Chettinad Mutton Curry

Chettinad mutton curry originates from the place Chettinad which lies in the southern part of India in the state called Tamil Nadu. It’s a very spicy and flavorful gravy dish and it is very famous all over India. Whenever I visit South India, it is my signature dish in the hotel where I stay. I felt like sharing this recipe with you all, so let me know how it turned out for you.

Chettinad mutton curry originates from the place Chettinad which lies in the southern part of India in the state called Tamil Nadu.

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Chettinad Mutton Curry
Prep Time
1 hr 25 mins
 

Chettinad mutton curry originates from the place Chettinad which lies in the southern part of India in the state called Tamil Nadu. It’s a very spicy and flavorful gravy dish and it is very famous all over India. Whenever I visit South India, it is my signature dish in the hotel where I stay. I felt like sharing this recipe with you all, so let me know how it turned out for you.

Course: Meats, Side Dishes
Cuisine: Indian
Servings: 5 people
Calories: 200 kcal
Ingredients
  • 17.5 oz (½ kg) Mutton
  • 1 teaspoon Turmeric powder
  • 3 Tomatoes finely chopped
  • 3 tablespoon Oil
  • 20 Shallots sliced thinly
  • 2 Green chilies slit
  • 2 sprigs Curry leaves
  • 2 tablespoon Ginger garlic paste
  • Salt to taste
  • Handful Coriander leaves finely chopped
  • Water as needed
  • 1-inch stick Cinnamon
  • 2 Cardamom pods
  • 1 teaspoon Fennel seeds
  • 3 Cloves
FOR CHETTINAD SPICE POWDER
  • 6 Dry red chilies
  • 4 tablespoon Whole coriander seeds
  • 1 Cinnamon stick
  • 1 tablespoon Fennel seeds
  • 1 teaspoon Cumin seeds
  • 1 Star anise
  • 5 Cardamom pods
FOR THE COCONUT MASALA
  • 1 cup Coconut
  • 1 tablespoon Fennel seeds
Instructions
FOR MAKING THE COCONUT MASALA
  1. In a blender, grind the coconut and fennel seeds together to make a smooth paste by adding some water and keep it aside.

FOR MAKING CHETTINAD SPICE POWDER
  1. Now heat a pan and dry roast all the spices till they are golden.

  2. Put them in a blender and make them into a fine powder and keep it aside.

FOR THE CURRY
  1. In a pressure cooker, heat oil and add the whole spices and let them sizzle for a minute.

  2. Then add in shallots, green chilies, and curry leaves and stir them till they are golden.

  3. Now put the ginger garlic paste and sauté it for a minute.

  4. Then add the turmeric and the salt and combine it very well.

  5. Now add in tomatoes and sauté them till they are completely mashed up.

  6. Add the Chettinad spice powder and mix it.

  7. Then add the washed mutton pieces and some water.

  8. Cover the lid of the pressure cooker and give 5 to 7 whistle, depending on your mutton texture by simmering the flame for 20 minutes.

  9. Once done, turn the heat off and let the pressure go all by itself.

  10. Then open the lid of the cooker, add the coconut masala, some more (if needed) and mix it well.

  11. Cover it and simmer it for more 20 minutes till the oil separates on top.

  12. At last, open the lid and add the coriander leaves and switch off the flame.

SERVE
  1. The hot mutton Chettinad curry is ready to serve.

OUR DINE TABLE
  1. It has a ton of flavor packed in it. I love dish a lot as it is spicy and flavorful and is prepared from fresh whole roasted spices which we will crave to eat with Rice or Chapaties. It also has a creamy texture for the coconut masala which also provides a thick consistency. So, enjoy this spicy lip-smacking gravy recipe.

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Nutrition Details

CategoryAmount
Calorie 200
Protein 50 g
Carbohydrate 35 g
Fat 25 g
Fiber 10 g
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Article Categories:
Meats · Side Dishes

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