Authentic Tamil Nadu Chettinad Eraichi Kuzhambu with Steamed Ponni Rice
A fiery and robust mutton curry simmered in a freshly ground Chettinad spice paste. Best enjoyed with piping hot steamed Ponni rice.
70min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the whole spices and red chilies for the paste until fragrant, then grind them along with shallots, garlic, and grated coconut into a smooth paste.
2
Heat sesame oil in a pressure cooker, add mustard seeds and fennel seeds, allowing them to crackle.
3
Add sliced onions and curry leaves, sautéing until the onions turn golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add chopped tomatoes and cook until they turn mushy and oil separates.
6
Add the mutton pieces and sauté well for 5 minutes on medium heat.
7
Pour in the freshly ground spice paste and salt, mixing thoroughly with the mutton.
8
Add two cups of water, cover the pressure cooker, and cook for 5 to 6 whistles until the mutton is tender.
9
Open the cooker once pressure releases naturally, simmer for 5 minutes to adjust consistency, and garnish with fresh coriander leaves.
10
Serve hot alongside steamed Ponni rice.
Ingredients
500g mutton, bone-in, cut into pieces
2 onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 sprigs curry leaves
3 tbsp sesame oil
1 tsp mustard seeds
1 tsp fennel seeds
Salt to taste
Fresh coriander leaves for garnishing
For the paste: 4 dried red chilies, 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp peppercorns, 4 cloves, 1-inch cinnamon, 6 shallots, 4 garlic cloves, 1/2 cup grated coconut
*This AI-generated recipe may contain inaccuracies.