Kari podi roast

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Preparation time : 20 minutes

Cooking Time : 30 – 35 minutes

Serving : 8 – 10 members


Kari podi roast . Every year after eid ul azha our home is over loaded with mutton in the freezer and we end up experimenting  in every possible way . This dish was such an experiment done by my mom after this eid ul azha that is a sensational recipe bursting with mouth watering flavours . served to us for lunch which took our table by a storm for all the meat lovers . ( except my veggie daughter :-)) )   The mutton was rightly spiced and roasted to perfection mildly crisp on the outside and a tender yielding inside  with the coconut flavour coming through along with a feel of slow burn singing the sides of our tongue . The shredded meat broke the monotony of having bite size pieces of meat cooked and served as usual .  This authentic voyage of flavours never ever fails , leaving enough for us to abandon our doubts .

Ingredients to pressure cook

Bone less mutton1 kg
Turmeric powder1/2 teaspoon
Salt to taste
Ginger 25 grams piece crushed
Garlic 7 flakes crushed
Water just enough to cook the meat

Method to pressure cook

  1. Mix all the above ingredients together and pressure cook until meat is cooked through and tender .
  2. Drain and cool the cooked mutton pieces . reserve the stock .
  3. Blitz the cooled mutton pieces in the food processor to get separate threads of meat ( mom did  it  in the ammi / sil patta  by just smashing the meat pieces )  and set aside .

Ingredients to roast

Cumin seeds1 tablespoon
Dry red chillies 10
Coconut1/2 a coconut grated
Coriander powder4 teaspoons
Coconut oil 1 tablespoon

Method to roast

  1. Heat 1/4 teaspoon of coconut oil and roast the cumin seeds + dry red chillies .
  2. Once the dry red chillies has swollen , switch of the flame and add coriander powder .Mix well and set aside to cool .
  3. Heat remaining coconut oil and roast the coconut to a golden brown colour and until a aroma arises .Remove and cool .
  4. Mix the coconut with the other roasted ingredients and powder to a coarse powder and set aside .


Coconut oil 3 tablespoons
Small onion1 hand full chopped
Curry leaves 1 strand

How to proceed

  1. Heat coconut oil in a large non – stick frying pan . Add the small onions , curry leaves and fry to golden brown .
  2. Top with the roasted coarse coconut masala powder .Lower the heat add the mutton threads and sauté for 10 -15 minutes until well roasted .
  3. Sprinkle the reserved stock once in 3 minutes so that the mutton does not dry and get rubbery .
  4. Taste and adjust and serve hot as a side dish with rice or rotis .


Make sure to roast the meat threads in low flame by sprinkling the stock every 3 minutes once .