Nutmeg (jaiphal) – a very small piece, or 1/4th tsp
Coriander seeds – 2tbsp
Cumin seeds – 1tsp
Black pepper seeds – 2tsp
Fennel seeds – 2tsp
Fresh coconut – 4tbsp
For boiling mutton
Oil – 1tbsp
Onion – 160gm or 1big
Tomato – 190gm or 2(medium)
Ginger and garlic paste – 4tsp
Chilli powder – 1tbsp
Coriander powder – 2tbsp
Cumin powder – 1tsp
Turmeric powder – 1tsp
Water – 3cups
Oil – 1/4th cup
Bay leaf – 2
Fennel seeds (saunf) – 1/2tsp
Curry leaves – 20 or more
Shallots – 100gms
Green chilli – 4(slit)
Water – 1/2cup
Coriander leaves – 1/4th cup (chopped)
Directions to prepare Karaikudi Mutton Curry:
Chop shallots and onion finely, keep it ready.
Take all the ingredients under “For roast and grind masala” and roast it without oil, on low flame, until aroma comes and it becomes lightly brown. In the end, add fresh coconut and roast lightly and switch off. Allow to cool and grind it to a fine powder.
Take a pressure cooker, add all the ingredients written under boiling mutton ingredients. Add water, close the lid and pressure cook until about 4 to 5 whistles or until mutton is cooked. Allow to rest for 10 minutes and then open the lid. Keep it aside. A basic mutton curry is formed.
Now take a cooking vessel, add oil and when hot add whole spices bay leaves, fennel seeds and curry leaves. Let it splutter for a few seconds. Add the shallots, sauté until it is soft and golden colour.
Add green chillies sauté for 2 mins, then add roasted ground powder and roast it with onion mixture for 2 to 3 mins on a medium or low flame without burning the spices. Add 1/2 cup water and cook for 3 mins.
Add cooked mutton liquid only (not the meat) and boil for 10 mins or until it forms like kuzhambu/curry.
Add the mutton pieces and any remaining liquid and mix well. Boil for 5 minutes. The mutton kuzambhu starts leaving oil and the spices are cooked well.
Add chopped coriander leaves and mix well. Lower the flame and simmer for 12 to 15 minutes with the lid closed. Switch off.
Allow it to rest for about 10 mins and delicious karaikudi/chettinadu mutton curry is ready.
Serve this hot, spicy chettinad mutton kalumbu with idli, dosa or idiyappam.
You can reduce the chillies or chilli powder as per your taste.
You can add poppy seeds (kus-kus) in the roasted spices when coconut paste is added.
While cooking kuzhambu/curry add water as required and as per your consistency. This chettinad mutton kuzhambu is more of curry type, sauce consistency is more so that it can be eaten with dosa or idli or parotta.
When my curry got cold, it became thick, so I added a cup of water as per my consistency.
You can prepare with chicken or vegetables with the same ingredients.
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