Tuesday, October 7, 2014

Chettinad mutton masala

chettinad mutton masala
Chettinad mutton masala

I always love recipes from chettinad cuisine and wanted to try one day in my kitchen. And here comes a recipe with mutton adapted from the famous chettinad cuisine. This mutton curry has lots of flavor and it is made from freshly grounded masala. Thats its speciality.

Try out this mutton curry recipe at your home and share your feedback in the comments section below.

Ingredients (serves for 3)

Mutton - 1 lb
salt - as needed
turmeric powder - 1/2 tsp
red chili powder - 1 tsp
pepper powder - 1 tsp
ginger garlic paste - 1 tablespoon
water - 1 1/2 cups (1 cup size = 240 ml)
curry leaves - 2 sprigs
coriander leaves - for garnishing
small pearl onions / shallots - 25 - 30 nos
garlic - 4 pods
tomato -  1 1/2 
fennel seeds - 3 tsp
cumin seeds - 2 tsp
red chili - 5
pepper - 1 tsp
coriander seeds - 3 tsp
coconut pieces - 1 fist full
bay leaves - 1
cinnamon - 3 small sticks
cloves - 2
oil - 4 tsp
poppy seeds (kasa kasa) - 1 tsp


  • wash the mutton pieces and mix it with turmeric, salt and 1 tsp of red chili powder
  • heat 2 tsp of oil in a pressure cooker and add the mutton pieces 
  • add ginger garlic paste and saute well until mutton pieces color gets changed
  • add 1 sprig of curry leaves and 1 1/2 cup of water and pressure cook it for 5 whistles. (Once the pressure is released, if the mutton is not cooked well, then you can keep it for few more whistles until it becomes soft and cooked )
  • dry roast coriander seeds, red chili and pepper seeds. Transfer it to a mixer
  • dry roast 1 tsp of fennel seeds and 1 tsp of cumin seeds. Transfer it to mixer
  • grind both to a fine powder
  • chop small onions, tomato and garlic pods
  • heat a vessel with 2 tsp of oil and add bay leaves, cinnamon sticks , cloves, 1 tsp of fennel seeds and 1 tsp of cumin seeds
  • once it splutters, add curry leaves, chopped onion and garlic 
  • fry till the onions become transparent and then add chopped tomato
  • add little bit of salt and cook covered till the tomatoes become mushy (remember we have already added salt to the mutton pieces so adjust the salt accordingly)
  • add the mutton stock from the cooked mutton pieces and add the grounded spice powder
  • let it cook for 2 - 3 mins and then add the cooked mutton pieces, 1 tsp of pepper powder 
  • cook covered for 5 - 6 mins. (If you want more spice, you can add red chili powder at this stage)
  • Grind coconut , poppy seeds and 1 tsp of fennel seeds to a fine paste by adding little water
  • add the coconut paste to the mutton masala and let it cook until oil starts oozing out. 
  • garnish with coriander leaves and enjoy hot with white rice or chappathi / roti / parotta. 

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  1. Its very tasty , I have tried in my home.

  2. Its very tasty , I have tried in my home.


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