I am up with a special curry from chettinad, i love their cuisine, they are spicy, flavourful, full of freshly roasted masala and spice powders. No ready ground spice powders are allowed in ther kitchens. How cool is that. This curry is a perfect example for that. It has tons and tons of flavours packed in it..Just give this a try and let me know how it turned out for you..
In the mean time, check out my another version of mutton kuzhambu and other chettinad recipes..
Preparation Time : 15 mins
Cooking Time : 1 hour 15 mins
Serves : 5 to 6
Cooking Time : 1 hour 15 mins
Serves : 5 to 6
Ingredients:
Oil - 3 tblspn
Shallots / Sambar Onions - 20 sliced thinly
Green Chilli - 2 slit
Curry leaves - 2 sprigs
Ginger Garlic Paste - 2 tblspn
Tomatoes - 3 large chopped finely
Salt to taste
Turmeric Powder / Manjal Podi - 1 tsp
Mutton / Lamb - 1/2 kg / 500 grams
Water as needed
Coriander Leaves a handful finely chopped
Whole Spices:
Cinnamon / Pattai - 1 inch stick
Cardamom pods / Elakai - 2
Cloves / Krambu - 3
Fennel Seeds / Sombu / Saunf - 1 tsp
For Chettinad Spice Powder:
Dry Red Chilli - 6 to 8 or to taste
Whole Coriander Seeds / Mullu Malli - 4 tblspn
Cinnamon Stick / Pattai - 5 cm stick
Fennel Seeds / Sombu / Saunf - 1 tblspn
Whole Peppercorns - 1 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Cardamom Pods / Elakai - 5
Star Anise - 1
For Coconut Masala:
Coconut - 1 cup
Fennel Seeds / Sombu / Saunf - 1 tblspn
Method:
Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.
Heat a kadai. Dry roast all the spices given till they are golden. Remove them to a blender and make into a fine powder. Set aside till use.
Heat oil in the same kadai or a pressure cooker. Add in the whole spice and let them sizzle for a min.
Add in shallots, green chillies and curry leaves. Saute till light golden.
Now add in ginger garlic paste and saute for a couple of mins.Add in salt and turmeric powder and mix well.
Add in tomatoes and saute till they are completely mushed up.
Add in the spice powder and toss well. Add in the washed mutton pieces and add some water.
Now if you are making this in pressure cooker then cover it up and cook for 5 whistle, simmer the flame for 15 to 20 mins. 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.
Cover and simmer for 15 to 20 mins till the oil separates on top.
Add in coriander leaves and mix well.
Serve this curry over rice or roti.
Oil - 3 tblspn
Shallots / Sambar Onions - 20 sliced thinly
Green Chilli - 2 slit
Curry leaves - 2 sprigs
Ginger Garlic Paste - 2 tblspn
Tomatoes - 3 large chopped finely
Salt to taste
Turmeric Powder / Manjal Podi - 1 tsp
Mutton / Lamb - 1/2 kg / 500 grams
Water as needed
Coriander Leaves a handful finely chopped
Whole Spices:
Cinnamon / Pattai - 1 inch stick
Cardamom pods / Elakai - 2
Cloves / Krambu - 3
Fennel Seeds / Sombu / Saunf - 1 tsp
Dry Red Chilli - 6 to 8 or to taste
Whole Coriander Seeds / Mullu Malli - 4 tblspn
Cinnamon Stick / Pattai - 5 cm stick
Fennel Seeds / Sombu / Saunf - 1 tblspn
Whole Peppercorns - 1 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Cardamom Pods / Elakai - 5
Star Anise - 1
For Coconut Masala:
Coconut - 1 cup
Fennel Seeds / Sombu / Saunf - 1 tblspn
Method:
Grind coconut and fennel seeds to a smooth paste by adding some water. Set aside till use.
Heat a kadai. Dry roast all the spices given till they are golden. Remove them to a blender and make into a fine powder. Set aside till use.
Heat oil in the same kadai or a pressure cooker. Add in the whole spice and let them sizzle for a min.
Add in shallots, green chillies and curry leaves. Saute till light golden.
Now add in ginger garlic paste and saute for a couple of mins.Add in salt and turmeric powder and mix well.
Add in tomatoes and saute till they are completely mushed up.
Add in the spice powder and toss well. Add in the washed mutton pieces and add some water.
Now if you are making this in pressure cooker then cover it up and cook for 5 whistle, simmer the flame for 15 to 20 mins. 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.
Cover and simmer for 15 to 20 mins till the oil separates on top.
Add in coriander leaves and mix well.
Serve this curry over rice or roti.
Pictorial:
 |
| Take coconut and fennel seeds in a blender |
 |
| make into a smooth puree |
 |
| Now take all your other stuffs, lots of it indeed... |
 |
| Roasting Spices |
 |
| Start by roasting your whole spices |
 |
| this is your chettinad spice powder |
 |
| take them in a blender |
 |
| powder them |
 |
| Heat oil in a kadai, add in fennel, cinnamon, cardamom and cloves |
 |
| add in shallots, curry leaves and green chillies |
 |
| add a good amount of ginger garlic paste |
 |
| Add some salt and turmeric powder |
 |
| in goes some tomatoes |
 |
| cook till tomatoees turn mushy |
 |
| add the spice powders |
 |
| saute them for a min |
 |
| add in mutton |
 |
| toss well in the masala |
 |
| transfer the whole thing to pressure cooker NOTE: THIS ENTIRE RECIPE CAN BE MADE IN COOKER, I USED KADAI, SO YOU CAN SEE CLEARLY |
 |
| Add some water |
 |
| cover and cook |
 |
| now it is cooked |
 |
| add coconut paste |
 |
| mix well |
 |
| cover and simmer |
 |
| cook till oil floats |
 |
| add in coriander leaves |
 |
| mix well |
 |
| serve |
0 Response to "Chettinad Mutton Curry Recipe / Chettinad Mutton Kuzhambu Recipe"
Posting Komentar