Authentic Chettinad Kari Varuval
A fiery and aromatic mutton dry roast featuring freshly ground Chettinad spices, shallots, and curry leaves. This bold delicacy packs an unforgettable punch of traditional South Indian flavors.
65min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast fennel seeds, cumin seeds, black peppercorns, and dry red chilies on low heat until fragrant, then grind to a coarse powder.
2
Pressure cook the mutton with a pinch of turmeric powder, salt, and half a cup of water for 4 to 5 whistles until tender.
3
Heat oil in a heavy-bottomed pan and add curry leaves along with the peeled shallots, sautéing until translucent.
4
Add ginger-garlic paste and cook until the raw aroma disappears completely.
5
Stir in the chopped tomatoes and cook until they turn mushy and oil separates from the masala.
6
Add the cooked mutton along with its stock and the freshly ground Chettinad spice powder.
7
Simmer on medium-low heat, stirring frequently, until the gravy completely evaporates and coats the meat in a rich, dry roast consistency.
8
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or parotta.
Ingredients
500g mutton pieces, bone-in
2 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
4-5 dry red chilies
2 sprigs curry leaves
1 cup small shallots, peeled and halved
2 tbsp ginger-garlic paste
2 tomatoes, finely chopped
1/2 tsp turmeric powder
3 tbsp sesame oil or coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.