Chettinad Mutton Kuzhambu is a spicy mutton curry from the Chettinad region of Tamil Nadu. Chettinad mutton curry is a spicy and flavorful mutton curry made with freshly grounded spices and coconut – Lip smacking good! It pairs perfectly well with piping hot rice and flatbreads.
Chettinad Mutton Kuzhambu is a spicy mutton curry from the Chettinad region of Tamil Nadu. Let’s learn today how to make Chettinad mutton curry with step by step pictures.
This Chettinad mutton curry is one of my family favourite. When it is a mutton day and it has to be something South Indian then this is the one curry I have to go for. It is a spicy and flavorful mutton curry made with freshly grounded spices and coconut – Lip smacking good!
Chettinad recipes has a unique blend of spices which adds more taste and makes it more delicious, flavorful and amazingly mouthwatering recipe. Moreover it is easy and simple to prepare once you have the ingredients ready.
You can either prepare this curry in pressure cooker or in a pan/pot. Cooking in a pan takes longer time approximately 40 mins to an hour depending upon the tenderness of the meat. This recipe i made in pressure cooker as I was running out of time and time constraint.
This mutton curry is perfect to have with steamed rice, any Indian flatbread and even good to have as side with biryanis. So let’s move on the recipe. Please do try this recipe and let me also know how it turned out for you in the comments below. I am sure you will love it as much as I do.
Preparation time : 15 mins
Cooking time : 20-25 mins
Serves : 3-4
Ingredients:
Mutton – 500 grams
Oil – 3 tbsp
Cinnamon – 1 inch stick
Cardamom pods – 2
Cloves – 3
Fennel Seeds – 1 tsp
Shallots Onions – around 10-15 sliced
Curry leaves – 2 sprigs
Ginger Garlic Paste – 2 tsp
Tomatoes – 1 large chopped finely
Salt to taste
Turmeric Powder – 1 tsp
Chilly powder – 1 tsp
Water as needed
Green Chilly – 2 slit (optional)
Coriander Leaves a handful finely chopped
For Roasting & Grinding:
Dry Red Chilly – 4 or as per your heat preference
Whole Peppercorns – 1 tsp
Cumin Seeds – 1 tsp
Star Anise – 1
Cardamom – 3
Coriander Seeds – 2 tsp
Cinnamon Stick – a medium stick
Fennel Seeds – 1 tsp
Stone flower(Kal Pasi/dagad phool) – 2-3 peices (optional)
Coconut – 1/4 cup
Method :
Heat a pan and dry roast all the ingredients mentioned in the grinding list till a nice aroma comes out of it. Let it cool down and blend it into a fine powder. Keep aside.
Now heat oil in a pressure cooker. Add in the whole spices, curry leaves and let them crackle for a min.
Add the shallots, ginger garlic paste and saute for 2 mins.
Add the tomatoes and saute till tomatoes turns mushy. Add in salt and turmeric powder, chilly powder and mix well.
Add the mutton and mix well. Cook for around 5-10 mins stirring occasionally till the water released from mutton evaporates.
Now add the grounded spice powder and toss well so that the masala coat nicely with the mutton. Cook for around 5 mins.
Add water and pressure cook for 5-6 whistles. Turn off the heat and let the pressure release on its own.
Open the cooker and adjust the gravy consistency as per your requirements. Add chopped coriander leaves, slit greeb chillies, give a quick stir and take off the heat.
RECIPE CARD
Chettinad Mutton Curry
Equipment
- Pressure cooker
- Mixer grinder
Ingredients
For curry (kuzhumbu)
- 500 Grams Goat/lamb meat
- 3 Tablespoon Oil
- 1 Small Cinnamon
- 2 Pods Green cardamom
- 1 Teaspoon Fennel seeds
- 15 Shallots (small onions) sliced or chopped Or 2 medium regular onion
- 2 Sprigs Curry leaves
- 2 Teaspoon Ginger garlic paste
- 1 Large Tomato chopped
- 1 Tablespoon Salt or as per taste
- 1 Teaspoon Turmeric powder
- 1 Teaspoon Red chilli powder
- 2-3 Cups Water or as required
- 2 Medium Green chilli slit Optional
- ¼ Cup Coriander leaves chopped Ot as per taste
For Roasting And Grinding:
- 4 Large Dry red chilli Ir as per taste
- 1 Teaspoon Black peppercirns
- 1 Teaspoon Cumin seeds
- 1 Whole Star anise
- 3 Pods Green cardamom
- 1 Medium Cinnamon stick
- 1 Teaspoon Fennel seeds
- 2-3 Pieces Stone flower (Kal Pasi/dagad phool) Optional
- ¼ Cup Fresh coconut grated
Instructions
Roasting And Grinding The Spices:
- Heat a pan and dry roast all the ingredients mentioned in the grinding list till a nice aroma comes out of it.
- Let it cool down and blend it into a fine powder. Keep aside.
Making %he Curry:
- Heat oil in a pressure cooker. Add in the whole spices, curry leaves and let them crackle for a minute.
- Add the shallots, ginger garlic paste and saute for 2 minutes.
- Add the tomatoes and saute till tomatoes turns mushy. Add in salt and turmeric powder, chilly powder and mix well.
- Add the mutton and mix well. Cook for around 5-10 minutes stirring occasionally till the water released from mutton evaporates.
- Now add the grounded spice powder and toss well so that the masala coat nicely with the mutton. Cook for around 5 minutes.
- Add water and pressure cook for 5-6 whistles. Turn off the heat and let the pressure release on its own.
- Open the cooker and adjust the gravy consistency as per your requirements. Add chopped coriander leaves, slit green chillies, give a quick stir and take off the heat.
Thank you for stopping by my blog. I hope you like the recipe. Your valuable feedbacks are always, I would love to hear from you all. Happy cooking!
You can check out the following mutton recipe from my blog if at all you have not come across it. I hope you like it.
