A fiery and aromatic mutton curry from the Chettinad region of South India. Tender mutton pieces are cooked in a freshly ground spice mix, creating a rich, complex, and unforgettable flavor.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
Crispy, golden-brown potato cubes tossed with simple South Indian spices. A perfect and quick side dish that pairs wonderfully with rice, sambar, or rasam, ready in just 30 minutes.
About Chettinad Mutton Curry, Steamed Basmati Rice, Tomato Rasam and Potato Fry
Aromatic Chettinad Mutton Curry with fluffy rice – a perfectly spiced, soul-satisfying feast!
This chettinad dish is perfect for lunch. With 987.16 calories and 49.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Kalpasi (Stone flower, a key Chettinad spice)
3 tbsp Grated Coconut (Fresh or desiccated)
3 tbsp Gingelly Oil (Indian sesame oil)
2 pcs Onion (Medium, finely chopped)
2 pcs Tomato (Medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
10 pcs Curry Leaves
2 cup Water
1.5 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
In a heavy-bottomed pan over low heat, dry roast the dry red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, cloves, cardamom, star anise, and kalpasi for 2-3 minutes until they become fragrant. Stir continuously to prevent burning.
Add the grated coconut and continue to roast for another 1-2 minutes until the coconut turns light golden brown.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer the roasted spices to a grinder and blend into a fine powder. Set aside.
2
Sauté the Curry Base
Heat the gingelly oil in a pressure cooker over medium heat. Once hot, add the curry leaves and let them sizzle for 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-7 minutes, until they turn soft, mushy, and the oil begins to separate from the mixture.
3
Cook the Mutton
Add the turmeric powder and the freshly ground Chettinad masala powder to the cooker. Stir and cook for 1 minute until the spices are aromatic.
Add the mutton pieces to the cooker. Increase the heat to medium-high and sear the mutton for 4-5 minutes, stirring to ensure all sides are lightly browned and coated in the masala.
Pour in 2 cups of water and add salt. Stir everything well to combine.
4
Pressure Cook the Curry
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
After the whistles, turn off the heat and allow the pressure to release naturally. This process takes about 10-15 minutes and is essential for making the mutton exceptionally tender.
5
Finish and Serve
Once the pressure has completely subsided, carefully open the cooker lid.
Check the consistency of the gravy. If it appears too thin, simmer the curry without the lid for 5-10 minutes to thicken it to your preference.
Garnish with freshly chopped coriander leaves.
Serve the hot Chettinad Mutton Curry with steamed rice, idiyappam, parotta, or dosa.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
500 g Potatoes (About 3-4 medium, peeled and cut into 1/2-inch cubes)
4 cups Water (For soaking the potatoes)
4 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for added crunch)
10 leaves Curry Leaves (Fresh or dried)
0.25 tsp Hing (Use gluten-free hing for a gluten-free dish)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Peel the potatoes and chop them into uniform 1/2-inch cubes.
Place the cubes in a large bowl of cold water and let them soak for 10-15 minutes. This removes excess starch and helps them get crispy.
Drain the potatoes completely using a colander and pat them thoroughly dry with a kitchen towel. This step is crucial to prevent splattering and to ensure they fry well.
2
Temper the Spices
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
Add the urad dal and fry for about 1 minute until it turns a light golden brown.
Carefully add the curry leaves and hing, and sauté for another 30 seconds until the leaves are crisp and fragrant.
3
Cook the Potatoes
Add the dried potato cubes to the pan. Sprinkle with turmeric powder and salt.
Stir well to ensure all the potato pieces are evenly coated with the oil and spices.
Spread the potatoes in a single layer. Cover the pan and cook on low-medium heat for 5-7 minutes, until they are about 50% cooked and slightly tender when pierced with a fork.
4
Fry Until Crispy
Uncover the pan and increase the heat to medium.
Continue to cook for another 10-12 minutes, stirring gently every 2-3 minutes.
Allow the potatoes to form a golden-brown crust on the bottom before flipping. Avoid stirring too frequently as this will prevent them from becoming crispy.
Cook until the potatoes are tender on the inside and crisp and golden on the outside.
5
Add Final Spices and Serve
Once the potatoes are perfectly cooked, reduce the heat to low.
Sprinkle the red chili powder over the potatoes and mix gently to coat them evenly.
Cook for one more minute, being careful not to burn the chili powder.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
