Tuesday, June 17, 2014

Restaurant Style Chettinad Mutton Gravy

Restaurant Style Chettinad Mutton Gravy


Mutton with bones – 400 gram
 salt - to taste
turmeric powder – ¼   tspn
Red chilli pwd – ¼  tspn

Method: Marinate the mutton with above given spices for about 10 mins. Now take a pan add the marinated mutton and allow to half cook the mutton for about 3 mins.

to roast and powder

whole pepper - 1 ½  tpsn
cumin seeds – 1 tpsn
fennel seeds – 1 tspn
black cardamom – 1
green cardamom – 1
brinji (bay) leaves – 3
clove – 3
whole coriander seeds – 1 tpsn
cashew nut – 4 or 5

Method: Dry roast all the above given ingredients and coarsely grind it in a mixie.
for tempering

oil – 2 tbspn
ghee – 1 tpsn
onion – 2 nos
tomato – 1 no
ginger garlic paste – 1 tbspn
curry leaves – few
red chilli powder – ¼ tspn
turmeric powder – ¼ tspn
coconut powder – 3 tspn


Heat the  pressure cooker  add oil and temper with curry leaves and ginger garlic paste.
Saute  it for a minute, add onion sauté it till its  colour changes to pink.
Add tomatoes sauté it well until tomatoes gets soften. Now add the half cooked mutton in to the pressure cooker.
Dissolve the coconut powder into half cup of hot water and add it to the mutton, mix well close the cooker lid and leave it for 3 whistle.
A very tasty and spicy favorable chettinad mutton gravy is now ready to serve with plain rice, appam, chappati ,roti etc..


Shama Nagarajan said...

yummy preparation ....

Sangeetha Priya said...

tempting kuzhambu n i am bookmarking!!!

Priya Suresh said...

just a bowl of rice is enough for me to enjoy this fingerlicking mutton curry.

Abby Laks said...

Mutton curry is simply superb :)