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We hope you got benefit from reading it, now let’s go back to chettinad mutton gravy recipe. You can have chettinad mutton gravy using 15 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Chettinad mutton gravy:
- Get 1/2 kg Mutton
- Use Ginger garlic paste
- Use Onion
- Provide Tomato
- Use For masala
- Take —————–
- Take Dry chillies
- Prepare Dhaniya
- Prepare Jeera
- Prepare Fennel seeds
- Use Pepper corns
- Use Coconut
- You need Cashew
- Use Cloves
- Get Cinnamon stick 1/2 inch
Steps to make Chettinad mutton gravy:
- Heat a pressure cooker, add the mutton, 1/2 cup of chopped onions, 1/2 cup of chopped tomatoes, 1 tbsp of crushed garlic, 1 tbsp of crushed ginger, 1/4 tsp turmeric powder, salt and 1 cup of water. Cook this for 7 to 8 whistles
- Heat a kadai add 2 tsp of ghee, roast the ingredients given under masala each 1 tsp, cashew 10 and 5 to 6 slices of coconut. Grind the roasted ingredients to a fine paste.
- Heat a kadai add 2 tsp of ghee, cloves 3, cinnamon stick, curry leaves, 1 cup of chopped onions, a tsp of ginger garlic paste, grounded paste and salt. Close and cook this till the gravy thickens.
- Serve it hot with white rice/ chapathi/naan/ kulcha.
Chettinad (also known as Chettinadu) is a region located mainly in the Sivaganga district historically ruled by Ramnad kingdom of Pandya Nadu and has a small portion extending into the Pudukottai District of Chola Nadu in Tamil Nadu, India. The name literally means "land (nadu) of the Chettiars". Chettinad dishes are most popular in southern part of India. I have heard people telling chettinad mutton gravy will be very spicy. But the real fact is that in chettinad the ladies are very conscious not to make it very spicy.
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