Chettinad Mutton Chukka / Spicy Dry Mutton
It is a dry spicy Mutton dish. It goes well with dal and rice. There are different ways of making it. I have not used coconut here. I love the smell of the fresh curry leaves which is added to the dish.
I have made this dish with ingredients as per available in my kitchen. You can do your own variations here. Simple dish and very tasty too.
Ingredients
500 grams Mutton
2 Onions chopped
1 tbsp Ginger Garlic paste
1 Garlic pod peeled and cleaned
3 to 4 or more Green chillies slit lengthwise
Few Curry leaves
Few Coriander leaves chopped
1 tsp Pepper powder
1 tsp Chettinad Masala powder
1/2 tsp Turmeric powder
Salt to taste
1/2 tsp Fennel seeds
2 Dry Red Chillies broken
1/2 cup Curd
2 tbsp Oil
2 tbsp Ghee
Method
In a mixing bowl add the mutton, curd, turmeric powder, pepper powder, Chettinad masala powder, ginger garlic paste and salt. Mix it and let it marinate for 1 hour.
Take a pressure cooker with 2 tbsp oil. Let it heat. Add in the marinated mutton and saute it for 2 minutes. Add 1/4 cup of water and let it cook till 4 to 5 whistles. Once the pressure releases, open the lid. If there is any water remaining, then dry up the water. In a wok heat the ghee. Add the fennel seeds and dry red chillies. Let it crackle. Add the onion, whole garlic, green chilli and curry leaves. Sauté it for 2 to 3 minutes. Add the cooked mutton and stir fry for 2 minutes. Add coriander leaves to garnish. Serve it hot.
For Chettinad Masala Powder
Ingredients
10 Dry Red Chillies
2 tsp Cumin seeds
3 tbsp Coriander Seeds
1 1/2 tbsp Fennel seeds
1 tbsp Poppy seeds
2 medium sticks Cinnamon
6 Green Cardamom
1 tbsp Peppercorns
1 Star Anise
Method
Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.
