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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.
For 4 servings
Marinate the Mutton
Roast and Grind the Chettinad Masala
Sauté Aromatics and Sear 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 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.
This chettinad recipe takes 75 minutes to prepare and yields 4 servings. At 420.41 calories per serving with 37.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pressure Cook the Mutton
Combine and Simmer the Kuzhambu
Prepare the Tempering (Tadka)
Finish and Serve
Replace mutton with chicken (adjust cooking time to 3-4 whistles) or hard-boiled eggs for a vegetarian-friendly option.
Add cubed potatoes or drumsticks along with the mutton in the pressure cooker for a more wholesome curry.
For a thicker, richer gravy, add 1 teaspoon of poppy seeds (khus khus) while roasting the spices for the masala paste.
Easily control the heat by increasing or decreasing the number of dried red chilies and black peppercorns in the masala paste.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The complex blend of spices like turmeric, cloves, and black pepper contains powerful antioxidants and anti-inflammatory compounds that help combat oxidative stress in the body.
Red meat like mutton is a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources, helping to prevent anemia and boost energy levels.
Kalpasi, or stone flower, is a type of lichen that grows on rocks and trees. It has a unique earthy, woody aroma that is characteristic of Chettinad cuisine. While you can make the curry without it, including it provides a more authentic flavor and fragrance.
Yes, absolutely. The heat in this dish comes primarily from the dried red chilies and black peppercorns. You can reduce the quantity of both to suit your preference. Using Kashmiri red chilies will also provide color with less heat.
Yes, you can. After searing the mutton, add the water, cover the pot with a tight-fitting lid, and let it simmer on low heat for about 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water during the cooking process if the gravy becomes too thick.
This versatile curry pairs wonderfully with a variety of accompaniments. It is traditionally served with steamed rice, but also goes well with idli, dosa, appam, idiyappam, and flaky parottas.
In moderation, it can be part of a balanced diet. Mutton is a great source of protein and iron. The spices offer various health benefits, including anti-inflammatory properties. However, it is a rich dish, so portion control is key.
A single serving of Chettinad Mutton Kuzhambu (approximately 1 cup or 320g) contains around 450-550 calories. The exact number can vary based on the fat content of the mutton and the amount of oil used.