Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chettinad mutton chukka. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chettinad Mutton Chukka is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chettinad Mutton Chukka is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have chettinad mutton chukka using 25 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chettinad Mutton Chukka:
- Get 450 gms mutton on bones, cubed
- Take 3 tbsp. oil
- Prepare 2-3 onions, chopped
- Make ready 1 sprig curry leaves
- Make ready 1 tsp. ginger-garlic paste
- Make ready 1 tomato, chopped
- Get 1 tsp. tamarind paste
- Take 1/2 tsp. turmeric powder
- Take to taste salt
- Take 3-4 tbsp. chettinad spice paste
- Take Chettinad Spice Mix-
- Get 2-3 tbsp. coriander seeds
- Make ready 8-10 dry red chilies (I used Kashmiri red chilies)
- Take 2-3 green cardamoms
- Take 1" cinnamon stick
- Get 5-6 cloves
- Prepare 1 tbsp. cumin seeds
- Take 2 tbsp. fresh grated coconut
- Take 1 javitri (mace)
- Prepare 1 tbsp. stone flower
- Get 1 star anise
- Make ready 1/4 tsp. fenugreek seeds
- Take 1/2-1 tsp. peppercorns
- Take 1 tbsp. fennel seeds
- Make ready 1 tbsp. sesame seeds (opt)
Steps to make Chettinad Mutton Chukka:
- Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine paste by adding some water. Set aside.
- Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
- Heat oil in a pan and fry the chopped onions till light brown. Then add the ground chettinad paste. ginger-garlic paste and turmeric powder.
- Add the tomatoes and continue to fry on a medium flame till it is mashed.
- Add the boiled mutton, salt and the curry leaves. Mix everything well and add 1/3 cup stock. Cover and simmer till the gravy turns thick.
- Serve with any kind of Indian bread or rice preparation like plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.
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