Chettinad Mutton Kuzhambu Recipe

 


Chettinad Mutton Kuzhambu is a spicy and aromatic South Indian curry, rich in flavors from freshly ground spices and coconut. This traditional recipe pairs perfectly with steamed rice, dosa, idiyappam, or chapati.

Ingredients

For the Mutton:

  • 500g mutton (bone-in pieces)
  • 1/2 tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 1/2 cup water
  • Salt to taste

For the Kuzhambu:

  • 2 tbsp sesame oil (gingelly oil)
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 2–3 dry red chilies
  • A few curry leaves
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1/2 tsp black pepper powder
  • Tamarind extract (from a small lemon-sized tamarind ball, soaked in water)
  • 2 cups water (adjust as needed)
  • Fresh coriander leaves, chopped (for garnish)

For the Chettinad Masala (to grind):

  • 2 tbsp grated coconut
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp black peppercorns
  • 2–3 dry red chilies
  • 1-inch piece of cinnamon
  • 3–4 cloves
  • 2 cardamom pods

Instructions

1. Pressure Cook the Mutton:

  1. In a pressure cooker, add mutton pieces, turmeric powder, ginger-garlic paste, salt, and 1/2 cup water.
  2. Cook for 4–5 whistles or until the mutton is tender. Set aside.

2. Prepare the Chettinad Masala:

  1. Heat a pan and dry roast the coconut, coriander seeds, fennel seeds, cumin seeds, black peppercorns, dry red chilies, cinnamon, cloves, and cardamom until aromatic.
  2. Let it cool, then grind to a fine paste with a little water.

3. Prepare the Kuzhambu Base:

  1. Heat sesame oil in a deep pan.
  2. Add mustard seeds and let them splutter.
  3. Add fennel seeds, dry red chilies, and curry leaves. Sauté for a few seconds.
  4. Add onions and sauté until golden brown.
  5. Stir in the ginger-garlic paste and cook until the raw smell disappears.
  6. Add tomatoes and cook until soft and mushy.

4. Add Spices and Cook the Gravy:

  1. Add turmeric powder, red chili powder, coriander powder, and black pepper powder. Mix well.
  2. Stir in the prepared Chettinad masala paste and sauté for 2–3 minutes until the oil separates.

5. Simmer the Kuzhambu:

  1. Add the cooked mutton along with its stock. Mix well.
  2. Add tamarind extract and additional water if needed to adjust the consistency.
  3. Cover and simmer for 10–15 minutes to let the flavors blend.

6. Finish and Garnish:

  1. Adjust salt to taste.
  2. Garnish with fresh coriander leaves.

Serving Suggestions

  • Best with: Steamed rice, dosa, idiyappam, appam, or chapati.
  • Add a side of crispy appalam (papad) for a complete meal.

Tips for the Perfect Chettinad Mutton Kuzhambu

  1. Tender Meat: Use fresh mutton, preferably with bones, for the best flavor.
  2. Fresh Spices: Freshly roast and grind the masala for authentic taste.
  3. Consistency: Adjust water for a thicker or thinner gravy as per preference.
  4. Spice Level: Increase or decrease chilies and pepper to suit your spice tolerance.

Enjoy the bold and spicy flavors of Chettinad Mutton Kuzhambu, a true gem of Tamil Nadu cuisine! 🐐🔥🍛

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