A traditional Chettinad soup made from tender mutton ribs, slow-cooked with aromatic spices. This peppery, flavorful broth is both comforting and restorative, perfect for a chilly day or as a nourishing start to a meal.
Prep20 min
Cook45 min
Servings4
Serving size: 1.5 cups
478cal
23gprotein
12gcarbs
39g
Ingredients
500 g Mutton Ribs (Cleaned and cut into 2-inch pieces)
2 tbsp Gingelly Oil (Also known as Indian sesame oil)
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 fiery and aromatic South Indian chicken stir-fry. Tender chicken pieces are coated in a freshly ground black pepper and fennel masala, making for a quick and unforgettable dish from the Chettinad region.
About Mutton Nenju Elumbu Soup, Steamed Basmati Rice and Pepper Chicken Fry
Comforting Mutton Soup & spicy Pepper Chicken Fry with rice. An energy-giving, soul-satisfying duo!
This chettinad dish is perfect for lunch. With 1074.65 calories and 64.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
Curry Leaves
0.5 tsp Turmeric Powder
4 cup Water
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
10 pcs Pearl Onions (For the spice paste)
1 inch Ginger (For the spice paste)
5 cloves Garlic (For the spice paste)
1 tbsp Black Peppercorns (For the spice paste)
1 tsp Cumin Seeds (For the spice paste)
1 tsp Fennel Seeds (For the spice paste)
1 tbsp Coriander Seeds (For the spice paste)
Instructions
1
Prepare the Chettinad Spice Paste
In a small, dry pan over low heat, roast the black peppercorns, cumin seeds, fennel seeds, and coriander seeds for 1-2 minutes until they release a fragrant aroma. Be careful not to burn them.
Remove the spices from the heat and let them cool completely.
Transfer the cooled spices to a blender. Add the pearl onions, ginger, and garlic cloves.
Grind to a smooth paste, adding 1-2 tablespoons of water if needed to facilitate grinding.
2
Sauté the Aromatics
Heat the gingelly oil in a 3-liter or larger pressure cooker over medium heat.
Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30 seconds until they become fragrant.
Add the chopped red onion and curry leaves. Sauté for 3-4 minutes until the onion softens and becomes translucent.
Add the chopped tomato and slit green chilies. Cook for another 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
3
Cook the Mutton
Add the cleaned mutton ribs to the pressure cooker. Increase the heat to medium-high and sear the mutton for about 5 minutes, until it's lightly browned on all sides.
Stir in the ground spice paste and turmeric powder. Sauté for 2-3 minutes until the raw smell of the masala disappears and the oil begins to separate.
4
Pressure Cook the Soup
Pour in 4 cups of water and add salt to taste. Stir everything well to combine.
Secure the lid of the pressure cooker. Cook on medium heat for 6-7 whistles, which should take about 20-25 minutes.
Turn off the heat and allow the pressure to release naturally. This is a crucial step to ensure the mutton becomes fall-off-the-bone tender.
5
Garnish and Serve
Once the pressure has fully released, carefully open the lid.
Stir the soup and check for seasoning, adjusting salt if necessary.
Garnish with freshly chopped coriander leaves and serve hot.
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.
600 g Chicken (Boneless, skinless, cut into 1-inch pieces)
2 tbsp Black Peppercorns
1 tbsp Fennel Seeds
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice
1.25 tsp Salt (Divided use)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
1 tsp Mustard Seeds
1 sprig Curry Leaves (About 15-20 leaves)
250 g Onion (About 2 medium, finely sliced)
3 pcs Green Chilies (Slit lengthwise)
1.5 tbsp Ginger-Garlic Paste
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Spice Masala
In a small, dry pan over low heat, toast the black peppercorns, fennel seeds, and cumin seeds for 2-3 minutes until they release a fragrant aroma. Be careful not to burn them.
Remove from heat and allow the spices to cool completely.
Transfer the cooled spices to a spice grinder or blender and grind into a coarse powder. Set aside.
2
Marinate the Chicken
In a medium bowl, combine the chicken pieces, turmeric powder, lemon juice, 0.5 tsp of salt, and half of the freshly ground pepper masala.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover and let it marinate for at least 15-20 minutes at room temperature.
3
Sauté Aromatics
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the mustard seeds and allow them to splutter.
Immediately add the curry leaves and slit green chilies. Sauté for about 30 seconds until the leaves are crisp and fragrant.
Add the sliced onions and cook for 6-8 minutes, stirring occasionally, until they become soft and turn a light golden brown.
4
Cook the Chicken
Add the ginger-garlic paste to the pan and sauté for 1-2 minutes until its raw aroma disappears.
Add the marinated chicken to the pan. Increase the heat to high and stir-fry for 4-5 minutes, searing the chicken on all sides to lock in the juices.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 10-12 minutes. The chicken will cook in its own moisture; do not add any water.
5
Finish and Garnish
Remove the lid. The chicken should be tender and cooked through. If there is excess moisture, cook uncovered on medium heat for a few minutes to dry it out.
Sprinkle the remaining ground pepper masala and the remaining 0.75 tsp of salt over the chicken.
Increase the heat to medium-high and stir-fry for another 3-4 minutes, until the masala coats the chicken pieces well and the dish reaches a semi-dry consistency.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
