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Kheema With Coconut Curry

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Kheema With Coconut Curry Recipe, Sabji, How To Make Kheema With Coconut Curry Recipe

Kheema with coconut curry is an amazing dish, flavourful and deliciously made with minced meat cooked in freshly ground coconut and mint masala spiced with green chilies and aromatic Indian spices. This is a very popular non-vegetarian dish from the cuisine of Kerala. Goes excellently well with Malabar parotta, roti, chapatti or rice.

Kheema with coconut curry is an amazing dish, flavourful and deliciously made with minced meat cooked in freshly ground coconut and mint masala spiced with green chillies and aromatic Indian spices. This is a very popular n... Read More..

About Recipe

koora, Kuzhambu, torkari

How to make Kheema with coconut curry

(3 ratings)
17 reviews so far
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
Kheema with coconut curry
Author : Vahchef
Main Ingredient : Lamb
Servings : 2 persons
Published date : June 25, 2018


Ingredients used in Kheema with coconut curry
• Murstard seeds - 1 tea spoon.
• Oil - as required.
• Mint leaves - 2 springs.
• Cumin seeds - 1 tea spoon.
• Green chillies - 5 numbers.
• Coconut sliced - 1 cup.
• Kheema - 500 grams.
• Red chillies - 3 numbers.
• Onion shallots - 3 numbers.
• Turmeric powder - 1 pinch.
• Ginger garlic paste - 1 tea spoon.
• Curry leaves - 1 spring.
• Garam masala powder - 1 tea spoon.
• Water - as required.
• Salt - to taste.
Method:
  • Take coconut sliced, green chilies, cumin seeds, mint leaves, and make into a little bit corse paste and keep aside.
  • Now take a pan add oil, mustard seeds, red chilies dry, shallots sliced mix well, curry leaves, then add turmeric powder, ginger garlic paste, minced meat, curry leaves and put on the lid and cook it for 10 minutes.
  • Now remove the lid mix well, add the coconut paste, garam masala powder, water mix well and cook till the kheema is done.

Serve it hot with rice.






Cooking with images Rassa , Lamb rasdar, saaru





Articles


Kheema with coconut curry is an amazing dish, flavourful and deliciously made with minced meat cooked in freshly ground coconut and mint masala spiced with green chillies and aromatic Indian spices. This is a very popular non-vegetarian dish from the cuisine of Kerala. Goes excellently well with Malabar parotta, roti, chapatti or rice! The speciality in this dish is its fresh and authentic flavours from the God’s own country.

Kheema with coconut curry

Preparing with a simple combination of fresh ingredients that are perfectly blended and spiced together leads to an extremely delectable dish! The freshly ground homemade masala makes a huge difference in the flavour and taste of the dish. Kheema is the Hindi name for minced meat. Mince meat can be of beef, lamb, chicken or pork. There are a variety of dishes that can be made from minced meat.

Minced meat is generally used for making curry, stir fries or stuffing in snacks like samosas, puffs etc. It also makes an excellent filling for a kheema sandwich. Keema Matar (minced meat and green peas cooked together), Kheema paratha (Indian flat bread stuffed with spicy minced meat curry), Garlic pepper meat balls, Shammi Kabab, Keema Pulao and Lamb cutlet are some of my all time favourite recipes. Kheema with coconut is a wonderful dish, soft, spicy and the meat just melts in the mouth.

It is rich brown, fragrant and aromatic with spices, hot with green chillies and red chillies, the shallots give a great pungent and sweet flavour, the mint and coconut masala gives a dense and smooth texture to the dish. Coconut is a vital ingredient in most dishes prepared in this cuisine. There are abundantly available all over the state of Kerala and shows its prominence in most delicacies. 

The white flesh of coconut is used in grated, ground or powdered forms in most Indian curries and sweets. A variety of other coconut products is available to the chocolate and confectionery trade such as, moist white sweetened coconut, toasted coconut, creamed coconut and tenderized coconut. Coconut has been used as staple part of the diets of almost many Asian people for centuries.

It is used as food, as flavouring and made into beverages. Most gravy contains either fresh or desiccated coconut in Southern India. The coconut is generally ground with cumin, coriander seeds, red chillies, toasted lentils and spices.  Coconut oil is the most typical frying medium in Southern India. The aromatic pungency from the freshly ground masala gives an extraordinary and exotic flavours in this dish.

Coconut aroma goes well with savoury and sweet recipes. India is a diversified country and every state has its own tradition, culture, lifestyle and food. Most of them have their own secret recipes for spice powder and masala paste which is the main backbone of the dish, but what mainly unifies most Indian dishes is the spices that bring them their distinctive aroma and taste.

For preparing this delectable and appetizing Kheema with coconut, take sliced coconut, green chillies, cumin seeds, mint leaves, and grind into a little bit coarse paste and keep aside.

Now take a pan add oil, mustard seeds, red chillies dry, shallots sliced mix well, curry leaves, then add turmeric, then add kheema; mix well then add salt mix well close it with a lid and cook till 80% done .

Now remove the lid mix well, add the coconut paste mix well and cook till the kheema is done.

Do try this incredible variation from the cuisine of Kerala.

Click on the link below to watch the making of this dish:

Fresh Indian spices such as herbs, garam masala, coconut etc are used to uplift the taste and flavours of Indian delicacies. These ingredients do wonder in creating an appetizing, refreshing, charming and aroma in Indian food. The significance and demand of India spices does not limit to India only, there is a huge demand of Indian spices in foreign countries as well.

That’s why they are highly exported to other countries. Some leaves such as coriander, mint, Basil, curry leaves, bay leaf, peppermint leaves, rosemary, etc are the common types of spice plants used for bringing distinctive flavour in Indian food.

Do go for it and Enjoy Cooking!



 

Comments & Reviews

 

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Recent comments

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vorpal22 Posted on Fri Jul 27 2012

Vahchef!!! I just noticed that you are back and posting videos again. What a wonderful surprise!

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Mushtaq Hussain Posted on Fri Jul 27 2012

Hello Vah Chef, our Ramadan Iftari is becoming more tasty and delicious with your videos! Good Job and thanks for making our iftari better than the best! Heartfelt thanks.

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Killrave2 Posted on Fri Jul 27 2012

Dear Mr. Chef, could I use a substitute for meat or does it have to be that specific item?

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Anand Kr Posted on Fri Jul 27 2012

ah aha ah ah ah ah ah..... 2:49 lol

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no2religions Posted on Fri Jul 27 2012

You mentioned using a pressure cooker for the meat. Why not use it for the whole thing?

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canuck99615 Posted on Fri Jul 27 2012

I've used Nutrela granules and it works well.

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exec9292 Posted on Fri Jul 27 2012

wat meat do u use

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paddy Posted on Fri Jul 27 2012

kya saab.....hyderabad mein rehke..ramzaan ke time pe ..abhi tak haleem banana nahi sikhaye....please do a video on haleem the typical hyderabadi style pl

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TheMiramens Posted on Sat Jul 28 2012

I am so happy you are back Chef! What a wonderful recipes. Your back and I am cooking again. Still a bit hurt you left us fans without anything of notice. But de delicious food make a world of difference. And I love your beautiful daughter. You are

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everlastingeuphoria Posted on Sat Jul 28 2012

hahahahahahahaa.....so hilarious towards the end... HAHA

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daaamn001 Posted on Sat Jul 28 2012

hehe:D

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amalialovesicecream Posted on Sat Jul 28 2012

Do you say Kheema for all minced meat? or specific cooking methods.....because in Greece we also say "kima" for minced meat.

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