Aattu Kari Podimas

Peppery hot mutton mince cooked with coconut and onions . This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Boneless mutton, Ginger
Cuisine Kerala
Course Main Course Mutton
Prep Time 51-60 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Aattu Kari Podimas

  • 250 grams Boneless mutton
  • 1 inch piece Ginger
  • 12 cloves Garlic
  • 20-25 Black peppercorns
  • 2 teaspoon Cumin seeds
  • 1 teaspoon Fennel seeds (saunf)
  • 2 teaspoon Red chilli powder
  • 2 teaspoon Coriander powder
  • 2 medium Onions chopped
  • 8 tablespoon Oil
  • 1/2 cup Coconut scraped
  • 1 medium Tomato chopped
  • 1/2 cup Fresh coriander leaves chopped
  • 10-12 Curry leaves
  • to taste Salt


  1. Clean mutton and mince it at least twice and keep aside. Grind ginger and garlic to a smooth paste. Dry roast peppercorns, cumin seeds and fennel seeds. Cool and powder.
  2. Mix the freshly ground spices, red chilli powder, coriander powder, ginger-garlic paste and onions with the mince. Rest it in the refrigerator for about half an hour.
  3. Heat oil in a wide kadai, add the marinated mince and fry, stirring continuously. Cook on high heat so that the excess liquid evaporates. When the meat is three fourths cooked, add coconut, tomatoes, coriander leaves and curry leaves.
  4. Add salt to taste and stir well. Cover and let it cook on low heat for another five minutes or till it is fully cooked. Serve hot with paranthas.

Nutrition Info

Calories 1982
Carbohydrates 54.8
Protein 39.1
Fat 178.4