Recipe for Kari Dosai using Mutton sukka. Recipe inspired from Simmakkal Konar Kadai, Madurai. With step by step pictures and video.
The first time I had Kari Dosa was in Simmakkal Konar Kadai in the early 2000’s. My brother had just returned from USA for vacation. We went on a spiritual tour to Trichy, Thanjavur and Madurai . My dad was travelling, so it was just the three of us (mom, me and bro), as it was most of the time.
I had never heard of kari dosa before. My brother had picked it up from lonely planet or something like that and really wanted to go there. We visited Konar Kadai after our darshan at the Madurai Temple. The auto driver who picked us up from the temple told that it was a non-vegetarian restaurant and we might not want to go there just after the darshan. My mom is a pure vegetarian but cooks non-veg for us. She is kind of not very rigid when it comes to rules. She is a cool mom. She was ok with us going there. My brother insisted that he take us. The reluctant driver took us to konar kadai and we had one of the finest dinners that day. After that episode, Konar Kadai has become a must stop whenever we visit Madurai. Here is Kari Dosai inspired from Simmakkal Konar Kadai. There are various versions of this dosa, some of which include eggs, kurma etc…This is a very simple plain kari dosa.
Here is the video of how to make mutton kari dosa at home Madurai Style
Click the link below to find the recipes on the site that uses the main ingredient as Mutton. Recipes with main ingredient as mutton Idli Dosa varieties
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Three Liter Stainless Steel Cooker Non Stick Pan with Lid Bosch Mixie Cleaver for cutting Mutton Paring Knife Cutting / Chopping Board Cast Iron Dosa Pan
We will need Dosa Batter and Mutton Sukka for making Kari Dosa. Idli Batter Recipe Mutton Sukka Recipe
Take a cup of Mutton Sukka and finely chop the pieces. Discard the bones. Finely chop the sukka and set aside.
Heat a Dosa Griddle until hot. Ladle the batter (about 1/3 cup) onto the griddle. Do not spread the batter. Keep the dosa’s small so its easy to flip and the mutton sukka will adhere to the dosa nicely. Sprinkle the mutton sukka pieces on top of each dosa. Add in some oil or ghee to each dosa. Let it cook for 30-40 seconds on medium flame.
Flip the dosas carefully. Slightly press the dosas with the help of a spatula. It makes sure that the meat properly adheres to the dosa. Cook for 30-40 seconds. Flip one more time and leave it for 5-10 seconds. remove from griddle and serve hot.
Serve with Mutton Kuzhambu or Chicken Kuzhambu. I like to serve plain. Just like as it is. This one is a classic.
- 2 Cups Dosa Batter
- 1 Cup Mutton Sukka
- Oil / Ghee to sprinkle on the dosas
- Take a cup of Mutton Sukka and finely chop the pieces. Discard the bones. Finely chop the sukka and set aside.
- Heat a Dosa Griddle until hot. Ladle the batter (about 1/3 cup) onto the griddle. Do not spread the batter. Keep the dosa’s small so its easy to flip and the sukka will adhere to the dosa nicely. Sprinkle the mutton sukka pieces on top of each dosa. Add in some oil or ghee to each dosa. Let it cook for 30-40 seconds on medium flame.
- Flip the dosas carefully. Slightly press the dosas with the help of a spatula. It makes sure that the meat properly adheres to the dosa. Cook for 30-40 seconds. Flip one more time and leave it for 5-10 seconds. Remove from griddle and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dosa
- Cuisine: Tamilnadu
- 2 Cups Dosa Batter
- 1 Cup Mutton Sukka
- Oil / Ghee to sprinkle on the dosas
- Take a cup of Mutton Sukka and finely chop the pieces. Discard the bones. Finely chop the sukka and set aside.
- Heat a Dosa Griddle until hot. Ladle the batter (about 1/3 cup) onto the griddle. Do not spread the batter. Keep the dosa’s small so its easy to flip and the sukka will adhere to the dosa nicely. Sprinkle the mutton sukka pieces on top of each dosa. Add in some oil or ghee to each dosa. Let it cook for 30-40 seconds on medium flame.
- Flip the dosas carefully. Slightly press the dosas with the help of a spatula. It makes sure that the meat properly adheres to the dosa. Cook for 30-40 seconds. Flip one more time and leave it for 5-10 seconds. Remove from griddle and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dosa
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/mutton-kari-dosai-madurai-konar-kadai-style/
“Kalakki” in Tamil means “to mix”. Kalakki is a famous street side food from Coimbatore. But nowadays Kalakki has become a very sought after dish in many restaurants all over Tamilnadu. Its a soft scrambled egg with a little masala added. The first time I had Kalakki years back was at a small restaurant with my cousin Shruti , my partner in crime. “Akka, you have to have this. You will love it.” Shruti told the moment we were at the restaurant. She did not order one as she is not a great soft scrambled egg fan. I really loved it. Here is the recipe for muttai kalakki.
We will need about 2 tablespoon of kurma / gravy for making kalakki. You can use chicken gravy , mutton gravy or even mushroom masala . Anything that you feel fancy for.
Break an egg and add in the gravy and a pinch of salt. Mix well. Set aside.
Heat a skillet till hot. The pan has to super hot for making kalakki. Add in a teaspoon of oil and pour the egg mixture onto the pan. Move quickly and gather the egg mixture to the middle as if you are trying to make a small pocket. Let it sit there for 5-10 seconds. The outer part of the egg will be cooked while the inside is still soft and velvety.
Remove from heat and garnish with coriander leaves and pepper powder. Serve hot.
- 1 Egg
- 2 Tablespoon Kurma Gravy of your choice
- pinch of salt
- pinch of black pepper powder
- 2 sprigs coriander leaves
- Break an egg and add in the gravy and a pinch of salt. Mix well. Set aside.
- Heat a skillet till hot. The pan has to super hot for making kalakki. Add in a teaspoon of oil and pour the egg mixture onto the pan. Move quickly and gather the egg mixture to the middle as if you are trying to make a small pocket. Let it sit there for 5-10 seconds. The outer part of the egg will be cooked while the inside is still soft and velvety.
- Remove from heat and garnish with coriander leaves and pepper powder. Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 mins
- Cook Time: 2 mins
- Category: Side Dish
- Cuisine: Tamilnadu
