Authentic Tamil Nadu Chettinad Kari Masala with Steamed Rice
Experience the bold and aromatic flavors of Chettinad cuisine with this robust mutton masala. Simmered in a freshly ground spice paste, it pairs wonderfully with warm steamed rice.
65min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, dry red chillies, cinnamon, cloves, and cardamom until fragrant.
2
Add the grated coconut to the roasted spices and sauté until golden brown; grind into a smooth paste with a little water.
3
Heat sesame oil in a pressure cooker, add curry leaves, and sauté the chopped onions until translucent.
4
Add ginger-garlic paste and sauté until the raw smell disappears.
5
Add chopped tomatoes and turmeric powder, cooking until tomatoes turn mushy and oil separates.
6
Add the mutton pieces and sear well for 5 to 7 minutes.
7
Pour in the freshly ground Chettinad spice paste, salt, and mix well to coat the mutton.
8
Add about one cup of water, cover, and pressure cook for 5 to 6 whistles until the mutton is tender.
9
Open the cooker, simmer for a few minutes to adjust gravy consistency, and garnish with fresh coriander leaves.
10
Serve hot with steamed rice.
Ingredients
500g mutton pieces, cleaned and washed
2 onions, finely chopped
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
2 sprigs curry leaves
3 tablespoons sesame oil
Salt to taste
2 tablespoons whole coriander seeds
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
4-5 dry red chillies
1 inch cinnamon stick
3-4 cloves
2 green cardamom pods
1/2 cup grated fresh coconut
1/2 teaspoon turmeric powder
*This AI-generated recipe may contain inaccuracies.