Loading...
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.
For 4 servings
Prepare the Chettinad Masala
Pressure Cook the Mutton
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.
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.
This chettinad recipe takes 75 minutes to prepare and yields 4 servings. At 375.17 calories per serving with 36.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Combine and Simmer the Curry
Garnish and Serve
Replace mutton with 400g of firm mushrooms (like cremini or portobello) and 2 cups of cubed potatoes. Skip the pressure cooking step for mutton and add the vegetables directly to the gravy base, simmering until cooked through.
Substitute mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles.
Soak 10-12 cashews in warm water for 15 minutes and grind them into a paste. Add this paste along with the ground coconut masala for a richer, creamier texture.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Mutton provides heme iron, which is easily absorbed by the body and helps prevent anemia by supporting the production of red blood cells.
Spices like turmeric (containing curcumin) and ginger have potent anti-inflammatory effects that can help reduce inflammation in the body.
The blend of spices like cloves, cinnamon, and pepper contains antioxidants and compounds that can help strengthen the immune system.
A typical serving of Mutton Teevan (about 1 cup or 320g) contains approximately 450-550 calories, primarily depending on the fat content of the mutton and the amount of oil used.
Mutton Teevan can be part of a balanced diet when consumed in moderation. Mutton is an excellent source of protein, iron, and B vitamins. The spices used, like turmeric and pepper, have anti-inflammatory properties. However, it is relatively high in saturated fat, so portion control is recommended.
Yes, you can. Cook the mutton in a heavy-bottomed pot with a lid on the stovetop. It will take significantly longer, about 60-90 minutes, for the mutton to become tender. You may need to add more water intermittently to prevent it from drying out.
While gingelly oil provides an authentic Chettinad flavor, you can substitute it with coconut oil for a different but equally delicious taste, or use any neutral vegetable oil like sunflower or canola oil.
The heat in this dish comes from the dried red chilies and black peppercorns. To make it milder, reduce the quantity of both. Using less spicy chili varieties like Kashmiri red chilies will impart a vibrant color without excessive heat.
Absolutely. The dry-roasted spice and coconut paste can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days, which can save you time on the day of cooking.