Weekend breakfasts are always a special in many houses. Hubby dear likes to start his weekends very early in the morning with his Netflix movies and will expect something nice to eat:) Here is a visual treat of the poori and kothu curry kuzhambu I prepared:)
tomato - 2 (50 gm)
Potato - 3 (200 gm)
Red onion- 1 (5o gm)
curry leaves- 1 sprig
cilantro- 1 handful
mint leaves - 1 handful
cooking oil- 2 tbsp
chilli powder - 1 tbsp
coriander powder - 2 tbsp
sakthi garam masal powder - 1 tsp
green chilli- 2
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
cinnamon- 1 inch
fennel seeds - 1 tsp
Bay leaf (brinji) - 2
coconut milk - 1/2 cup
Take a thick bottom vessel with tight lid.
Heat the oil and add fennel, cinnamon. After they start getting red, add the chopped onion and saute till it get golden brown. Then put the ginger garlic paste and cook till the raw smell vanishes.
Then add the finely chopped tomato, curry leaf, cilantro, mint, green chillies and saute till oil oozes out.
Peel the potato and cut it into small cubes. Put the potato and meat in that wok and saute well.
Add 2 cups of water , turmeric, garam masala and all powders.Cover tightly and cook for 15 minutes. Check if the meat and potato are cooked well. Then add salt and coconut milk. Bring to a boil and switch off.
The curry should be between thick and thin consistency, so that it pairs well with poori.
Kheema kurma is ready!
Serve as side dish with puri / poori, chapathi , idly , dosa , parotta etc.
*Lamb meat is very good for health during winter.
*As poori itself being a heavy breakfast, we may not need much fatty side dish. We may need as little as 150 gm of kheema and it will be difficult to buy that quantity, So while preparing any other kheema dishes, reserve some in freezer for this kuruma.
*Vegetarians can add scrambled paneer instead of meat in this kuruma.
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| Mutton kheema curry with poori. |
Ingredients:
Lamb kheema - 150 gmtomato - 2 (50 gm)
Potato - 3 (200 gm)
Red onion- 1 (5o gm)
curry leaves- 1 sprig
cilantro- 1 handful
mint leaves - 1 handful
cooking oil- 2 tbsp
chilli powder - 1 tbsp
coriander powder - 2 tbsp
sakthi garam masal powder - 1 tsp
green chilli- 2
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
cinnamon- 1 inch
fennel seeds - 1 tsp
Bay leaf (brinji) - 2
coconut milk - 1/2 cup
Method:
Wash the meat and keep aside.Take a thick bottom vessel with tight lid.
Heat the oil and add fennel, cinnamon. After they start getting red, add the chopped onion and saute till it get golden brown. Then put the ginger garlic paste and cook till the raw smell vanishes.
Then add the finely chopped tomato, curry leaf, cilantro, mint, green chillies and saute till oil oozes out.
Peel the potato and cut it into small cubes. Put the potato and meat in that wok and saute well.
Add 2 cups of water , turmeric, garam masala and all powders.Cover tightly and cook for 15 minutes. Check if the meat and potato are cooked well. Then add salt and coconut milk. Bring to a boil and switch off.
The curry should be between thick and thin consistency, so that it pairs well with poori.
Kheema kurma is ready!
Serving suggestions:
This will be enough for 4 people.Serve as side dish with puri / poori, chapathi , idly , dosa , parotta etc.
Note:
*The calorie need of men and women are different. Men need more calories than women.So calculate and serve accordingly.*Lamb meat is very good for health during winter.
*As poori itself being a heavy breakfast, we may not need much fatty side dish. We may need as little as 150 gm of kheema and it will be difficult to buy that quantity, So while preparing any other kheema dishes, reserve some in freezer for this kuruma.
*Vegetarians can add scrambled paneer instead of meat in this kuruma.
