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Sunday, 24 May 2015

Chettinad Mutton Curry


          This is a traditional Mutton Curry prepared in the Chettinad style. Chettinad is a region from the southern Indian state of Tamilnadu, well known for its spicy and tangy gravies and curries especially in the non-vegetarian dishes.

          This is a delicacy which is much relished with plain steamed rice. The gravy needs to be thickened to be had with naan / paratha. The chettinad masala can be prepared earlier and refrigerated to save much of the time. Serve this exotic dish, garnished with fresh coriander leaves and onion rings.











  • 600 gms. mutton on bones, cut into small pieces
  • 3 tbsp. oil
  • 1 tsp. fennel seeds (saunf)
  • 1 onion, chopped
  • 1 tbsp. garlic, chopped
  • 1 tomato, chopped
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • salt to taste
  • 1 tbsp. roasted coriander powder
  • 2 tbsp. fresh grated coconut
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. fenugreek seeds
  • 8-10 sambar onions
  • 2 green chilies, cut into half
  • 1 tsp. tamarind paste, diluted with 1/2 cup water
  • 1 sprig curry leaves
  • 1 tbsp. coriander leaves, onion rings & chopped tomatoes to garnish



                               Pressure cook the mutton in 2 cups water, salt and 1/4 tsp. turmeric 
                               powder for 25 minutes on low flame after the 1st whistle. Keep aside.
                              


                              Dry roast the coconut till light golden in colour. keep aside.



                               Heat 1 tbsp. oil in a pan and saute the fennel seeds for a few seconds.



                                Add the garlic followed by the .......



                               onions and saute till light brown.



                               Add the onions and fry till well mashed up.



                               Add the remaining turmeric powder, coriander powder, red chili 
                               powder and  the roasted coconut. Add 1/2 cup water and grind to a paste.                                      Keep aside.



                               Heat the remaining oil in a pan and saute the mustard seeds, cumin seeds 
                               and fenugreek seeds till they stops spluttering.



                               Add the sambar onions and green chilies. Saute for a minute.



                              Add the ground paste and saute till the oil separates from the sides of
                              the pan.



                               Add the boiled mutton, tamarind and curry leaves and simmer, covered 
                               for 10-12 minutes till the gravy thickens.
                               
                          

                           


                               Serve, garnished with coriander leaves, chopped tomatoes and onion.







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