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From the kitchens of India: Chettinad Mutton kuzhambu (Karaikudi mutton curry)

From the kitchens of India: Chettinad Mutton kuzhambu (Karaikudi mutton curry)

From the kitchens of India: Chettinad Mutton kuzhambu (Karaikudi mutton curry)

The Chettinad region of Tamil Nadu is well-known for its non-vegetarian meals. Chicken curry, mutton curry, fish curry, adirasam, and many other dishes are famous in Tamil cuisine. The hotness (spiciness), diversity of spices, and freshly ground spices for non-vegetarian foods are what make Chettinad cuisine so famous.

The spicy, hot, and aromatic Chettinad mutton curry, also known as kuzhambu or chettinad mutton curry, is flavoured with unique and aromatic spices such as dagad phool (kal pasi or black stone flower), nutmeg and mace (jaiphal and javitri), staranise, and shallots (sambar onions), which are essential for this dish. You won’t be able to taste chettinad mutton if you cut corners with the components.

The unique spices used in the recipe give the chettinad mutton kuzhambu/curry a fragrant and unique flavour and taste.

The ideal accompaniments for the chettinad mutton curry are parotta, roti, idli, dosa, idiyappam, or just plain rice.

Ingredients:

To grind and roast the masala


For mutton that is simmering

Curry or Gravy

Method

Cooking Mutton

Preparing the Curry/Kuzhumbhu

Tips

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