Chettinad mutton kulambu is a super flavourful and aromatic South Indian curry from the Chettinad region of Tamil Nadu. Chettinad cuisine is known for its unique flavors and use of a wide range of freshly ground spices. This spicy mutton kulambu is a perfect example of the rich and spicy essence of Chettinad cuisine.
What is Chettinad Masala?
Before diving into the recipe, let’s explore what Chettinad masala is and why it is renowned worldwide.
Chettinad masala combines aromatic dry-roasted spices and ground to create a fine powder. This powder can be made and stored for a few days.
Common ingredients found in Chettinad masala include coriander seeds, cumin seeds, fennel seeds, dried red chilies, peppercorns, cinnamon, cloves, cardamom, star anise, and curry leaves. Each of these spices contributes to the rich flavour and distinctive aroma of Chettinad dishes.
This masala blend is what gives Chettinad cuisine its distinctive taste profile – bold, spicy, and rich in flavor. It is versatile and can be used to season a variety of dishes, including meat, poultry, seafood, and vegetarian preparations.
In my Chettinad mutton kulambu recipe
In my recipe, I added a little oil to roast the spices. I omitted star anise and dry chilies as I wanted the flavor of pepper to be the dominant in the curry. Additionally, I included chopped onions and coconut in the spices and fried them for a few minutes. This method helps to speed up the curry cooking process.
This Chettinad mutton kulambu will go well with piping hot steamed rice, Hariyali Mutton Biriyani, Vegetable Pulao Recipe, How To Make Egg Fried Rice, rotis, nans, and bread. Check these recipes on my site.
Ingredients for Mutton Chettinad Masala for roasting
- mutton
- onion
- tomatoes
- Ginger Garlic Paste
- oil
Masalas to roast for mutton kulambu
- peppercorns
- coriander seeds
- cummin
- fennel seed
- stone flower
- cinnamon stick
- cloves
- cardamom
See recipe card for quantities.
Instructions
- Heat ¼ teaspoon oil in a frying pan over low to medium heat. Add all whole spices and roast until aromatic (4 minutes).
- Add chopped onions and curry leaves and fry until the onion turns translucent.
- Finally, add grated coconut and fry for a minute or two. Switch off the heat.
- Let the fried masala for Chettinad mutton kulambu cool completely before grinding.
5. Add the fried masala to a food processor with a ¼ cup water.
6. Grind the ingredients into a coarse paste for the mutton kulambu and set it aside.
7. In a pressure cooker, add 3 tablespoons of oil and sauté the chopped onion (1 onion) until translucent over medium-low heat.
8. After sautéing the onion, add ginger-garlic paste and cook until the raw aroma dissipates.
9. Add in chopped tomatoes and saute until it turns mushy.
10. Add the cleaned mutton and stir until it turns pink.
11. Add ground Chettinad masala to the mutton and stir until the masala coats the mutton evenly.
12. Mix two cups of water and pressure cook for 10 to 12 minutes. Turn off the heat and let the steam settle.
13.Check the mutton to ensure it is incredibly tender and juicy.
14. Allow it to boil for five to six minutes.
15. The Chettinad mutton kulambu is ready; when the oil separates from the gravy, switch off the heat.
Serving suggestion of Chettinad Mutton Kulambu
Chettinad mutton kulambu is traditionally served with various accompaniments to create a well-rounded and satisfying meal. Classic serving suggestions for enjoying Chettinad mutton kulambu is steamed rice, parotta, roti or naan, dosa or appam, etc.
Substitutions
You can substitute Chettinad mutton kulambu with a vegetarian or non-mutton version. I have tried it with chicken and the vegetarian version.
- Vegetarian option– Choose your vegetables wisely for vegetable Chettinad to absorb the Chettinad masala and enhance the dish’s flavour.
- Vegetables – You can substitute the mutton with vegetables such as potatoes, carrots, beans, capsicum, green peas, mushrooms or cauliflower to prepare a vegetarian version of the Chettinad kulambu.
- Paneer – Paneer (Indian cottage cheese) can be used as a substitute for mutton in Chettinad gravy to create a rich and flavorful dish.
- Tofu – You can substitute firm tofu for mutton in Chettinad kulambu. Cube the tofu and add it to the gravy to absorb the bold flavors of the spices. Tofu is the best option for vegans.
Variations
- Spicy – Try using a mix of dry chilies and peppercorns instead of just peppercorns.
- Chettinad Masala – Feel free to leave out one or two whole spices if you don’t have them in your pantry.
- Kid’s Friendly – Adjust the spice in this recipe to suit your kid’s taste.
See this Chettinad Spicy Paneer and Chettinad Chicken Curry on my website!
Storage
Store the Chettinad mutton kulambu in an airtight container after it has cooled completely. When ready to use, take the desired amount and thaw at room temperature or microwave for a minute or two and serve.
Top tip
When purchasing mutton, it is recommended to select tender meat with the bone included, as the bone adds flavor and enhances the overall taste of the meat. Meat with the bone has been found to have a richer and more robust flavor compared to boneless mutton.
FAQ
The mutton should feel firm and should spring back to its original size.
Lean cuts, such as loin chops or boneless leg cuts are ideal for quick cooking.
You can store the Chettinad masala for up to a week or two by dry roasting it, grinding it into a fine powder, and storing it in an airtight container to retain freshness.
Related Mutton Recipes
Looking for other mutton recipes like this? Try these:
Pairing for Chettinad mutton kulambu
These are my favourite dishes to serve with Chettinad mutton kulambu.
Recipe Card📖
Chettinad Mutton Kulambu
Ingredients
- 300 gm mutton
- 3 onion ( medium size ) ( two for masala and for sautéing)
- 2 tomato
- 1½ teaspoon Ginger Garlic Paste
- 3 oil
Chettinad mutton masala ( for roasting )
- 4 teaspoon peppercorns
- 2 teaspoon coriander seeds
- 1¼ teaspoon cumin seeds
- 1½ fennel seeds
- stone flower ( a small piece )
- 1 inch cinnamon stick
- 4 cloves
- 1 cardamom
Instructions
- Heat ¼ teaspoon oil in a frying pan over low to medium heat. Add whole spices and roast until aromatic.
- Add chopped onions and curry leaves and fry until the onion turns translucent.
- Finally, add grated coconut and fry for a minute or two. Switch off the heat.
- Let the fried masala for Chettinad mutton kulambu is ready to grind.
- Add the fried masala to a food processor with a ¼ cup water.
- Grind the ingredients into a coarse paste for the mutton kulambu and set it aside.
- In a pressure cooker, add 3 tablespoons of oil and sauté the chopped onion until translucent over medium-low heat.
- After sautéing the onion, add ginger-garlic paste and cook until the raw aroma dissipates.
- Add in chopped tomatoes and saute until it turns mushy.
- Add the cleaned mutton and stir until it turns pink.
- Add ground Chettinad masala to the mutton and stir until the masala coats the mutton evenly.
- Mix two cups of water and pressure cook for 10 to 12 minutes. Turn off the heat and let the steam settle.
- Check the mutton to ensure it is incredibly tender and juicy.
- Allow it to boil for five to six minutes.
- The Chettinad mutton kulambu is ready; when the oil separates from the gravy, switch off the heat.
Notes
Nutrition
Leander Fernandes
Splendid recipe
JAYANTHY
Thank you so much!
JAYANTHY
Thank you!