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Thursday, 8 October 2015

Chettinad Mutton Chukka (Dry Mutton Curry - Chettinad Style)


          This is a traditional dry mutton curry in the authentic Chettinad style. Chettinad is a region in the Southern Indian state of Tamilnadu known for its spicy veg. and non-veg. recipes. Chukka means dry and the mutton is cooked with a concoction of various spices, strongly flavoured by the pepper powder. This delicacy can be enjoyed with Plain Biryani, plain rice, dosa, appam, parathas or any Indian bread. Please check below a step by step guide with pictures to prepare it.





  • 500 gms. mutton on bones, cubed
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • pinch of fenugreek seeds
  • 2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 star anise
  • 1 mace
  • 2 onions, chopped
  • 1 tbsp. green chilies, chopped
  • 1 sprig curry leaves
  • 1 tomato, chopped
  • 1 tbsp. ginger-garlic paste
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. roasted coriander powder
  • 1/2 tsp. roasted fennel powder
  • 1 tsp. pepper powder
  • 1/2 tsp. red chili powder
  • 2 tsp. lime juice
  • onion rings to garnish







          Pressure cook mutton with salt, turmeric powder, 1 onion, ginger, garlic and 1 cup water for 25 minutes on low flame after the first whistle. 
  
          Heat oil and temper with mustard seeds, cumin seeds and fenugreek seeds. After it stops spluttering, add the cinnamon, cardamoms, cloves, star anise, bay leaves and mace.

          Saute for a few seconds and add the remaining onion, green chilies and curry leaves. Saute till light brown. Then add the tomatoes, followed by the ginger-garlic paste and the remaining powdered spices mixed with some water to form a paste.

          Saute till the oil separates. Add the boiled mutton along with the stock. Simmer on medium flame till it is completely dry. Add lime juice and serve, garnished with onion rings and coriander leaves. 





     Pressure cook the mutton along with 1 onion, ginger, garlic, salt, 
           turmeric powder and 1 cup water for 25 minutes on low flame after 
the first whistle.



      Heat oil and temper with bay leaves, cinnamon, cardamoms, cloves, 
star anise & mace.



Add onion, green chilies & curry leaves. Saute till light brown.



        Add the tomatoes, followed by the ginger-garlic paste and the remaining 
powdered spices mixed with some water to form a paste.



Saute till oil separates.



Add the boiled mutton along with the stock. Simmer till dry.


                              Serve, garnished with coriander leaves and onion rings.









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