Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mutton chettinaad gravy. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mutton Chettinaad Gravy is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Mutton Chettinaad Gravy is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have mutton chettinaad gravy using 28 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Mutton Chettinaad Gravy:
- Make ready 5 tbsp Coriander seeds
- Make ready 2 tbsp Fennel seeds
- Make ready 1 tbsp Cumin seeds
- Make ready 2 Pods green cardamom
- Take 8 dried red chillies
- Prepare 1 inch long cinnamon stick
- Get 2 tbsp black pepper corns
- Take 1/2 cup Fresh coconut - shredded
- Take 1/2 tbsp Fennel seeds
- Get 1/2 tbsp Poppy seeds
- Get 4 tbsp Vegetable oil
- Make ready 2 tbsp Ghee
- Get 1 tsp Cumin seeds
- Make ready 1 tsp Fennel Seeds
- Prepare 1 inch long cinnamon stick
- Take 4 cloves
- Prepare 2 Green chillies - slit
- Get 3 garlic cloves - Halved
- Take 20 shallots - quartered
- Make ready 2 tbsp ginger garlic paste
- Prepare 1 tsp turmeric powder
- Prepare 2 country tomatoes - chopped
- Prepare 1 bay leaf
- Prepare 1/2 kg Mutton/Lamb - medium sized pieces
- Prepare 2 cups water
- Take to taste Salt
- Prepare 3 tbsp Coriander leaves - finely chopped
- Prepare 15 curry leaves
Steps to make Mutton Chettinaad Gravy:
- 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.
- Let them cool for a bit and blend them into a fine powder using a blender or mixer grinder.
- Then blend the coconut, fennel seeds and poppy seeds into a fine paste using little amount of water.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot with rice/idli/dosa/roti..
So that is going to wrap it up with this special food mutton chettinaad gravy recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!