Keema Masala, called Kothukari (meaning "minced meat"), is a prized delicacy in South Indian households, especially in the Chettinad and Kongunadu regions. South Indian Kothukari Masala is defined by its "pepper-forward" heat. While red chilies are used for colour, the blend is infused with fennel, cinnamon, and cloves, balanced by the cooling touch of fresh coriander leaves. It is a robust, semi-dry preparation known for its sharp spice profile and the aromatic use of curry leaves.
Sauté: Heat oil, then add onion and curry leaves.
Add 500 g of minced meat (Chicken or Mutton) and sauté well.
Mix: Add 1 sachet of Gravy Mix along with the required amount of water.
Stir well to combine.
Cook: Cook for 15 minutes or pressure cook for 2–3 whistles.
Serve: Garnish with fresh coriander and serve hot.
Cook in 15 Minutes: 3-step preparation for quick and tasty meals.
Convenient Pouch: The Recipe Box pouch contains 2 sachets, allowing you to cook up to 1 kg.
100% Pure & Natural: No added preservatives, colours, or flavouring agents.
Versatile Usage: Can be used for Chicken, Meat, Egg, Mushroom, Veggies, Paneer, and Soya Chunks.
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