Authentic Tamil Nadu Chettinad Kari Varuval with Warm Malabar Parotta
Tender pieces of mutton are slow-roasted in a fiery blend of freshly ground Chettinad spices, creating an intensely aromatic and deeply satisfying dish that pairs wonderfully with flaky layered flatbreads.
70min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast the fennel seeds, dried red chillies, black peppercorns, coriander seeds, and cumin seeds in a pan until fragrant, then grind them into a coarse powder.
2
Heat sesame oil in a heavy-bottomed pressure cooker, add fennel seeds and curry leaves until they sputter.
3
Add sliced onions and sauté until translucent, then stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add the chopped tomatoes and cook until they turn mushy and oil separates from the masala.
5
Add the mutton pieces, turmeric powder, and salt, mixing well to coat the meat thoroughly in the spice base.
6
Add the freshly ground Chettinad spice powder and a splash of water, then cover and pressure cook for 5 to 6 whistles until the mutton is tender.
7
Remove the lid, switch the heat to high, and roast the gravy down until it coats the meat completely in a thick, dry masala.
8
Garnish with fresh coriander leaves and serve piping hot alongside warm, flaky Malabar Parottas.
Ingredients
500 grams mutton, cut into bite-sized pieces
2 tablespoons sesame oil
1 large onion, finely sliced
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1 sprig fresh curry leaves
1 teaspoon fennel seeds
2 dried red chillies
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
4 warm Malabar Parottas for serving
*This AI-generated recipe may contain inaccuracies.