Chettinad dishes are most popular in southern part of India. You can find chettinad dishes on any restaurant in South India. I love their cuisine, they are spicy, flavourful, full of freshly roasted masala and spice powders. No ready ground spice powders are allowed in their kitchens. Try this recipe and let me know how it turned out for you.

Serves : 4 -5

Prep Time : 15 mins     Cooking Time : 30 mins

Ingredients:

Onion : 1/2 chopped

Tomato : 1 chopped

Ginger Garlic paste : 2 tbsp

Potato : 2 medium cubed (Optional)

Salt to taste

Shredded Coconut : 3 tbsp

oil : 2 tbsp

For Chettinad Spice Powder:

Dry Red chilies : 2

Cumin Seeds : 1 tbsp

Fennel Seeds : 2 tbsp

Pepper corns : 1 tbsp

Cardamon pods : 5

Cloves : 5

Cinnamon Stick : 4 inch

Star Anise : 1

For Tempering :

Sesame Oil : 3 tbsp

Curry Leaves : one spring

Bay leave : 1

Fennel seeds : 1 tsp

To Cook Mutton:

Mutton : 1/2 Kg

Red chilly powder : 1 tsp

Coriander powder : 3 tsp

Onion : 1/2 chopped

Tomato : chopped

water as needed

Salt to taste

Method:

  1. First dry roast all the ingredients for chettinad fresh masala, let it cool down and make a fine paste.

 

2. Then take mutton in pressure cooker, add onion, tomato, red chilly powder, coriander powder, salt with water. Pressure cook it for 15 – 2o mins. Set aside.

3. Heat oil in a pan, add onion, saute it to transparent, add ginger garlic paste, saute it for a while, continue adding tomato. Cook tomatoes to mushy, then add cubed potatoes, cover and cook till potatoes done.

4. Now time to add freshly grinded masala, stir it for 2 mins, then add cooked mutton, mix well and cover it for 5 mins. So all masala will mix evenly.

5. In mean time grind shredded coconut and add it to the gravy. Give one boil, turn off the heat. Then heat sesame oil, add tempering agents, once cracked, add it to kuzhumbu. Dont mix it, just cover it for 10 mins. Before serving mix it well and serve it with idly, white rice etc.,

 

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