Loading...
A fiery and aromatic mutton curry from Tamil Nadu's Chettinad region. Tender mutton pieces are simmered in a rich gravy made with freshly roasted and ground spices, delivering a complex and unforgettable flavor.
For 4 servings
Marinate the Mutton
Prepare the Chettinad Masala
Pressure Cook the Mutton
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A fiery and aromatic mutton curry from Tamil Nadu's Chettinad region. Tender mutton pieces are simmered in a rich gravy made with freshly roasted and ground spices, delivering a complex and unforgettable flavor.
This chettinad recipe takes 75 minutes to prepare and yields 4 servings. At 387.07 calories per serving with 37.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Curry Base
Combine and Simmer the Curry
Garnish and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2 whistles (about 10 minutes).
Use a mix of sturdy vegetables like potatoes, carrots, cauliflower, and mushrooms instead of mutton. Skip the pressure cooking step and add the vegetables directly to the gravy base, simmering until tender.
Use the 'Sauté' mode for browning onions and preparing the masala base. Add the marinated mutton and stock, then pressure cook on 'High' for 15 minutes. Release pressure, stir in the coconut paste, and simmer for 5 more minutes on 'Sauté' mode.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and supporting overall body function.
The complex blend of spices like turmeric, cloves, and black pepper are rich in antioxidants and have anti-inflammatory properties that help strengthen the immune system.
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron. Iron is essential for forming red blood cells and preventing anemia.
One serving of Chettinad Mutton Kaari contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil used.
It can be part of a healthy diet in moderation. It is an excellent source of protein and iron from the mutton, and the spices offer anti-inflammatory benefits. However, it can be high in saturated fat. To make it healthier, use a leaner cut of mutton and reduce the amount of oil.
To reduce the heat, decrease the number of dried red chilies to 2-3 and reduce the black peppercorns to 1/2 teaspoon. You can also add a little more curd or coconut paste to balance the spice.
Kalpasi provides a unique, earthy aroma that is characteristic of Chettinad cuisine. If you cannot find it, you can simply omit it. There is no direct substitute, but the curry will still be delicious.
Yes, this curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.