Mutton Chettinaad Gravy. Chettinad mutton gravy goes well with almost anything from chappathi, porotta, naan to rice. This chettinad mutton gravy recipe or the chettinad mutton kulambu is pretty much similar to the chettinad mutton curry recipe, the only difference is that I have used the tamarind paste here and in. Now if you are making this in pressure cooker.
Mutton curry is one of the most easiest and flavorful dish. Thus curry is sure to delight your taste-buds. Chettinad mutton gravy goes well with almost anything from chappathi, porotta, naan or even rice. You can cook Mutton Chettinaad Gravy using 28 ingredients and 10 steps. Here is how you cook that.
Ingredients of Mutton Chettinaad Gravy
- You need 5 tbsp of Coriander seeds.
- Prepare 2 tbsp of Fennel seeds.
- It’s 1 tbsp of Cumin seeds.
- It’s 2 Pods of green cardamom.
- Prepare 8 of dried red chillies.
- Prepare 1 inch of long cinnamon stick.
- It’s 2 tbsp of black pepper corns.
- It’s 1/2 cup of Fresh coconut – shredded.
- Prepare 1/2 tbsp of Fennel seeds.
- You need 1/2 tbsp of Poppy seeds.
- You need 4 tbsp of Vegetable oil.
- You need 2 tbsp of Ghee.
- Prepare 1 tsp of Cumin seeds.
- Prepare 1 tsp of Fennel Seeds.
- You need 1 inch of long cinnamon stick.
- Prepare 4 of cloves.
- You need 2 of Green chillies – slit.
- It’s 3 of garlic cloves – Halved.
- It’s 20 of shallots – quartered.
- Prepare 2 tbsp of ginger garlic paste.
- Prepare 1 tsp of turmeric powder.
- It’s 2 of country tomatoes – chopped.
- You need 1 of bay leaf.
- You need 1/2 kg of Mutton/Lamb – medium sized pieces.
- You need 2 cups of water.
- You need to taste of Salt.
- It’s 3 tbsp of Coriander leaves – finely chopped.
- It’s 15 of curry leaves.
Chettinad Mutton Curry is an authentic, almost traditional dish with the spiciness just perfect, not too. Mutton curry recipe – Lamb curry or mutton masala gravy. Usually bone-in mutton yields a delicious gravy when it is slow cooked. Chettinad Mutton Curry is a classic Indian recipe, from the region of Chettinad* (Tamil Nadu, India) Also let it cook till water escape out till your required gravy level.
Mutton Chettinaad Gravy instructions
- Dry roast the coriander seeds, fennel seeds, cumin seeds, 2 green cardamom pods, red chillies, 1 cinnamon stick, pepper corns and half the curry leaves in a kadai or a pan over medium heat till they let their aromas out..
- Let them cool for a bit and blend them into a fine powder using a blender or mixer grinder..
- Then blend the coconut, fennel seeds and poppy seeds into a fine paste using little amount of water..
- In a pressure cooker add the oil and ghee. Once hot, add the cumin seeds, fennel seeds, curry leaves, cinnamon stick and cloves. Let them splatter. Then add the green chillies, garlic cloves and shallots..
- Once the onions turn translucent, add the ginger garlic paste and a pinch of salt. Sauté till the raw smell of the ginger garlic paste is gone..
- Then add the chopped tomatoes, turmeric powder, bay leaf, a pinch of salt and the finely grounded spice powder. Cook till the tomatoes are mushy and oil starts to separate..
- Add the mutton to the mixture along with some salt. Mix it and coat well with the masala. Add water till the mutton is completely submerged. Pressure cook it for 10 whistles or for 35 mins till the mutton is tender..
- After the pressure from the cooker is released, add the ground coconut paste to the mutton. Check for salt and add if required. Then add the chopped coriander leaves and let it simmer on a medium low flame for about 15-20 mins..
- Add water if required depending on the consistency you require. I let it sit on the flame for another 15 mins and evaporated the remaining water till it became a thick gravy..
- Serve hot with rice/idli/dosa/roti…
Add fresh coriander leaves and give. Chettinad Mutton Gravy Recipe or the chettinad mutton kulambu. Learn how to make chettinad mutton gravy recipe in simple and easy way. If you have been following my blog regularly you would. If you don't have just skip.
