Chettinad Mutton Chops Kuzhambu Recipe-Mutton Chops Curry
A spicy chettinad curry that is packed with chettinad flavors from coriander seeds, red chillies, black pepper, cloves and cinnamon stick and more. If you love spicy food then you will fall in love with this curry when you make this at home. Serve it along with some steamed rice and papad by the side.
Chettinad Mutton Chops Kuzhambu is a spicy and delicious mutton chops dish which has a twist of flavor packed Chettinad style curry. If you are a spice lover you should definitely try this recipe for your weekend dinners. Its a perfect dish to serve during the house parties and your family and friends will love it for sure.
Serve Chettinad Mutton Chops Kuzhambu with Steamed Rice, Dosa or Phulkas for weekend dinners.
If you like this recipe, you can also try other gravy based recipes such as
The contest is in association with Preethi Kitchen Appliances.
10 M
60 M
70 M
4 Servings
Ingredients
- 500 grams Mutton , chops
- 2 Onions , finely chopped
- 3 Tomatoes
- 1 tablespoon Ginger Garlic Paste
- 1 Green Chilli
- 1 teaspoon Cumin seeds (Jeera)
- 1-1/2 teaspoon Whole Black Peppercorns
- 1/2 teaspoon Mustard seeds
- 1 tablespoon Coriander (Dhania) Seeds
- 2 Dry red chillies
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- Salt , to taste
- 2 tablespoon Cooking oil For marination
- 1 teaspoon Red chilli powder
- 1 teaspoon Salt
- Mutton , as required
- 1 Onion , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- Coriander (Dhania) Leaves , for garnish
How to make Chettinad Mutton Chops Kuzhambu Recipe-Mutton Chops Curry
To begin making the Chettinad Mutton Chops Kuzhambu recipe, first clean and wash the mutton chops well. Marinate the chops with 1 teaspoon red chili powder and salt for about 2 to 4 hours.
To the marinated mutton add 1 teaspoon cumin seeds and 1 finely chopped onions and 1 cup water and pressure cook for 3 to 4 whistles.
Chop onions fine and puree them along with green chili. Chop tomatoes and puree it separately. Keep them aside.
Heat a wide pan. Dry roast cumin seeds, black pepper corns, coriander seeds, dried red chilies and mustard seeds.
Roast them on low flame for about a minute until it starts to splutter. Be careful, these whole spices can burn easily. So make sure you reduce the flame and roast it for about a minute. Remove from flame, let it cool and then grind into powder in a mixer grinder.
Heat 2 tablespoons oil in a wide pan. Add cloves, cinnamon stick and bay leaf.
Add onion green chili paste and sauté till raw smell of the onion paste is gone.
Add ginger garlic paste and cook till the raw smell of the paste is gone. Now add tomato puree and cook till tomato puree thickens and oil separates from the edges of the pan.
Once it is done, add spice powders including red chili powder, turmeric powder, coriander powder and the powdered spice mix along with salt. Cook for about 1 minute.
Add cooked mutton chops along with the water in it. Simmer and cook for about 25 minutes. Add water if needed. Check for salt and it is ready to be served.
Serve Chettinad Mutton Chops Kuzhambu with Steamed Rice, Dosa or Phulkas for weekend dinners.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
