Authentic Tamil Nadu Karaikudi Solai Mutton Varuval with Steamed Ponni Rice
Indulge in a fiery and aromatic South Indian specialty featuring tender mutton pieces slow-roasted in a freshly ground Chettinad spice blend. Perfectly paired with hot steamed Ponni rice, this rustic dish brings bold, traditional flavors straight to your dining table.
70min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast the coriander seeds, peppercorns, cumin, dry red chillies, cinnamon, cloves, and star anise in a pan until fragrant, then grind into a fine powder.
2
Heat sesame oil in a pressure cooker, add curry leaves, and sauté the sliced onions until golden brown.
3
Add ginger-garlic paste and sauté until the raw aroma disappears.
4
Add chopped tomatoes and cook until they turn soft and mushy, mixing in the turmeric powder and salt.
5
Add the mutton pieces and sear them well in the masala for about 5 minutes on medium heat.
6
Add the freshly ground spice powder, mix thoroughly, pour in a half cup of water, cover, and pressure cook for 5 to 6 whistles until the mutton is tender.
7
Remove the lid, turn the heat to high, and roast the mutton until the excess moisture evaporates and the oil separates, yielding a dry, rich coating on the meat.
8
Garnish with fresh coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g tender mutton pieces, bone-in
2 onions, finely sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
1 sprig fresh curry leaves
1/2 teaspoon turmeric powder
3 tablespoons sesame oil
Salt to taste
2 tablespoons whole coriander seeds
1 tablespoon black peppercorns
1 teaspoon cumin seeds
4-5 dry red chillies
1 cinnamon stick
2 cloves
1 small piece star anise
*This AI-generated recipe may contain inaccuracies.