Skip to main content

Chettinadu Mutton Curry


Today being the 4th Tuesday I am sharing a finger licking,Chettinadu style mutton curry for Tamizhar Samayal Tuesday event.
This version of mutton curry,is yet simple and flavorful with the freshly ground spice paste.You can serve this mutton curry with rice as well as rotis and parotas.Since I served it with rice made it slightly in thicker side.Lets move on to the recipe.................................



Basic Information

Preparation time 15 minutes
Cooking time 40-50 minutes
Serves 3(generously)

Ingredients

IngredientQuantity
Mutton(with bones)1 lb(bite size pieces)
Onion(finely chopped)2 (medium size)
Tomato(finely chopped)2 (medium size)
Ginger &Garlic paste1 tbs
Turmeric powder/manjal podi1/4 tsp
Red chilly powder/milagai podi1/4 tsp
Curry leaves/karivepillai2 sprig
Coriander leaves/kothamalli1 tbs(chopped)
Lemon juice(optional)1-2 tsp
Salt2 tsp
Oil3 tbs

To roast and grind
IngredientQuantity
Red chilly/varamilagai4-5
Coriander seeds/dhaniya1 tbs
Black pepper/milagu1 tsp
Cumin seeds/jeeragam1/2 tsp
Fennel seeds/sombhu1 tsp

Grind to a fine paste

IngredientQuantity
Coconut(grated)5 tbs
Poppy seeds/kaskasa1 tsp
Fennel seeds/sombhu1 tsp

For the tempering

IngredientQuantity
Cloves/lavangam4-5
Cinnamon/pattai1 inch 
Bay leaf1
Cumin seeds/jeeragam1/2 tsp
Fennel seeds/sombhu1/4 tsp


 Method
  • Heat a pressure pan or cooker with a tbs of oil and add a tsp of ginger-garlic paste,fry it for a minute.Add in the curry leaves,mutton pieces and saute it till the mutton changes it color.Add the red chilly powder and turmeric powder,a tsp of salt,mix it well.Add around 11/2-2 cups of water and pressure cook it for 4-5 whistles in a medium flame or till the mutton gets soft.
  • Meanwhile heat a pan and dry roast the given ingredients till a nice aroma comes out.Grind it to a fine paste and set it aside.Also grind the coconut,fennel and poppy seeds to a fine paste along with little water separately,keep it aside.
  • Heat a pan with remaining oil and do the tempering with the whole spices and saute the onion and curry leaves till transparent,add the ginger&garlic paste and fry it for a while.
  • Add in the chopped tomatoes and cook it till mushy.Add the mutton stock and the ground masala paste,cook it for 4-5 minutes.
  • Now add the mutton pieces and coconut paste,adjust the consistency with water,let it boil till the oil separates or it reaches the desired consistency.
  • Finally sprinkle the chopped coriander leaves and put off the flame.Add the lemon juice if needed.
  • Serve it with rice or parotta.

Enjoy............................................................

  • The amount of spices given is for a medium spicier version.
  • Original recipe calls for shallots but I used the regular onion,as shallots we get shallots rarely here.
  • If there is no mutton stock left after cooking add around a cup of water as soon as pressure subsides.
This recipe is off to Tamaizhar Samayal Tuesday.



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more