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. Add the mutton pieces with turmeric powder to the cooked and saute for few minutes until the mutton pieces release some water, add the freshly grounded paste and coriander powder, mix everything well.

Chettinad Mutton Curry is a spicy,flavorful curry and it taste absolutely delicious. Mutton curry is one of the most easiest and flavorful dish. Thus curry is sure to delight your taste-buds. You can cook Mutton Chettinaad Gravy using 28 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Mutton Chettinaad Gravy

Prepare 5 tbsp of Coriander seeds.
It's 2 tbsp of Fennel seeds.
It's 1 tbsp of Cumin seeds.
You need 2 Pods of green cardamom.
You need 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.
You need 1/2 tbsp of Fennel seeds.
It's 1/2 tbsp of Poppy seeds.
Prepare 4 tbsp of Vegetable oil.
Prepare 2 tbsp of Ghee.
It's 1 tsp of Cumin seeds.
It's 1 tsp of Fennel Seeds.
It's 1 inch of long cinnamon stick.
Prepare 4 of cloves.
Prepare 2 of Green chillies - slit.
Prepare 3 of garlic cloves - Halved.
Prepare 20 of shallots - quartered.
You need 2 tbsp of ginger garlic paste.
Prepare 1 tsp of turmeric powder.
Prepare 2 of country tomatoes - chopped.
It's 1 of bay leaf.
It's 1/2 kg of Mutton/Lamb - medium sized pieces.
It's 2 cups of water.
It's to taste of Salt.
Prepare 3 tbsp of Coriander leaves - finely chopped.
Prepare 15 of curry leaves.

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. Chicken chettinad gravy recipe - One of the most popular dishes from the chettinad cuisine.

Mutton Chettinaad Gravy step by step

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...

Chicken chettinad gravy recipe - South India's most flavorful dish made with chicken, fresh ground. 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. Add fresh coriander leaves and give. If you don't have just skip..to this curry. Chettinad mutton gravy goes well with almost anything from chappathi, porotta, naan to rice.