Authentic Tamil Nadu Chettinad Kari Varuval with Steamed Ponni Rice
Tender pieces of mutton are slow-roasted in a freshly ground, aromatic blend of whole spices, shallots, and curry leaves. This fiery and flavorful delicacy pairs exceptionally well with steaming hot rice.
70min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fennel seeds, dried red chilies, cinnamon, cloves, and cardamom until fragrant, then let them cool.
2
Grind the roasted spices along with grated coconut and a splash of water into a smooth paste.
3
Heat sesame oil in a heavy-bottomed pressure cooker, add curry leaves and sliced shallots, and sauté until translucent.
4
Add ginger-garlic paste and cook until the raw aroma disappears.
5
Toss in the chopped tomatoes and cook until they turn soft and mushy.
6
Add the mutton pieces, turmeric powder, and salt, and sear on high heat for 5 minutes.
7
Stir in the freshly ground spice paste, mix thoroughly, and add half a cup of water.
8
Cover the pressure cooker and cook for 5 to 6 whistles or until the mutton is tender.
9
Open the lid and roast the curry on medium-high heat until the oil separates and the gravy clings tightly to the meat.
10
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g mutton, cut into bite-sized pieces
2 tbsp sesame oil
1 cup shallots, sliced
2 sprigs curry leaves
1 tbsp ginger-garlic paste
2 tomatoes, finely chopped
1/2 tsp turmeric powder
Salt to taste
2 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
6-8 dried red chilies
1 inch cinnamon stick
3-4 cloves
2 green cardamoms
1/2 cup fresh grated coconut
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.