Chettinad Mutton curry | Chettinad Mutton gravy

Chettinad Mutton Gravy

Getting bored always with traditional style of mutton curry in the weekends :( So, I wanted to change out my recipe in the form of gravy. From long back I had a thought of preparing mutton curry in chettinad style. This weekend was my right time to prepare, because my hubby doesn't prefer any other method of preparing non-veg recipes as they contains more of masalas and spices :( That is the reason I always make mutton curry in traditional method. Here is the step wise picture to go with :) :)

Ingredients:

Mutton - 500gm

Whole spices - 1 or 2 each (clove,cinnamon,bay leaf)

Onion - 2

Tomato - 2

Turmeric powder -1/2 tsp

Ginger garlic paste - 1 tbsp

Chettinad masala powder - 5 tbsp

Oil -3 tbsp

Crystal salt - 4 to 5 tsp 

To grind as paste:

Coconut - 1 cup

Fennel seeds - 1 tsp

Khus-Khus - 1/2 tsp 

 

Method:

1. Set aside all the required ingredients.

2. Prepare Chettinad masala powder and keep aside.

 3. Heat oil in a pressure pan and add the whole spices.

4. Add the sliced onion, slit chilli, curry leaves and fry well.

 5. Add the chopped tomatoes and salt.

 6. Now add turmeric powder and fry until mushy.

7. At this stage add ginger garlic paste. Fry for just a minute.

 8. Now ad din the chettinad masala powder and cleaned mutton pieces.

 9. Give a quick stir as the masala powder tend to burn easily.

10. Add about 3 cups (~1/2 liter) and required salt.

11. Pressure cook for about 5 to 6 whistles.

12. Meanwhile make a fine paste of ingredients given under to grind.

 13. Release the pressure and you can find oil had come out.

 14. Now add in the grind ed paste and cook well.

15. When all masala get blended with each other put off flame and garnish coriander leaves.

16. Transfer to a serving bowl and serve with ring onions.

Mutton Curry (Chettinad style)

Note:

• You can increase or decrease adding of spices according to your taste preference.
• The masala powder can either be prepared fresh or can be prepared and stored already.
• You can also extract coconut milk and add to the gravy.
•  Reduce the water content for cooking if you wish to add coconut milk.
• Also do not cook for long time after adding coconut milk. Just put off the flame in 3 to 4 minutes.
• Take care to cook in medium flame if adding coconut milk.

Chettinad Mutton curry

 

Kerala Fish curry | Simple Fish curry | Easy Fish curry recipe

Fish Curry without coconut

Kerala......The Land of Spices !!!    Yes, like the name each kitchen is filled different aroma of fish curry which is my all time favorite. This recipe of making fish curry in Kerala style is without adding coconut,where in I got the recipe from one of my friend. The reason why I try out different form of fish curry is, I do not want to feed fried fish for my son . So I keep trying out different recipes of fish curry,where in after long time got a good one to share with :)

Ingredients:

Fish - 1/2 Kg (any kind of Fish variety)

Onion - 2

Tomato - 1

Tamarind water - extracted from Lemon size ball

Green chilli - 2

Coriander leaves - few 

Water - 2 to 3 cups.

Oil - 1 tsp

Salt as required

To grind:

Dr red chilli - 

Coriander seeds or Dhania - 3 tsp

Cumin seeds/Jeera- 2 tsp

Turmeric powder - 1/2 tsp

Ginger - 1 inch

Garlic - 5

Method:

 1. After cleaning the fish wash well using crystal salt and turmeric powder and keep aside.

 2. Heat oil in a pan and fry finely chopped onions.

3. Add chopped tomatoes and grind-ed paste and fry for about 3 -4 minutes in low flame.

 4. Add tamarind water and also additional two cups of water and bring it to boil.

5. Boil until raw smell goes off.

 6. At this stage add the salt, cleaned fish pieces and slit green chilli.

7. When the fish is completely cooked well garnish with chopped coriander leaves and a tsp of coconut oil.

 8. Transfer to a serving bowl. 

Kerala Fish curry

My Note:

• Clean the fish well as many times you can. 
• Using coconut oil for frying and adding a tsp at the end adds taste to the curry. You can also use gingelly oil for frying.
• It is said to put off the flame after adding fish.  I don't prefer so cook for about 10 minutes after adding fish.
• After adding fish cook in low flame.
• Prefer always to use crystal salt in your cooking
• The curry goes well with Pulao, Rice, Briyani.

 

Mutton kuzhambu without coconut | Traditional mutton curry

Mutton Curry

This is my usual style of preparing mutton kuzhambu,where I grabbed the recipe from my mom and from her mom the recipe came through... So no doubt I can say this recipe a traditional style of cooking mutton in a very simple way. This is how most of us in our family prepare mutton curry.

Ingredients:

Mutton - 1/2 kg

Shallots - 2 cups

Dry red Chilli - 7-8

Curry leaves - few

Pepper - 1 tsp

Jeera/cumin seeds - 2 tsp

Rice -1 tsp

Dhania/coriander seeds - 5-6 tsp

Ginger - 1 inch size

Garlic - 3 pods

Turmeric powder - 1/2 tsp

Oil - 2 tbsp

To Temper/Seasoning:

Oil - 1 tsp

Pepper - 1/4 tsp

Dry red chilli -2

Curry leaves - few

Mutton Kuzhambu

Method:

1. Dry roast Rice,pepper and jeera.
2. Heat Oil and fry red chilli,dhania till the aroma comes out and keep aside. 
3. Then fry shallots and curry leaves till they are golden brown.
4. Now add turmeric powder,ginger,garlic and saute for a while.
5. Mix now all the fried ingredients,allow it to cool and grind to a fine paste.
6. Heat 1 tbsp of oil in a pressure pan,add cleaned mutton pieces and saute for about 5 minutes in low flame.
7. Now add grinded paste, 3 to 4 cups of water and cook for 4 whistles with salt.
8. Once the pressure is down, check whether mutton cooked soft. If not close the lid and leave for another 3-4 whistles.
9. Transfer to serving bowl and add tempering of pepper and curry leaves.

With tempering added

Note :

• Rice is added to give a thick texture to the kuzhambu/gravy.
• When buying mutton take with little amount of fat,so that it adds taste to the curry.
• You can increase the number of chillies according to your spice preference.
• Do not add more water as the curry becomes watery. Add water according to the consistency you require to eat with rice or Idli.
• Do not add coriander leaves as they might change the flavor.
• This curry would serve as better side dish for Idli during breakfast.

Traditional Mutton Curry

Yoghurt marinated Chicken Fry | Bengali style of Chicken curry

Yoghurt marinated Chicken curry

Marinating of chicken and preparing curry is a North Indian style of preparing side dishes. This recipe of marinating chicken using curd is usually prepared by Bengalis.

Ingredients:

Chicken - 1/4 kg

Yoghurt - 2 tsp

Milk -1 tsp

Turmeric powder -1/4 tsp

Red chilli powder - 1 tsp

Garam masala - 2 tsp

Cinnamon & Clove powder - 1/2 tsp

Chopped coriander leaves -3 tbsp

Tomato -2

Salt as required

Oil - 1 tbsp

To grind as paste:

Ginger - 1 inch size

Jeera - 1/2 tsp

Coriander leaves - 1/2 cup

Method:

 1. Add all ingredients (except tomato, coriander leaves, oil) and Beat them up to a fine paste.

 2. Marinate the chicken for about 6 hours with the mixed paste.

 3. Heat oil in a pan/kadai and add the marinated chicken, Add required water about 1/2 cup,close the lid and cook in medium flame.

4. Grind the tomato to a fine paste and add the puree and cook.

5. When the chicken becomes soft and tender add the coriander leaves and put of the flame.

Marinated Yoghurt Chicken curry

• Light effect was not good, kindly bear with the picture quality.. But am sure you would really like this simple recipe of marinated chicken. 
• This recipe would be a simple method for bachelors to prepare.

Chicken kuzhambu | South Indian chicken curry | chicken curry recipe

Making kuzhambu using the meat is a traditional method of side dish for Idli,Dosa and Rice varieties. Here is a simple method of making chicken curry in pressure cooker which is a time saving process. Just fry the given ingredients, grind and pressure cook.

Ingredients :

Chicken -1/2 kg
Shallots - 1 cup
Dry red chilli -4
Cinnamon -2
Cloves -2
Dhania -4 tbsp
Turmeric powder -1/4 tsp
Rice -1 tsp
Oil -1 tbsp
Pepper -1/2 tsp
Curry leaves -few
Salt as required

Idli with chicken kuzhambu

Method :

1. Heat a tsp of oil in a pan and fry the rice,dry red chillies,dhania and allow it to cool and grind separately as coarse powder. 
2. In the same pan fry the cinnamon,cloves,shallots until soft and slight golden brown.
3. Add the fried shallots to dhania powder and grind them to a fine paste adding a glass of water.
4. Add this paste to the cleaned chicken,salt,turmeric powder and pressure cook for 3 whistles.
5. Heat a tsp of oil,add mustard and let it splutter. Then add pepper and curry leaves and pour into the curry.
6. Serve hot with Rice/Idli/Dosa of your choice.

Chicken kuzhambu

Note:

• When we grind all the ingredients together dhania will remain whole, so first grind the dhania as a powder and then add other ingredients to make paste.
• You can also add dhania/coriander powder also,but adding dhania gives a fine flavor,but doesn't make much difference.

Fish curry recipe | Black pomfret fish curry

Fishes found to have more nutritional benefits when compared to other non-vegetarian foods. In that compared to deep frying of any meat,preparing curries would make them to retain the nutrients. Fishes are the richest source of omega-3 fatty acid. The major role of this fatty acid is that a predominant compound in brain development. Also consuming fish helps to stay away from various diseases. Even the vegetarians try to consume this omega-3 fatty acid in the form of tablets. I prepared this recipe using black pomfret (vavvaal in Tamil). But this recipe can be applied to cook any variety of fish.




Ingredients :

Black pomfret fish - 1 cup
Shallots -1/4 cup
Tomato -1
Green chillies -2
Garlic -3 pods
Curry leaves -few
Fenugreek -1/4 tsp
Tamarind - lemon size 
Turmeric powder - 1/4 tsp
Red chilli powder -3 tsp
Dhania powder -4 tsp
Coconut milk -2 cups
Gingelly oil -2 tbsp
Salt as required

Pomfret fish curry

Method :

1. Wash the fish at the most you are satisfied its clean.
2. Cut the shallots into fine thin slices. Soak the tamarind and extract the pulp.
3. Grind the coconut to fine paste with little water and extract the milk. This is 1st milk and it will be thick.
4. Grind the coconut adding a glass of water and again extract the second milk for about 1and half cups.
5. Heat oil in a pan,fry fenugreek,shallots,chillies,crushed garlic and saute for while. 
6. Now add in the chopped tomatoes and cook for about 2 minutes. 
7. To this add the powders (turmeric,red chilli,dhania) and then add the tamarind juice.
8. Add about 2 cups of water,little salt and let it boil for 10 minutes.
9. After 10 minutes add second coconut milk and boil until the raw smell goes off.
10. It would take about 20 minutes in medium flame. Now add the cleaned fish pieces,first coconut milk extract and cook for 5 to 10 minutes.
11. Finally garnish with curry leaves.

Fish curry

Note :

• You can use rock salt and turmeric powder to clean the fishes.
• Water to be added according to the sour taste of tamarind. Also cooking time for the raw smell to go off also depends on tamarind variety you use. So check accordingly.
• Usually it is said to put off the flame once you add the fish, but I don't prefer that. 
• I would feel comfortable when cooked for at least 10 minutes.
• Do not stir the gravy once fishes are added. You can just give a shake with the laddle.
• As we are adding coconut milk, you can refrigerate and reheat later to use it for the next day.

Aatu kudal kuzhambu | Lamb intestine curry

Preparing kuzhambu or curry out of every part of mutton is the traditional method of Tamilnadu culinary.One of the special is mutton kudal kuzhambu or kudal saaru,but most of the people have a discomfort/dislike for lamb intestine.I would say this curry is really tasty for the people who have tasted.This food is low in fat and are richest source of vitamin B6, B12, A, iron,zinc,copper,selenium, Phosphorous, manganese and are high in protein too. The only bad thing is that they are high cholesterol.


Ingredients:

Mutton kudal -1/2 kg
Rice -2 tsp
Dhania -5 to 7 tsp
Dry red chilli -8 to 10
Curry leaves -1 stick
Shallots -2 cups
Castor oil -1 tsp (optional)
Turmeric powder -1 tsp
Salt as required

To temper:
Oil -2 tbsp
Curry leaves -1 stick
Pepper corns -1 tsp

How to clean intestine ;

• This is one of the difficult task in preparing kudal kuzhambu. Try to get cleaned from the market to make cleaning bit easier.
• Wash repeatedly for about 7 to 8 times in running tap water and finally clean using turmeric powder to be free from any microbes and if required use lemon too.
• Cutting will be the other tough task as they are slippery. To make bit easier turn the inside part outside and then cut.

Method :

1. Dry roast rice and red chillies and keep aside in a plate.
2. In the same pan add little oil and fry dhania,curry leaves and transfer to the same plate.
3. In the same pan add shallots and 1 tsp of castor oil (or cooking oil of your choice). Fry well until they turn golden brown.
4. Once fried transfer to the plate and allow it to cool completely and grind to a fine paste in a blender.
5. Now in a pressure pan add the cleaned kudal/intestine and the paste. Pour adequate amount (about 7 to 9 glasses),turmeric powder and salt.
6. Pressure cook for about 9 whistles or until the pieces gets cooked.
7. Once done heat oil and fry the tempering ingredients and pour hot over the curry.
8. Serve hot with rice/idli/dosa.

Aatu kudal kuzhambu

Note :

• Cleaning and cutting is tedious process so try to get it done from the market.
• Neatly rub and clean the sweater/wool like part and remove excess fat if present. But do not remove all fat as they adds taste to the curry.
• Not required any garnishing.

Mutton kuzhambu | Mutton curry

 The goat meat is generally called as mutton and also known to be red meat.It carries good amount of important vitamins and minerals.Also with its high amount of unsaturated fat,helps to lower the bad cholesterol and increasing good cholesterol level in our body.They has essential amino acids to maintain cardiovascular health.It is good for immune system and cell health.It protects from free radicals,provides lot of protein and energy for good functioning of body. This recipe is the Bangalore style of preparing mutton kuzhambu.



Ingredients:

Mutton - 1/2 kg
Shallots-1/4 kg
Dhania Powder -7 tsp
Jeera powder -1 tsp
Red chilli -4
Curry leaves -2 sticks
Khus-khus -1/4 tsp
Cinnamon -1 inch
Cloves -2
Brown channa -2 tsp
Ginger -1/4 inch
Garlic -3 Pods
Cinnamon powder -a pinch
Coconut -1/2 cup (optional)
Salt as required
Oil - 1 tbsp

To temper :
Oil -1 tsp
Mustard -1/4 tsp
Curry leaves -few


Method:

1. Dry roast channa for 2 minutes.
2. Heat Oil and fry red chilli and take aside. Then fry shallots and curry leaves till they are golden brown.
3. Now add dhania powder,jeera powder,turmeric powder,ginger,garlic and saute for a while.
4. Mix now all the fried ingredients,then add cinnamon, cloves and grind to a fine paste.
5. Heat 1 tbsp of oil in a pressure pan,add cleaned mutton pieces and saute for about 5 minutes in low flame.
6. Now add the grinded paste and cook for 4 whistles with salt.
7. Once the pressure us down, check whether mutton cooked soft. If not close the lid and leave for another 3-4 whistles.
8. Transfer to s serving bowl and add tempering of mustard and curry leaves.
9. This kuzhambu goes awesome with idly/dosa and for rice. Not for roti varieties.

South Indian style mutton Kuzhambu

Note :

• Adding Coconut -1/2 cup is purely optional for making this curry.
• You can fry the coconut and then grind to fine paste form and add while pressure cooking mutton