The Chettinad region of southern India is famous for its seafood, and Mutton is no exception. This is a dish with a rich history of preparation, and a long list of ingredients. To find out how to make it, let’s find out what is in it.

For the uninitiated, Chettinad mutton kuzhambu is a mutton curry dish that is prepared from the spice mixtures of Chettinad (formerly known as Madras). Chettinad cuisine, with its emphasis on fish, meat, and vegetables has been described as a unique blend of southern Indian and Southeast Asian food traditions. The cuisine is dotted with Tamil, Arab, French, Chinese and English influences. The town of Karaikudi is the second largest exporter of mutton in South India after Chennai.

The karaikudi mutton curry is a must order at the Chettinad restaurants in karaikudi. It tastes best with mutton. It is also a famous recipe in the karaikudi chettinad. It is a curry made from mutton and grated coconut. It is a highly nutritious food that is nutritious for the body. The best way to cook this karaikudi mutton kuzhambu is to follow the recipe. It is better to eat the karaikudi mutton kuzhambu with rice. It is a healthy food.

Chettinad cuisine is known for its non-vegetarian meals in Tamil Nadu’s chettinad area. Chicken curry, mutton curry, fish curry, adirasam, and a variety of other dishes are popular in Tamil cuisine. For non-vegetarian meals, Chettinad cuisine is known for its spiciness (hotness), diversity of spices, and freshly ground spices.

Chettinad mutton kuzhambu, also known as chettinad mutton curry, is a spicy, hot, and fragrant meal made with aromatic and unique spices such as dagad phool (kal pasi or black stone flower), nutmeg and mace (jaiphal and javitri), staranise, and shallots (sambar onions). If you scrimp on the ingredients, you won’t obtain the authentic flavor of chettinad mutton. The fragrant and unique flavor and taste of the chettinad mutton kuzhambu/curry comes from the spices used in the meal.

My previous mutton chettinad curry recipe differs from this one since I did not utilize the spices that distinguish this dish. Refer to my chettinad chicken curry recipe, which utilizes similar spices but adds a few more ingredients and employs a different cooking technique than this one.

The ideal way to have chettinad mutton curry is with parotta, roti, idli, dosa, idiyappam, or plain rice.

Time to prepare: 20 minutes

Time to cook: 50 minutes

Chettinad cuisine

4 to 5 people

Spiciness: Very spicy

Ingredients

Method

    • Finely chop the shallots and onion and set aside.
    • Take all of the ingredients listed under “For roast and grind masala” and roast them on a low heat, without oil, until they emit a fragrance and become a light brown color. Finally, add fresh coconut and gently roast before turning off the heat. Allow to cool before pulverizing into a fine powder.

Mutton preparation

    • Put all of the ingredients listed under boiling mutton ingredients in a pressure cooker. Add water, cover the top, and pressure cook until the mutton is tender, approximately 4 to 5 whistles. Allow for a 10-minute rest period before opening the lid. Set it aside for now. This is how a simple mutton curry is made.

kuzlumbhu/curry preparation

  • Now, in a cooking pot, heat the oil and add the entire spices bay leaves, fennel seeds, and curry leaves when it is hot. Allow it to sputter for a few moments. Sauté the shallots until they are tender and golden in color.
  • Sauté for 2 minutes with green chilies, then add roasted ground powder and roast with onion combination for 2 to 3 minutes on medium to low heat without scorching the spices. Cook for 3 minutes with 1/2 cup water.
  • Only add the boiled mutton liquid (not the meat) and simmer for 10 minutes, or until it creates a kuzhambu/curry consistency.
  • Mix in the mutton chunks as well as any leftover liquid. 5 minutes at a boil The mutton kuzambhu begins to release oil, and the spices are well cooked.
  • Mix in the chopped coriander leaves well. Reduce the heat to low and cover the pot for 12 to 15 minutes. Turn off the light.
  • Allow for 10 minutes of resting time before serving this wonderful karaikudi/chettinadu mutton curry.
  • With idli, dosa, or idiyappam, serve this hot, spicy chettinad mutton kalumbu.

Notes

  • You may adjust the amount of chilies or chilli powder to your preference.
  • When the coconut paste is added, you may add poppy seeds (kus-kus) to the roasted spices.
  • While cooking the kuzhambu/curry, add water as needed to get the desired consistency. This mutton kuzhambu from Chennai is more of a curry, with a thicker sauce that may be served with dosa, idli, or parotta.
  • Because my curry thickened as it cooled, I added a cup of water to adjust the consistency.
  • You may use the same ingredients to make chicken or veggies.

 

The kuzhambu, or curry, of Karaikudi, Tamil Nadu is one of the most highly regarded curries in the entire country. The karaikudi recipe is said to have originated in the area of Kodaikanal, near the town of Karaikudi itself. The chef who created it has never been identified, and has become something of a legend in the region.. Read more about chettinad mutton curry vahrehvah and let us know what you think.