Always wanted to prepare chettinad curry, was looking for an authentic recipe. One Sunday my friend Reena sent me Chicken Chettinad for lunch, it was so delicious that I, asked her for the recipe. She sent the cook book of Rakesh Sethi. After a few weeks prepared it for our get - together but with mutton and it tasted awesome. So here is the recipe...
Recipe Source - Rakesh Sethi Cook book
Ingredients
1 Kg Mutton
4 Onions - sliced
5 Tomatoes - chopped
Juice of 2 Lemons
4 Tablespoons Coriander leaves - chopped (optional)
Salt to taste
1/2 Cup Oil
2 Sprigs Curry Leaves
For the masala - grind to paste
For the masala - grind to paste
1/2 Cup Coconut - grated
6-8 long Dry Red chillies (I used Bedgi + Kashmiri)
6-8 long Dry Red chillies (I used Bedgi + Kashmiri)
3 Tablespoons Poppy seeds /Khus Khus
5 cloves
2 inch piece Cinnamon
4 green Cardamoms
1 Star anise / Phoolchakri
2 Tablespoons Fennel seeds / Saunf
5 cloves
2 inch piece Cinnamon
4 green Cardamoms
1 Star anise / Phoolchakri
2 Tablespoons Fennel seeds / Saunf
1 Teaspoon Black peppercorns
2 inches Ginger
6 Garlic flakes
2 Teaspoon Oil
1 Teaspoon Garam Masala powder
2 Teaspoons Turmeric powder
Method
Wash and drain the mutton pieces on a colander.
Heat little oil in a pan and roast the dry red chillies, poppy seeds, green cardamoms, cloves, cinnamon, fennel, star anise and grated coconut till the lightly golden in color. Grind to a coarse paste along with ginger & garlic.
Heat oil in a pressure pan and fry the onions till golden. Toss in the curry leaves and fry for a few seconds and then add the ground paste and saute for some time. Add the chopped tomatoes and the turmeric powder and fry for a couple of minutes
Add the mutton pieces, mix well and cook for 5 minutes on a medium high flame. Add salt to taste and 1 cup water, . Cover & cook till done. When the cooker cools open it and check if mutton is done add the lime juice and garam masala powder . If you want more gravy add a little extra water to achieve the desired consistency.
2 inches Ginger
6 Garlic flakes
2 Teaspoon Oil
1 Teaspoon Garam Masala powder
2 Teaspoons Turmeric powder
Method
Wash and drain the mutton pieces on a colander.
Heat little oil in a pan and roast the dry red chillies, poppy seeds, green cardamoms, cloves, cinnamon, fennel, star anise and grated coconut till the lightly golden in color. Grind to a coarse paste along with ginger & garlic.
Heat oil in a pressure pan and fry the onions till golden. Toss in the curry leaves and fry for a few seconds and then add the ground paste and saute for some time. Add the chopped tomatoes and the turmeric powder and fry for a couple of minutes
Add the mutton pieces, mix well and cook for 5 minutes on a medium high flame. Add salt to taste and 1 cup water, . Cover & cook till done. When the cooker cools open it and check if mutton is done add the lime juice and garam masala powder . If you want more gravy add a little extra water to achieve the desired consistency.
Garnish with chopped coriander and serve hot with rice or chapathis.
Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 4.
Linking this to Valli's 'Cooking from Cookbook Challenge: May -- Week 4.
Labels : Mutton, CCChallenge, South Indian
Nice spicy mutton curry. Yum!!
ReplyDeleteThat looks like a flavorful dish.
ReplyDeleteNice curry!
ReplyDeletehi looks yum want to try this , the fennel seeds and poppy seeds is it tablespoon or teaspoon was just wondering wouldn't the tablespoon be too much ? not sure..thanks for the recipe.
ReplyDeleteThis is a very yummy dish. We had prepared this for 10 guests for a dinner to be served with idly. Every guest liked it and we had expected that on the average each of them will eat 3 idlies and at the most 4 idlies. But all the 72 idlies (average of 8.5 idlies for the guests-since myself and my husband ate just 2 idlies each) disappeared in no time, if we had prepared more. They would have consumed more. After seeing the comments of Ms Usha (that it is spicy and yummy), I had doubled the coconut, keeping other ingredients as per the original recipe. It is a heavenly food! Thanks to the author.
ReplyDeleteMrs. Vasantha Asirvatham, Tirunelveli, Tamilnadu.