Authentic Tamil Nadu Chettinad Kari Kuzhambu with Warm Steamed Ponni Rice
A deeply aromatic and fiery meat curry slow-cooked with freshly roasted Chettinad spices, shallots, and tender mutton chunks. Served hot with fluffy, fragrant Ponni rice for an authentic South Indian feast.
75min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast the black peppercorns, cumin seeds, fennel seeds, dry red chillies, cinnamon, cardamom, and cloves in a pan until fragrant.
2
Add the grated coconut to the roasted spices and sauté for another minute, then grind everything into a smooth paste with a little water.
3
Heat sesame oil in a pressure cooker, add curry leaves and whole shallots, sautéing until translucent.
4
Stir in the ginger-garlic paste and chopped tomatoes, cooking until the tomatoes turn mushy and oil separates.
5
Add the mutton pieces, turmeric powder, coriander powder, and salt, mixing well to coat the meat.
6
Pour in the freshly ground spice paste and sauté for 5 minutes to release the aromas.
7
Add two cups of water, cover the pressure cooker, and cook for 5 to 6 whistles until the mutton is tender.
8
Simmer the gravy uncovered for 5 minutes to adjust consistency, garnish with fresh coriander leaves, and serve hot with steaming Ponni rice.
Ingredients
500g mutton pieces, bone-in
1 cup small shallots, peeled
2 tomatoes, finely chopped
2 tbsp ginger-garlic paste
2 sprigs fresh curry leaves
3 tbsp sesame oil
1/2 tsp turmeric powder
2 tbsp coriander powder
Salt to taste
2 tbsp whole black peppercorns
1 tbsp cumin seeds
1 tbsp fennel seeds
4 dry red chillies
1 inch cinnamon stick
3 green cardamom pods
4 cloves
2 tbsp fresh grated coconut
Fresh coriander leaves for garnish
Hot steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.