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Mutton Chettinaad Gravy
Mutton Chettinaad Gravy

Before you jump to Mutton Chettinaad Gravy recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

For the most part, people have been trained to believe that “comfort” foods are not good for the body and have to be avoided. Often, if your comfort food is essentially candy or other junk foods, this can be true. Other times, however, comfort foods can be altogether healthy and it’s good for you to eat them. There are some foods that basically can raise your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try a number of these.

Build a trail mix out of seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all fantastic for helping to elevate your mood. This is because these foods are loaded with magnesium, which helps to increase your production of serotonin. Serotonin is the “feel good” chemical that dictates to your brain how you feel day in and day out. The more you have of it, the happier you will feel. Nuts, in addition to elevating your mood, can be a superb source of protein.

So you see, you don’t need to eat junk food or foods that are bad for you so you can feel better! Try several of these instead!

We hope you got benefit from reading it, now let’s go back to mutton chettinaad gravy recipe. To make mutton chettinaad gravy you need 28 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Mutton Chettinaad Gravy:
  1. Take 5 tbsp Coriander seeds
  2. You need 2 tbsp Fennel seeds
  3. You need 1 tbsp Cumin seeds
  4. You need 2 Pods green cardamom
  5. Get 8 dried red chillies
  6. Get 1 inch long cinnamon stick
  7. Get 2 tbsp black pepper corns
  8. Take 1/2 cup Fresh coconut - shredded
  9. Prepare 1/2 tbsp Fennel seeds
  10. Take 1/2 tbsp Poppy seeds
  11. You need 4 tbsp Vegetable oil
  12. You need 2 tbsp Ghee
  13. Get 1 tsp Cumin seeds
  14. Prepare 1 tsp Fennel Seeds
  15. Get 1 inch long cinnamon stick
  16. Take 4 cloves
  17. Provide 2 Green chillies - slit
  18. Provide 3 garlic cloves - Halved
  19. Provide 20 shallots - quartered
  20. Prepare 2 tbsp ginger garlic paste
  21. Prepare 1 tsp turmeric powder
  22. Take 2 country tomatoes - chopped
  23. Get 1 bay leaf
  24. Provide 1/2 kg Mutton/Lamb - medium sized pieces
  25. Take 2 cups water
  26. Take to taste Salt
  27. Provide 3 tbsp Coriander leaves - finely chopped
  28. You need 15 curry leaves
Steps to make Mutton Chettinaad Gravy:
  1. Dry roast the coriander seeds, fennel seeds, cumin seeds, 2 green cardamom pods, red chillies, 1 cinnamon stick, pepper corns and half the curry leaves in a kadai or a pan over medium heat till they let their aromas out.
  2. Let them cool for a bit and blend them into a fine powder using a blender or mixer grinder.
  3. Then blend the coconut, fennel seeds and poppy seeds into a fine paste using little amount of water.
  4. In a pressure cooker add the oil and ghee. Once hot, add the cumin seeds, fennel seeds, curry leaves, cinnamon stick and cloves. Let them splatter. Then add the green chillies, garlic cloves and shallots.
  5. Once the onions turn translucent, add the ginger garlic paste and a pinch of salt. Sauté till the raw smell of the ginger garlic paste is gone.
  6. Then add the chopped tomatoes, turmeric powder, bay leaf, a pinch of salt and the finely grounded spice powder. Cook till the tomatoes are mushy and oil starts to separate.
  7. Add the mutton to the mixture along with some salt. Mix it and coat well with the masala. Add water till the mutton is completely submerged. Pressure cook it for 10 whistles or for 35 mins till the mutton is tender.
  8. After the pressure from the cooker is released, add the ground coconut paste to the mutton. Check for salt and add if required. Then add the chopped coriander leaves and let it simmer on a medium low flame for about 15-20 mins.
  9. Add water if required depending on the consistency you require. I let it sit on the flame for another 15 mins and evaporated the remaining water till it became a thick gravy.
  10. Serve hot with rice/idli/dosa/roti..

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