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Saturday, 30 April 2016

Lemon Flavoured Chettinad Mutton Chukka (Dry Mutton Curry - South Indian Style)


          Chettinad cuisine is know for its hot and spicy dishes. One of them is the Mutton Chukka, which is a traditional mutton curry cooked in the Chettinad style. Chukka means dry and the mutton is cooked with a wide array of spices, the most important being the special homemade Chettinad spice powder.

          Today I gave a twist to it by adding some kaffir lime leaves. This gave a slight refreshing lemony aroma to the dish. This yummy preparation can be enjoyed with either plain steamed rice, plain Biryani, jeera rice, dosa, appam, parathas or any Indian bread. Please check for a step by step method with pictures to prepare it.








  • 400 gms mutton on bones, cubed
  • few kaffir lime leaves
  • 2-3 tbsp. oil
  • 2 onions, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 1 tbsp. tomato paste
  • 1 tsp. tamarind paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2 tbsp. chettinad spice
  • 1 onion, sliced
  • 10-12 roasted cashews


Chettinad Spice Mix-


  • 2-3 tbsp. coriander seeds
  • 8-10 dry red chilies
  • 2-3 green cardamoms
  • 1" cinnamon
  • 5-6 cloves
  • 1 tbsp. cumin seeds
  • 2 tbsp. fresh grated coconut
  • 1 javitri
  • 1 tbsp. stone flower
  • 2 marathi moggu
  • 1 star anise
  • 1/4 tsp. fenugreek seeds
  • 1/2 tsp. pepper corns
  • 1 tbsp. fennel seeds


          Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.







          Pressure cook the mutton in 1 cup water and the lime leaves for 20 minutes on a low flame after the first whistle. Discard the leaves and separate the mutton from the stock. keep aside.

          Heat oil in a pan and fry the chopped onions and the curry leaves. Then add the ginger-garlic paste, tomato paste and tamarind paste mixed with 1/4 cup water.

          Saute till the oil separates. Add the turmeric powder and the chettinad powder. Give it a stir and then add the boiled and drained mutton, 1/2 cup of the stock, sliced onion and the cashews.

          Mix well and simmer for 2-3 minutes or till the gravy turns thick. Serve as desired, either with any form of rice preparation or Indian bread.






                          Heat oil in a pan and fry the chopped onions and the curry leaves. 





                          Then add the ginger-garlic paste, tomato paste and tamarind paste.
                



                         Add the turmeric powder and the Chettinad powder. Give it a stir.





                            Then add the boiled and drained mutton,




                         1/2 cup of the stock, sliced onion and the cashews. Simmer for 2-3 
                         minutes or till the gravy turns thick. 



                         Serve as desired, either with any form of rice preparation or Indian bread.








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