Mutton Chettinaad Gravy
Mutton Chettinaad Gravy

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mutton chettinaad gravy. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Mutton Chettinaad Gravy is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Mutton Chettinaad Gravy is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have mutton chettinaad gravy using 28 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Mutton Chettinaad Gravy:
  1. Prepare 5 tbsp Coriander seeds
  2. Get 2 tbsp Fennel seeds
  3. Prepare 1 tbsp Cumin seeds
  4. Prepare 2 Pods green cardamom
  5. Prepare 8 dried red chillies
  6. Get 1 inch long cinnamon stick
  7. Make ready 2 tbsp black pepper corns
  8. Make ready 1/2 cup Fresh coconut - shredded
  9. Get 1/2 tbsp Fennel seeds
  10. Make ready 1/2 tbsp Poppy seeds
  11. Get 4 tbsp Vegetable oil
  12. Get 2 tbsp Ghee
  13. Get 1 tsp Cumin seeds
  14. Take 1 tsp Fennel Seeds
  15. Make ready 1 inch long cinnamon stick
  16. Make ready 4 cloves
  17. Make ready 2 Green chillies - slit
  18. Make ready 3 garlic cloves - Halved
  19. Get 20 shallots - quartered
  20. Prepare 2 tbsp ginger garlic paste
  21. Take 1 tsp turmeric powder
  22. Get 2 country tomatoes - chopped
  23. Take 1 bay leaf
  24. Make ready 1/2 kg Mutton/Lamb - medium sized pieces
  25. Take 2 cups water
  26. Make ready to taste Salt
  27. Prepare 3 tbsp Coriander leaves - finely chopped
  28. Take 15 curry leaves
Instructions to make Mutton Chettinaad Gravy:
  1. Dry roast the coriander seeds, fennel seeds, cumin seeds, 2 green cardamom pods, red chillies, 1 cinnamon stick, pepper corns and half the curry leaves in a kadai or a pan over medium heat till they let their aromas out.
  2. Let them cool for a bit and blend them into a fine powder using a blender or mixer grinder.
  3. Then blend the coconut, fennel seeds and poppy seeds into a fine paste using little amount of water.
  4. In a pressure cooker add the oil and ghee. Once hot, add the cumin seeds, fennel seeds, curry leaves, cinnamon stick and cloves. Let them splatter. Then add the green chillies, garlic cloves and shallots.
  5. Once the onions turn translucent, add the ginger garlic paste and a pinch of salt. Sauté till the raw smell of the ginger garlic paste is gone.
  6. Then add the chopped tomatoes, turmeric powder, bay leaf, a pinch of salt and the finely grounded spice powder. Cook till the tomatoes are mushy and oil starts to separate.
  7. Add the mutton to the mixture along with some salt. Mix it and coat well with the masala. Add water till the mutton is completely submerged. Pressure cook it for 10 whistles or for 35 mins till the mutton is tender.
  8. After the pressure from the cooker is released, add the ground coconut paste to the mutton. Check for salt and add if required. Then add the chopped coriander leaves and let it simmer on a medium low flame for about 15-20 mins.
  9. Add water if required depending on the consistency you require. I let it sit on the flame for another 15 mins and evaporated the remaining water till it became a thick gravy.
  10. Serve hot with rice/idli/dosa/roti..

So that is going to wrap it up for this special food mutton chettinaad gravy recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!