Chettinad special Mutton gravy / kuzhambu



To grind


ingredient table new


  1) Cut the onion and tomato into small pieces. Slice the garlic and ginger. ( or you can use ginger garlic paste)

NOTE: IN CHETTINAD REGION we use small onions for most of our dishes. But in this gravy i use big onion instead of small onion. If you can use the small onion (150 gms) it will give the authentic taste to this mutton gravy.

2) Grind the coconut along with cashew nuts, poppy seeds, and roasted channa dhal

3) Cut the mutton into medium size pieces and wash it well




4) Heat up the oil in a pressure cooker. Once the oil becomes hot add the whole garam masala and the fennel seeds. It is very important that the whole garam masala and the fennel seeds evenly changes to golden brown color. This will give the authentic flavor to this mutton gravy



5) Add onions, curry leaves, garlic and ginger. (If you use ginger garlic paste, add it after the onion slightly changes into golden brown color. Saute it well till the ginger garlic paste loses it’s raw flavor)

6) Add the tomatoes, turmeric powder, and a little bit of salt so that the tomatoes can be easily cooked



7) Once the tomatoes get smashed, add the mutton pieces and cook it for 5 minutes. Add chili powder, coriander powder, salt and cook it for another 5 minutes. (usually the coriander powder what I am using is the MIXTURE OF 1 1/2 TABLESPOON OF  CORIANDER POWDER AND 1/2 TABLESPOON OF CUMIN POWDER. You can reduce the amount of the chili powder according to your taste) 



8) Add 2 cups of water and check the salt. Pressure cook it for 3 whistles


9) After the pressure completely settle down open the lid. Add the GROUND coconut mixture and let it boil for 5 minutes. After adding the coconut mixture do not cook it for more than 5 to 6 minutes. Now switch off the flame. Add some fresh curry leaves and close the lid for 5 minutes.


Now the authentic chettinad mutton gravy is ready to serve


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