Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, chettinad mutton kuzhambu (chettinad mutton gravy). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy) is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy) is something which I have loved my whole life.
Add in the washed mutton pieces and add some water. Turn the heat off and let the pressure go all by itself. Now open the cooker and add in coconut masala, more water if needed and mix well. Just a regular mutton gravy but with a little twist of adding tamarind extract and also flavoring it with coconut fennel khus khus paste which gives that unique chettinad touch.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chettinad mutton kuzhambu (chettinad mutton gravy) using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy):
- Prepare 1/2 kg Mutton
- Take 100 gm Shallots
- Prepare 2 Tomatoes
- Make ready 1/2 tsp Turmeric powder
- Get 3 tsp Coriander powder
- Prepare 2 tsp Chilli powder
- Prepare 1/2 tsp Fennel seeds
- Get 1 Cinnamon
- Make ready 4 Cloves
- Take 1 tbsp Curry leaves
- Take 4 tsp Groundnut oil
- Take As needed Salt
- Take Roast and Grind:
- Make ready 1 tsp Black pepper
- Take 6 clove Garlic
- Get 1 tsp Cumin seeds
- Make ready 1 piece Ginger
- Take 1 tsp Fennel
Chettinad Mutton Kuzhambu is a spicy mutton curry from the Chettinad region of Tamil Nadu. Let's learn today how to make Chettinad mutton curry with step by step pictures. This Chettinad mutton curry is one of my family favourite. When it is a mutton day and it has to be something South Indian then this is the one curry I have to go for.
Steps to make Chettinad Mutton Kuzhambu (Chettinad Mutton Gravy):
- Wash mutton thoroughly in running cold water for around 5 - 7 times. In pressure cooker add mutton, 1/4 tsp of turmeric, pinch of salt. Mix it. Add 2 cups of water and cook upto 5 whistles.
- In kadai dry roast pepper, cumin, fennel. Once it gets cool grind this with ginger and garlic to smooth paste.
- In same kadai add oil. Once hot add cinnamon, clove, fennel seeds and curry leaves. Once done add chopped shallots. After couple of minutes add chopped tomatoes and saute.
- Once tomatoes done add ground masala and saute for another couple of minutes.
- Now add remaining turmeric powder, chilli powder, coriander powder and enough salt.
- Add cooked meat and reduce the flame. Cook until gravy gets thick and oil separates from sides.
- You can adjust the chilli level according to your taste buds. Serve hot with rice.
This Chettinad mutton curry is one of my family favourite. When it is a mutton day and it has to be something South Indian then this is the one curry I have to go for. My most favourite South Indian cuisine is Chettinad cuisine, am a addict to their spicy dishes. Its was quite a long i want to try out mutton gravy as chettinad version which i usually choose whenever i go for Indian restaurants, i just love chettinad mutton kuzhambu to the core. This weekend i want to reproduce the same at home when we bought a kg of mutton pieces from Indian grocery.
So that’s going to wrap it up with this exceptional food chettinad mutton kuzhambu (chettinad mutton gravy) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
