A fiery and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a rich gravy made from freshly roasted and ground spices, creating a deeply flavorful dish.
Prep25 min
Cook50 min
Servings4
Serving size: 1 cup
420cal
38gprotein
21gcarbs
22g
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
200 g Onion (finely chopped)
180 g Tomato (finely chopped)
2 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (for marinade, adjust to taste)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Melt-in-mouth, perfectly spiced Chettinad mutton curry with flaky parotta. An energy-giving, soul-satisfying treat!
This chettinad dish is perfect for dinner. With 1262.16 calories and 47.43000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
6 pcs Dried Red Chilies
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom
1 pcs Star Anise
1 tsp Kalpasi (stone flower)
0.25 cup Grated Coconut (fresh or desiccated)
2.25 cup Water (divided for grinding and cooking)
0.5 tsp Mustard Seeds (for tempering)
10 pcs Curry Leaves (for tempering)
5 pcs Shallots (sliced, for tempering)
Instructions
1
Marinate the Mutton
In a mixing bowl, combine the mutton pieces with turmeric powder, red chili powder, and 1 teaspoon of salt.
Mix thoroughly to ensure the mutton is evenly coated. Let it marinate for at least 20-30 minutes at room temperature.
2
Roast and Grind the Chettinad Masala
Heat a dry pan over low-medium heat. Add all the whole spices for the masala: coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon, cloves, cardamom, star anise, and kalpasi.
Dry roast for 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
Remove the mixture from the heat and allow it to cool completely.
Transfer the cooled spices to a blender or mixie jar. Add 1/4 cup of water and grind to a smooth, thick paste. Set aside.
3
Sauté Aromatics and Sear Mutton
Heat 3 tablespoons of gingelly oil in a pressure cooker over medium heat.
Add the chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger garlic paste and cook for another minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
Add the marinated mutton to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's browned on all sides.
4
Pressure Cook the Mutton
Pour in 2 cups of water and the remaining 0.5 teaspoon of salt. Stir well to combine.
Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles, or for approximately 20-25 minutes, until the mutton is tender and cooked through.
Turn off the heat and allow the pressure to release naturally.
5
Combine and Simmer the Kuzhambu
Once the pressure has fully released, carefully open the cooker.
Add the ground Chettinad masala paste to the cooked mutton.
Stir everything together gently. Bring the kuzhambu to a simmer over low heat and cook for 10-12 minutes, allowing the flavors to meld and the gravy to thicken slightly.
6
Prepare the Tempering (Tadka)
While the kuzhambu is simmering, heat the remaining 1 tablespoon of gingelly oil in a small tadka pan over medium heat.
Add the mustard seeds and let them splutter.
Add the sliced shallots and curry leaves. Sauté until the shallots turn golden brown and crisp.
7
Finish and Serve
Pour the hot tempering over the simmering mutton kuzhambu and stir gently to incorporate.
Garnish with freshly chopped coriander leaves.
Let the kuzhambu rest for 15-20 minutes before serving for the flavors to deepen. Serve hot with steamed rice, idli, dosa, or parotta.
Servings
4
Serving size: 2 pieces
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
