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Chettinadu mutton gravy

      Chettinadu is a region in tamilnadu,India and this dish is from the chettinadu cuisine.It's often said chettinadu cuisine teaches us the use of spices in its fresh form and how good each spice adds flavour to the food that's cooked with it.Here,i have made a fresh grind chettinadu masala and then cooked the mutton in the gravy.

Ingredients:
 Chettinadu Masala:
  • cinnamon 1inch
  • cloves 2 nos
  • cardamom 2 nos
  • coriander 1.5  tbsp
  • cumin 1/2 tsp
  • soanf (anise seeds) 1/2 tsp
  • red chili  4 nos
  • coconut 4 tbsp
  • oil 1tsp
Mutton gravy:
  • bay leaf 2nos
  • onion 1 no
  • tomato 2 no
  • ginger garlic paste 2tbsp
  • mutton 3/4 kg
  • oil
  • salt as needed
  • coriander leaves handful
Method:
  • In a pan add a tsp oil and roast the chettinadu masala ingredients for 8 to 10 minutes
  • Add the ingredients to a mixer and grind it into gravy
  • In a pressure cooker add mutton along with 1/4 tsp turmeric powder and a 1 tbsp of gingergarlic paste
  • add a cup of water and steam the mutton for 6 to 7 whistles
  • In the same pan heat 2 tbsp of oil
  • add bay leaves followed by onions and tomatoes
  • when onions are translucent and tomatoes are mushy add ginger garlic paste
  • transfer the mutton to the pan along with water in the pressure cooker
  • add salt as needed
  • saute and allow to boil in medium for 10 minutes
  • now add the chettinadu masala to the mutton 
  • Bring the gravy to boil and then simmer for 10 minutes
  • finish the gravy by sprinkling chopped coriander leaves
  • nice aromatic mutton chettinadu is ready to serve
watch the video of chettinadu mutton gravy





          

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