CHETTINAD MUTTON KUZHAMBU

    Chettinad Cuisine is one of the popular regional Cuisines of South India. They have a skill of converting every meal into an elaborate venture, with varied dishes in both Vegetarian and Non-vegetarian. The traditional dishes of Chettinad Cuisine leave an indelible mark and takes a special place of its own in Indian Cuisine. Non-vegetarian dishes like Chettinad Chicken/Mutton prepared as Varuvals or Curries and dishes like Mutton Kola Urundai, Chettinad Fish Curry, Crab Masala, Kozhi/Chicken Rasam, Sura Puttu  have found a special place in the mind of food lovers around the world. Such is the speciality of Chettinad Cuisine. 

    Chettinad Mutton Kuzhambu is one of the popular Curries from Chettinad Cuisine. A universally acclaimed dish around the world for its cornucopia of flavours unique to Chettinad Cuisine. Chettinad Cuisine is incomplete without a Mutton Curry/Aattukari Kuzhambu. The usage of Spices like Stone Flower(Kalpasi), Star Anise & Kapok Buds(Marathi Moggu) gives a unique flavour & taste to this Curry. We can find quite many versions of Chettinad Curries, but these spices are few ingredients commonly used in most of the Curries.

     Chettinad Cuisine is distinctly aromatic, spicy and has sensible usage of unique spices. The best part is the perfect blend of spices in perfect proportions. It has a lot of flavours going on, so finding the perfect blend of spices is the key. What adds character to most of the signature Chettinad dishes is that it uses freshly ground (and sometimes fried) spices. Traditionally the spices were ground using a Mortar & a Pestle. Still, many households follow the tradition.

    This Chettinad Mutton Kuzhambu is a version cooked in a Pressure Cooker which yields soft & succulent meat pieces. This recipe is the same as Chettinad Chicken Curry, but we have to use a bit more spices when cooking the same recipe with Mutton/Lamb. Also, the best part of this Curry is it uses freshly ground spices & when the spices are fried in oil, it gives an extraordinary aroma and flavour to the Curry. It will not be an exaggeration if I say that the smell of the dish was emanating in my kitchen for a long time. 

For a detailed GLOSSARY OF SPICES, Click here...

Cuisine - Chettinad (Tamilnadu, South India)
Course - Side Dish
Spice Level - Medium - High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45  Minutes

For more Recipes from CHETTINAD CUISINE, Click here...
    

HOW TO COOK CHETTINAD MUTTON KUZHAMBU

CHETTINAD MUTTON KUZHAMBU

INGREDIENTS:

For Chettinad Spice Powder:

 Coriander Seeds - 2 Tspn

 Dry Red Chillies - 4-5 Nos.

 Curry Leaves - 1 Sprig 

 Bay Leaf - 3 Leaves(small)

 Star Anise - 1 Petal 

 Stone Flower(Kalpasi) - 3 Small Pieces
 Kapok Buds (Marathi Moggu) - 1 Small Bud

 Cinnamon(1" piece) - 1 No.

 Clove - 2-3 Nos.

 Cardamom - 2-3 Pods

 Cumin Seeds - 1 Tspn

 Fennel - 1/2 Tspn

 Peppercorns - 1 Tspn

To Roast & Grind:

Grated Coconut - 1 Cup 

For Chettinad Mutton Kuzhambu:

Mutton - 1/2 Kg

Oil - 3 Tbspn

Ginger Garlic Paste - 2 Tbspn

Onions - 2 Nos.

Tomatoes - 2 Nos.

Turmeric Powder - 1/2 Tspn

Red Chilli Powder - 1 Tspn

Curd - 1 Cup

Curry Leaves - 2 Sprigs 

Salt - To Taste

For Garnishing:

Coriander Leaves - few

METHOD:

For Chettinad Spice Powder:

• Dry roast all the ingredients mentioned under 'For Chettinad Spice Powder' on a very low flame until aromatic.
• First, add Coriander Seeds and dry roast it for a while, then add Dry Red Chillies and roast it until the Chillies fluff up.
• Follow by adding the spices in the order I have mentioned one by one and roast them.
• Care should be taken not to burn the ingredients which will spoil the taste of this Chettinad Mutton Kuzhambu.
• Remove the pan from the stove and allow it to cool down.
• Grind it into a fine powder and leave it aside.

To Roast & Grind:

• In a separate pan, dry roast the grated coconut on a very low flame until it turns into light golden yellow.
• Remove the pan from the stove and allow it to cool down.
• Grind the roasted Coconuts into a fine paste adding little water at a time.

For Chettinad Mutton Kuzhambu:

• Clean, Cut & wash Mutton into small-sized pieces.
• Allow the Mutton pieces to drain in a colander.
• Meanwhile, heat oil in a Pressure Cooker, let the flame be at medium-low.
• Add the Mutton pieces and sear it on a low flame until the colour changes & all the water is absorbed. 
• Now add the ground 'Masala Powder' to the oil and fry it.
• Fry it on a very low flame until it turns fragrant.
• Add Ginger Garlic Paste and saute it until aromatic.
• Add finely chopped Onions and saute until onions turn translucent.
• Then add finely chopped Tomatoes and cook until it turns soft & cooked.
• Add Turmeric Powder & Red Chilli Powder and fry for a while on a very low flame until the oil separates from the mix.
• Now pour in 1 Cup of Curd/Yogurt along with a dash of salt and mix well.
• Add enough water, cover the Pressure Cooker and place the Vent Cap.
• Cook on a high flame for 2-3 whistles, lower the flame and cook for another 3-4whistle.
• Now switch off the flame and wait until the pressure releases.
• Open the lid of the pressure cooker.
• Add finely ground Coconut Paste & 2 sprigs of Curry Leaves, cover the pressure cooker and again cook for another 2-3 Whistle on a high flame.
• Switch off the flame.
• Garnish Chettinad Mutton Kuzhambu with Coriander Leaves.
• Serve Chettinad Mutton Kuzhambu hot.
• This Curry goes well with Dosa, Idli, Kal Dosai, Uthappam, Vellayappam/Appam, Idiyappam, Chapatis, Rotis, Parathas and Rice too.
• Chettinad Mutton Curry can be paired with Biriyani & Pulao, Ghee Rice, Vegetable Brinji Rice etc.,
  

 

CHETTINAD MUTTON KUZHAMBU

NOTES:

• I have cooked this recipe in a Pressure Cooker.
• Can cook in your preferred method. 
• Adjust the cooking time to suit the meat you are using.
• The Mutton/lamb Meat I get here locally takes a lot of time to cook even in a Pressure Cooker.
• I have added Raw Papaya while cooking the Mutton, which eases the cooking process.
• Can also add Vinegar/Lime Juice/Baking Soda for the purpose. 
• This Chettinad Mutton Kuzhambu is a spicy Curry.
• Adjust the spices to suit your spice level.
• Can also substitute Coriander Seeds with Coriander Powder & Dry Red Chillies with Red Chilli Powder.
• If doing so, add Coriander Powder & Red Chilli Powder finally while dry roasting the ingredients.
• Fry them on a low flame.
• Care should be taken not to burn the spices which will totally spoil the taste of this Chettinad Mutton Kuzhambu.
• Mutton Kuzhambu needs a few extra spices when compared to Chicken Kuzhambu. 
• The same recipe can be prepared with Chicken too. For Chettinad Chicken Kuzhambu, Click here...

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