Another chettinad non veg delicacy.Who will not love a plate of mutton chukka and curd rice.Today afternoon my younger daughter was telling 'Amma I should thank only the readers of your blog for getting these mouth watering curries'.I very rarely buy mutton and even if I buy I will go for mutton with bones and make gravy like with that fearing the high fat content in that.Since I am running out of good chettinad non veg items to blog,I thought of making this today.An awsome lunch we had today. If you people are able to get good fresh mutton in your area surely give a try.You are sure to get an appreciation.Here we get good mutton so it was well cooked with in 12 minutes in the cooker.Cooking time of mutton depends on the quality and freshness of mutton.
Minced onion-Big(2) Small -30
Ginger garlic paste-1 teaspoon
Corriander powder-3 teaspoon
Kuzhambu milagai Thool-3 teaspoons
Turmeric powder-1/2 teaspoon
Garlic Chopped-5 pods
Grated cocunut-2 tablespoons(As little as you can grind in a mixie)
Kas kas or cashews- 1 teaspoon or 5
fennel seeds-1 teaspoon
Cinamon-2 small pieces
Bay leaf-a small piece
Fennel seed-1 teaspoon
Wash and cut the mutton into uniform pieces.Keep a pressure pan or small cooker in the stove.In one teaspoon of oil add 1 tablespoon onion,little garlic(qty shown in the plate with mutton) and saute.Add the mutton pieces and saute for 2 minutes.Add the coriander powder and 1 spoon kuzhambu milagai thool or chilli powder.Put 1/2 the qty of salt needed(1 teaspoon).Pour 1 cup of water.Mix everything well.If you think your mutton is not good and will take time to cook add 1/2 cup more water.Close the cooker.Once the pressure starts coming Sim the stove and switch off after 12 minutes.Meantime grind the items given in'to grind'.
Keep a sauce pan or kadai in the stove and in 2 table spoons of oil season the chukka with the items given in 'to season' and saute the ginger garlic paste, onion,tomatoes shown in the small plate.Now add the grounded masala and saute nicely.Open the cooker separate the mutton pieces.Add the gravy left into the kadai along with the remaining kuzhambu milagai thool and salt and go on stirring It will very fast become thick.Now add the mutton pieces and go on stirring till you get the desired consistency.(if you stop stirring,the masal will get burnt).So be careful.It will take only 5 to 10 minutes.Garnish with fresh coriander leaves