Best Karnataka Non Veg Recipes To Try At Home Today

When it comes to Indian cuisine, Karnataka stands out with its rich and diverse culinary heritage, especially in non-vegetarian dishes. The coastal and inland regions of Karnataka offer a beautiful blend of flavors that are both aromatic and deeply satisfying.

From spicy chicken curries to flavorful mutton preparations and delectable seafood delights, Karnataka’s non-veg recipes showcase a perfect balance of traditional spices and fresh ingredients.

Whether you’re a seasoned cook or a curious foodie, these recipes will transport you to the heart of Karnataka’s kitchens. Get ready to explore the best Karnataka non veg recipes that promise bold flavors, authentic techniques, and unforgettable meals that your family and friends will love.

Why You’ll Love This Recipe

Karnataka non-veg recipes are unique because they fuse the earthy spices of the Western Ghats with coastal freshness from the Arabian Sea. The use of ingredients like coconut, curry leaves, and freshly ground masalas sets these dishes apart.

These recipes are not only delicious but also versatile, perfect for both everyday meals and special occasions. Each dish offers a glimpse into Karnataka’s rich culture and culinary tradition, ensuring a meal that’s both hearty and full of character.

Plus, the robust flavors and aromatic spices will tantalize your taste buds, making you fall in love with Karnataka cuisine all over again.

Ingredients

Coorgi Pandi Curry (Coorg Style Pork Curry)

• 500g pork, cut into cubes
• 2 tbsp Coorgi garam masala (or regular garam masala)
• 1 cup freshly ground roasted coriander powder
• 1 cup thick coconut milk
• 4-5 dried red chilies
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1-inch ginger piece, minced
• 2 tbsp oil
• Salt, to taste
• Fresh curry leaves, a handful

Kori Roti with Chicken Curry (Chicken and Crispy Roti)

• 1 kg chicken pieces, cleaned
• 3 large onions, thinly sliced
• 2 large tomatoes, chopped
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 2 tbsp ginger-garlic paste
• 1 cup grated fresh coconut
• 2 tbsp oil
• Salt, to taste
• Fresh coriander for garnish
• For Kori Roti: 2 cups rice flour, hot water, salt

Mutton Sukka (Dry Spicy Mutton)

• 750g mutton, cleaned and chopped
• 2 tsp black pepper, freshly crushed
• 1 tbsp red chili powder
• 2 onions, finely chopped
• 4 green chilies, slit
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• Fresh curry leaves
• Salt, to taste
• 1 tsp garam masala

Equipment

• Heavy bottomed pan or pressure cooker
• Mixing bowls
• Sharp knives and chopping board
• Grinding stone or spice grinder
• Measuring spoons and cups
• Wooden spatula or spoon
• Frying pan for Kori Roti

Instructions

Coorgi Pandi Curry

1. Marinate the pork: Combine pork cubes with salt, red chili powder, and garam masala. Set aside for 30 minutes.
2. Prepare the masala: Dry roast dried red chilies and coriander seeds until aromatic. Grind to a coarse powder.
3. Sauté aromatics: Heat oil in a pan, add curry leaves, chopped onions, garlic, and ginger. Cook until golden brown.
4. Add pork and masala: Add marinated pork and the ground spice mix to the pan. Stir well and cook on medium heat for 10 minutes.
5. Simmer with coconut milk: Pour in the thick coconut milk, reduce heat, cover, and simmer for 1 to 1.5 hours or until pork is tender.
6. Adjust seasoning: Add salt as needed and cook uncovered for 10 minutes to thicken the gravy.
7. Serve hot: Garnish with fresh curry leaves and serve with steamed rice or traditional Akki Roti.

Kori Roti with Chicken Curry

1. Prepare Kori Roti: Mix rice flour with salt and gradually add hot water to form a soft dough. Divide into small balls.
2. Roll the roti: On a clean surface, flatten each ball into a thin, round roti using dry rice flour to prevent sticking.
3. Cook the roti: Dry roast each roti on a hot griddle until crisp and slightly browned. Set aside.
4. Make the chicken curry base: Heat oil, sauté onions until translucent. Add ginger-garlic paste and cook till raw smell disappears.
5. Add spices and tomatoes: Add turmeric, red chili powder, coriander powder, and salt. Stir well. Add tomatoes and cook until mushy.
6. Add chicken: Add chicken pieces, stir to coat with the masala. Cover and cook on low heat until chicken is tender (about 30-40 minutes).
7. Add coconut: Grind fresh coconut with green chilies and a little water to a smooth paste. Add this to the curry and simmer for 10 minutes.
8. Garnish and serve: Garnish with fresh coriander and serve hot with crispy Kori Roti.

Mutton Sukka

1. Marinate mutton: Combine mutton with salt, black pepper, and red chili powder. Set aside for 20 minutes.
2. Sauté onions and spices: Heat oil in a pan, add onions and cook until golden. Add ginger-garlic paste and green chilies, sauté for 2 minutes.
3. Cook mutton: Add marinated mutton to the pan and stir well. Cover and cook on low heat for 1 to 1.5 hours until tender. Add water sparingly if needed.
4. Dry roast: Once cooked, increase heat and stir continuously to dry up excess moisture, allowing the mutton to fry in its own oil.
5. Add curry leaves and garam masala: Toss in fresh curry leaves and sprinkle garam masala. Mix well and cook for another 5 minutes.
6. Serve: Serve hot with plain rice or chapatis for a flavorful meal.

Tips & Variations

For extra depth of flavor in Coorgi Pandi Curry, marinate the pork overnight with the spices.

If you cannot find Coorgi garam masala, use a good quality garam masala mixed with extra coriander and black pepper.

Kori Roti can be made ahead and stored in an airtight container for up to 2 days; reheat on a griddle before serving.

For Mutton Sukka, slow cooking the mutton ensures tenderness and maximum flavor absorption.

Variation: Try replacing pork with chicken in the Coorgi Pandi Curry for a lighter dish.

Nutrition Facts

Serving Suggestions

These Karnataka non-veg dishes pair wonderfully with traditional South Indian staples like steamed rice, Akki Roti (rice roti), or plain chapatis. The rich and spicy gravies also go well with simple cucumber raita or a tangy tomato chutney to balance the flavors.

For a full meal experience, serve Coorgi Pandi Curry with Magic Dough Recipe based breads or flatbreads. Kori Roti is best enjoyed with a side of crisp salad or fried plantains.

Pair your meal with a refreshing buttermilk or Kale Tonic First Watch Recipe for a wholesome dining experience.

Conclusion

Karnataka’s non-vegetarian recipes offer a delightful journey into a cuisine rich with history, culture, and bold flavors. Whether it’s the fiery Coorgi Pandi Curry, the crisp and comforting Kori Roti with Chicken Curry, or the aromatic and spicy Mutton Sukka, each dish tells a story of the region’s culinary traditions and love for hearty meals.

Trying these recipes at home will not only enhance your cooking repertoire but also bring the vibrant spirit of Karnataka’s kitchens right to your dining table. Don’t hesitate to experiment with spice levels and accompaniments, and enjoy these dishes with loved ones.

For more exciting recipes and cooking inspiration, check out our Kidney Friendly Chicken Breast Recipes and Kosher Short Ribs Recipe – each offering unique flavors and cooking techniques.

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