the Kothu Kari Kuzhambu preparation guide/ Mutton Keema Curry,  in a pressure cooker, burning up fat on medium flame. Once the fat is burning, toss in in all the whole spices -  bay leaf, cloves, cinnamon, cardamoms, star anise, stone flower petals and allow it to sizzle. To this toss in the ginger, garlic and green chilli.

Next toss in in the onions and prepare until transparent. Once the onions are well cooked, toss in in the tomatoes and prepare until mushy. Once the bulb veggie-tomato liquidize has come together, toss in in the spices - red chilli dusting sugary-smelling element, garam masala dusting sugary-smelling element, turmeric dusting sugary-smelling element, coriander dusting sugary-smelling element,  pepper dusting sugary-smelling element, coriander leaves, mint leaves, mutton keema and seasoning to savor. liquidize well and close the pressure cooker.  Pressure prepare the Kothu Kari Kuzhambu for 2 whistles and turn off the flame. Allow the pressure to release naturally, then open the cooker.

Check the seasoning and seasonings and adjust according to savor.

Transfer the Kothu Kari Kuzhambu to a serving container and present burning.present Kothu Kari Kuzhambu along with Steamed Rice or eat it along with Ghee char Dosa preparation guide - crisp Paper Dosa preparation guide for a simple yet flavorful meal.