Kuri Kari

Somwarpet

Traditional mutton curry cooked in a dark, roasted coriander and pepper gravy.

  • recipe
  • kodava-cuisine
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Kuri Kari is the robust, comforting mutton curry of the northern Kodagu highlands, slow-cooked in a dark, peppery roasted spice paste. Whole spices—coriander seeds, black peppercorns, cloves, and cumin—are roasted until smoky and ground into a fragrant base that tenderizes the rich meat. A dash of Kachampuli right before serving cuts the rich marrow and creates a deep, glossy gravy.

Recipe Details

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4–6
  • Cuisine: Kodava / Kodagu
  • Course: Main Course / Mutton Curry

Equipment

  • Pressure cooker or heavy cast iron Dutch oven

Ingredients

  • 1 kg mutton (bone-in curry cut pieces)
  • 2 medium onions, finely chopped
  • 6 garlic cloves, minced
  • 1-inch fresh ginger, minced
  • 2 tbsp whole coriander seeds
  • 1 tsp cumin seeds
  • 1 tbsp whole black peppercorns
  • 4 whole cloves
  • 1/2 tsp turmeric powder
  • 1 tsp Kachampuli (or wild garcinia vinegar)
  • 2 tbsp pure desi ghee
  • 1 tsp salt (to taste)
  • 2 cups water

Method

  1. In a dry skillet over medium-low flame, roast the coriander seeds, cumin seeds, black peppercorns, and cloves until deeply aromatic and dark brown.
  2. Cool the roasted spices and grind them with 1/2 cup water into a fine, dark masala paste.
  3. Heat ghee in a pressure cooker over medium-high heat; add the chopped onions, ginger, and garlic, sautéing for 6–7 minutes until dark golden brown.
  4. Add the mutton pieces, turmeric powder, and salt, browning the meat on high heat for 5 minutes to seal in the juices.
  5. Pour in the freshly ground dark spice paste and stir well to coat the meat evenly.
  6. Add 2 cups of water, seal the pressure cooker with its lid, and cook on high for 5–6 whistles until the mutton is fork-tender.
  7. Allow the pressure to release naturally, then open the lid and simmer uncovered on medium-low heat for 6–8 minutes to thicken the gravy.
  8. Stir in the Kachampuli, simmer for 1 minute, and remove from the heat.

Notes

  • Serving Suggestion: Served hot with steamed Kadambuttu, Akki Roti, or fragrant ghee rice.
  • Storage & Make-Ahead: Like all slow-cooked meat gravies, Kuri Kari is even more flavorful the following day. Keeps refrigerated for up to 4 days.