Sunday, September 16, 2012
"Chettinad Mutton Chukka Varuval" is a traditional, authentic
non-vegeterian dish from Chettinad cuisine.
One of the prime most dish served in the Chettinad region. This dish can be found in all the Chettinad restaurants.
Mutton - 250 gms
Onion Shallots or Pearl Onions - 20 (cut length wise)
Onion - 1 (finely chopped)
Ripened Tomato - 1 (large,finely chopped)
Turmeric Powder - 1/2 tsp
Home made Red Chilli,Corriander Powder - 1 1/2 tsp
Salt - to taste
Oil - 2 tbsp
Dry Red Chillies - 4 or 5 (broken such that flakes are seen)
Fennel Seeds - 1/2 tsp
Curry Leaves - few sprigs
Small Garlic Pods - 15 to 20
In a Pressure cook add the mutton pieces, water and half the turmeric powder. Cook it for 4 to 5 whistles depending on the texture of the mutton.
Heat Oil in a deep bottomed kadai. Add fennel seeds, chopped onions, shallots, garlic pods, broken dry red chillies, curry leaves. Saute it for 2 to 3 minutes. Add turmeric powder, home made red chilli-corriander powder and saute it for a minute.
Now add the chopped tomatoes and saute it in a medium flame. When you find the oil oozing out, add the pressure cooked mutton with left over stock. Add the required salt to it.
Cook it in a medium flame till it gets dry. You can find the oil oozing out from the curry.
Mutton Chukka Varuval is now ready to be served hot.