Chettinad Mutton Gravy Recipe or the chettinad mutton kulambu. Learn how to make chettinad mutton gravy recipe in simple and easy way.
If you have been following my blog regularly you would have noticed that I am big fan of Chettinad cuisine. And it’s not surprising either.
Having been born and brought up in Chennai, the South Indian cuisine appeals naturally to me. And one of the famous cuisine is the Chettinad cuisine in Tamil Nadu. I simply adore all the recipes from it and especially this chettinad mutton gravy recipe or the chettinad mutton kulambu recipe.
I love all the spices that goes in the chettinad cuisine. All the pepper, cumin, coriander, garam masala, and everything else that goes into making the chettinad mutton kulambu is simply amazing
You will a lot of chettinad dishes on my blog like the Chettinad Egg Curry recipe, how to make chettinad egg curry, Chettinad Chicken curry recipe-how to make chettinad chicken curry recipe, Chettinad Chicken Fry recipe, how to make chettinad chicken or the Spicy Chettinad Egg Masala Curry.
The flavors and aroma that emanated while making the chettinad dishes will leave you just spell bound. They are a pure delight the way it engulfs your home.
No other fragrance will come close when the smell of food fills your home.
Have you had your family or guests enter your home and sniff and relish the aromas of the food that is being prepared in the kitchen? Or have you gone to someone’s home and thoroughly enjoy the aroma emanating from their kitchen?
Can you imagine having felt so good by any air freshener like the way the aroma of the food feels so good??
And the specialty of the chettinad mutton gravy recipe or the chettinad mutton kulambu is that it engulfs your home with such delicious aromas. The whole spices while they are being roasted and grind.
And the gravy that is getting cooked. There is nothing better than that. I would just make this chettinad mutton gravy recipe for it’s smell.
This chettinad mutton gravy recipe or the chettinad mutton kulambu is pretty much similar to the chettinad mutton curry recipe, the only difference is that I have used the tamarind paste here and in the curry there is none.
Now what is a kulambu without some tamarind, right? Yes. Hence the use of tamarind here. Kulambu means in “Tamil” a gravy which is traditionally relished with rice.
Let’s get started with the chettinad mutton gravy recipe or the chettinad mutton kulambu
Chettinad Mutton Gravy, Chettinad mutton kulambu
- 1 kg mutton cut into small pieces
- 1/4 cup oil
- 2 medium sized onions finely sliced
- 2 tbsp ginger garlic paste / adrak lehsun paste
- 5-6 cloves / laung
- 1 inch stick cinnamon / dal chini
- 1 tsp cumin seeds / jeera
- 1/2 tsp fennel / saunf
- 1 tsp pepper corns / kali mirch
- 10-15 whole dry red chilies adjust according to your spice level / lal mirch
- 1 tbsp coriander seeds / sabut dhaniya
- 5-6 cashew nuts / kaju
- salt to taste
- 1/2 tsp turmeric powder / haldi
- 2 to matoes finely chopped
- 2 tbsp tamarind paste / imli or soak the tamarind of a lemon sized ball and extract it's juice.
- Dry roast the cloves, cinnamon stick, cumin seeds, fennel, pepper corns, whole dry red chilies, coriander seeds and cashew nuts on low heat till they emanate a nice aroma and are lightly roasted. Allow the spices to cool.
- Make this into a fine powder with the help of a dry grinder or in a stone pestle.
- Add this ground powder, salt and the ginger garlic paste with the mutton and marinate for at least 1 hour.
- Heat the oil in a pressure cooker and add the onions. Fry the onions till they are translucent.
- Once the onions are translucent, add the marinated mutton with turmeric powder and saute for sometime till all the spices are absorbed in the mutton well, about 5-6 minutes.
- Now add the chopped tomatoes. Stir well.
- Add a glass of water and close the lid of the pressure cooker and cook till the mutton is tender. The time will depend upon the quality of your meat, I wait for about 3 or 4 whistles and that is sufficient time to cook the mutton here. Switch off the stove.
- Allow the steam to escape from pressure cooker. Once the steam is released, add the tamarind paste and add water according to your desired consistency and cook again on low flame till oil starts separating and begins to float.
- Your tasty chettinad mutton gravy is ready to serve garnished with coriander leaves.
Signing off until next time,
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