Thursday, February 13, 2014

Chettinad Mutton Kuzhambu or Chettinad Attukkari kuzhambu Chettinad Mutton Curry

Any collection of Chettinad recipes will be incomplete without the simple and tasty mutton gravy prepared in chettinad. The chettiar ladies, as I have told before is known for making tasty dishes with very few and small quantity of ingredients. But now days we use everything in large quantity and hope that it will increase the taste. I have heard people telling chettinad mutton gravy will be very spicy. But the real fact is that in chettinad the ladies are very conscious not to make it very spicy. While seasoning though many items are used, a very small piece of each item will be used. Too much of ginger garlic paste will also be avoided.
The authentic Mutton masala is hand grinded. It also would have contributed much to taste. But these days we have to satisfy with the taste we get from the masala grinded in the mixie. These days in chettinad nobody grinds fresh masala even using mixie. They make excellent gravy using the kuzhambu milagai thool along with coriander powder. I have seen from my childhood, my mother using just the kuzhambu milagai Thool instead of grinded masala and make a wonderful mutton curry. So I cook both ways. If I have enough time,I will go for the freshly grinded masala else will use the kuzhambu milagai Thool itself. There will not be very much difference in taste. Another thing to be noted is very small amount of coconut only is to be used. Too much of coconut is supposed to spoil the real taste of mutton. We add coconut just to make the gravy thick

Mutton-1/2 kg (with bones)
Small onion-30
Garlic-10 pods
Ginger garlic paste-1 teaspoon
Coconut grated- 2 to 3 tablespoons
Kaskas-1 teaspoon or cashews-6
Kuzhambu Milagai Thool-2 tablespoon or (freshly grinded masala)
Coriander powder-1 tablespoon
Lime juice-2 teaspoon or tamarind paste-1 teaspoon

To grind (If you want fresh masala)
Coriander seeds-2 table spoons
Red chillies-8
Fennel seeds-1 teaspoon
Cumin seed-1 teaspoon
Cinnamon-1 small piece
Dry roast all these items and dry grind them

Coconut paste
Grind the coconut,Kas kas and fennel seed 1 teaspoon to a smooth paste
To season
Cinamon-1/2 inch piece-2
Bay leaf-a small piece
Maruthani mokku-a small piece
curry leaf-little
Fennel seeds-1 teaspoon

Wash and cut the mutton into small pieces. Cut the onion, garlic and tomatoes also into small pieces. Keep the cooker in the stove. Heat 2 tablespoons of cooking oil. Add the items given in ‘To season’. Then add the ginger garlic paste and stir well. Now add the chopped onion, garlic and tomatoes one by one and sauté nicely. Add the mutton pieces along with turmeric powder now and sauté for 5 minutes. This sautéing is very impotant.In chettinad they call this as ‘Thirakkirathu’.I have heard my grannies instructing the servants to sauté nicely till water oozes out from mutton. Now add the kuzhambu milagai Thool and coriander powder. Mix that also well. Add 3 cups of water and the salt needed. Mix well and close the cooker. Once the steam starts coming, Put the weight . Keep the flame in medium. After the first whistle comes, reduce the flame and cook for 12 minutes. Wait for the pressure to release. Once the pressure is released, open the cooker and add the grinded coconut paste. Check for the consistency and taste. If you find the gravy thick, a cup of water can be added. Salt or milagai thool can be added in this stage according to taste. Cook for another 5 minutes without closing the cooker. If found too watery even after adding cocunut paste,It can be made thick by adding a spoon of corriander powder. If you are adding tamarind extract, add it and bring the gravy to a boil else switch off the stove and add the lemon juice. The gravy can be garnished with coriander leaves.
Today my mutton gravy turned awesome as I was little careful in adding the ingredients. I always make sure that my preparation is perfect using the ingredients mentioned before writing a blog on that.

No comments:

Post a Comment