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 mutton in 2 cups water, salt & 1/4 tsp. turmeric powder for
20-25 minutes on low flame after the 1st whistle. Keep aside.
Dry roast coconut till light golden in colour. keep aside.
Heat 1 tbsp. oil & saute fennel seeds for a few seconds.
Add garlic followed by .......
onions & saute till light brown.
Add tomatoes & fry till well mashed up.
Add remaining turmeric powder, coriander powder, red chili powder &
roasted coconut. Add 1/2 cup water & grind to a paste. Keep aside.
Heat remaining oil & saute mustard seeds, cumin seeds & fenugreek seeds
till they stops spluttering.
Add sambar onions & green chilies. Saute for a minute.
Add ground paste & saute till oil separates.
Add boiled mutton, tamarind & curry leaves & simmer, covered for
10-12 minutes till gravy thickens.
Serve, garnished with coriander leaves, chopped tomatoes & onion.
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