Authentic Tamil Nadu Chettinad Eraichi Varuval with Steamed Ponni Rice
Experience the fiery depth of Chettinad cuisine with this robust, spice-laden mutton dry roast. Tender meat is slow-cooked with freshly ground roasted spices, shallots, and curry leaves for an unforgettable meal.
65min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the coriander seeds, black peppercorns, cumin seeds, fennel seeds, dry red chilies, cinnamon, cardamom, and cloves in a pan over medium heat until aromatic, then grind them into a coarse powder.
2
Heat oil in a heavy-bottomed pressure cooker, add curry leaves and shallots, and sauté until the shallots turn translucent.
3
Add the ginger-garlic paste and sauté until the raw aroma disappears.
4
Stir in the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.
5
Add the mutton pieces, turmeric powder, and salt, mixing well to coat the meat with the masala base.
6
Add a half cup of water, cover, and pressure cook for 4 to 5 whistles or until the mutton is tender.
7
Open the cooker once pressure releases naturally, switch on the heat, and add the freshly ground Chettinad spice powder.
8
Sauté continuously on medium-high heat until all the excess moisture evaporates and the spices coat the tender mutton pieces tightly with a dark roast finish.
9
Garnish with fresh curry leaves and serve hot with steamed Ponni rice.
Ingredients
500 grams mutton, cut into bite-sized pieces
2 tablespoons sesame oil or coconut oil
1 cup small shallots (sambar onions), peeled and halved
2 sprigs fresh curry leaves
2 tablespoons ginger-garlic paste
2 ripe tomatoes, finely chopped
1/2 teaspoon turmeric powder
Salt to taste
3 tablespoons whole coriander seeds
1 tablespoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 dry red chilies
2 cinnamon sticks
3 green cardamom pods
4 cloves
*This AI-generated recipe may contain inaccuracies.