[vc_row top_margin=”0″ bottom_margin=”0″ css=”.vc_custom_1494225050771{margin: 0px !important;border-width: 0px !important;padding: 0px !important;background-color: #fef5f1 !important;}”][vc_column css=”.vc_custom_1494225088589{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_row_inner css=”.vc_custom_1494225073793{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner css=”.vc_custom_1494225109438{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_empty_space height=”20″ css=”.vc_custom_1493986462963{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1494225138822{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner width=”1/6″ css=”.vc_custom_1494225161564{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_text css=”.vc_custom_1519567987266{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 10px !important;padding-right: 0px !important;padding-bottom: 10px !important;padding-left: 0px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;}”]
[/vc_column_text][vc_column_text][whatsapp][/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″ css=”.vc_custom_1591792841622{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 1px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-left-color: #ed1779 !important;border-left-style: solid !important;border-right-color: #ed1779 !important;border-right-style: solid !important;border-top-color: #ed1779 !important;border-top-style: solid !important;border-bottom-color: #ed1779 !important;border-bottom-style: solid !important;}”][vc_column_text css=”.vc_custom_1519962847248{margin-top: 0px !important;margin-right: 15px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]Mutton Chukka Varuval (means, dry mutton curry) is a delicious dish of Chettinad region in Tamil Nadu. The dish is all spicy: hot, flavor and aroma. This spiciness is in fact the characteristic of Chettinad food.
500g Mutton | small pieces
STEP1
Make a rub mixture using:
1 tsp Turmeric powder
1 tsp Ginger-Garlic paste
1 tsp Red Chili powder
½ tsp Salt
Rub the mixture on the mutton pieces and keep aside for 30 minutes.
STEP2
Make a cooking paste using:
100g Tomato
4 Tbs Coconut (fresh, grated)
1 tsp Ginger-Garlic paste
1 tsp Poppy Seed
1 tsp chettinad masala powder
Keep aside.
STEP3
Heat 3 Tbs oil in a pressure cooker, add the mutton pieces and stir-fry till they firm up plus 2 minute. Add 3 Tbs onion (minced), 6 garlic cloves (minced), 1 tsp chettinad masala powder and ½ cup water. Mix well. Over high heat pressure cook for 1 whistle and lower heat and cook for 20 minutes. When the steam is released naturally. Separate the mutton pieces from the stock. Keep the two aside.
STEP4
Heat 3 Tbs oil in a karahi, add 10 curry leaf, 200g onion (chopped fine), sauté till onion is translucent. Add the cooking paste—from Step2. And stir-fry till the oil separates. Add 1 tsp chettinad masala powder, the stock from the cooker—from Step3—and mix well. Over high heat cook, stirring frequently, till gravy turns thick. Add the mutton pieces, mix well and stir continuously till the pieces are coated and dry. Add 10 curry leaf, mix well, remove heat. Add 1 Tbs lime juice. It’s ready to serve.
If you liked Mutton Chukka Varuval, you may also like:
• First Class Mutton Curry
• Kerala Style Mutton Roast
• Nihari Gosht[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1495963973375{margin-top: 0px !important;margin-right: 100px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_widget_sidebar sidebar_id=”hb-default-sidebar”][vc_column_text css=”.vc_custom_1519568165232{margin-top: -28px !important;margin-right: 25px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]chettinad masala powder is spicy masala powder made by roasting and grinding variety of spices and is used to prepare the spiciest and the very aromatic Chettinad cuisine. Chettinad is a region of Tamil Nadu state in South India.
INGREDIENTS
Red Chili, Coriander Seed, Cumin Seed, Fennel Seed, Cassia Leaf, Black Pepper, Star Anise, Kapok Bud (marathi moggu), Cardamom, Clove, Mace, Nutmeg, Black Cardamom, Poppy Seed (khus-khus), Cinnamon, and Stone Flower (kalpasi).
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