Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mutton chettinaad gravy. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Mutton Chettinaad Gravy is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Mutton Chettinaad Gravy is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have mutton chettinaad gravy using 28 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Mutton Chettinaad Gravy:
- Make ready 5 tbsp Coriander seeds
- Take 2 tbsp Fennel seeds
- Prepare 1 tbsp Cumin seeds
- Take 2 Pods green cardamom
- Take 8 dried red chillies
- Take 1 inch long cinnamon stick
- Get 2 tbsp black pepper corns
- Take 1/2 cup Fresh coconut - shredded
- Take 1/2 tbsp Fennel seeds
- Take 1/2 tbsp Poppy seeds
- Make ready 4 tbsp Vegetable oil
- Get 2 tbsp Ghee
- Make ready 1 tsp Cumin seeds
- Get 1 tsp Fennel Seeds
- Take 1 inch long cinnamon stick
- Get 4 cloves
- Get 2 Green chillies - slit
- Prepare 3 garlic cloves - Halved
- Make ready 20 shallots - quartered
- Prepare 2 tbsp ginger garlic paste
- Make ready 1 tsp turmeric powder
- Take 2 country tomatoes - chopped
- Take 1 bay leaf
- Take 1/2 kg Mutton/Lamb - medium sized pieces
- Prepare 2 cups water
- Get to taste Salt
- Take 3 tbsp Coriander leaves - finely chopped
- Take 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 this up for this exceptional food mutton chettinaad gravy recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!