Wednesday 17 June 2020

Chettinad Mutton Kuzhambu Recipe/Kaaraikudi Mutton Kuzhambu Recipe/How to make Chettinad Mutton Kuzhambu with step by step photos and Video

Today, I am going to share Karaikudi/Chettinad special Mutton Kuzhambu. Chettinad recipes are spicy, aromatic, bursting with flavours because of the freshly roasted and ground masala. This mutton gravy is cooked with perfect blend of freshly ground spices along with shallots/sambar vengayam. Do try out this spicy and fingerlicking Chettnad Mutton Kuzhambu and post your comments here.Meanwhile check out other interesting Mutton Recipes, Chicken Recipes and Fish Recipes here.

Here’s how to make Chettinad Mutton Kuzhambu with step by step photos & Video…

Mutton/Goat Meat
500 gms
Shallots/Sambar Vengayam
Green Chillies/Pacchai Milagai
3-4 slit and cut
3 finely chopped
Ginger & Garlic Paste
1.5 tbsp
Chilli Powder/Milagai Thool
1 tbsp
Coriander Powder/Dhaniya Thool
2 tbsp
Turmeric Powder/Manjal Thool
½ tsp + ½ tsp

To Roast & Grind
Cinnamon Sticks
2 pieces
Star Anise
Fennel Seeds/Sombu
2 tsp
Cumin Seeds/Jeeragam
1 tsp
Black Pepper/Milagu
2 tsp
Dry Red Chilli/Kaaindha Milagai
Coriander Seeds/Dhaniya
2 tbsp
Poppy Seeds/Gasa Gasa
1 tsp
4-5 pieces

For Tempering
Oil/Nalla Ennai/Gingelly Oil
3 tbsp
Cinnamon Sticks/Pattai
2 small pieces
Bay Leaf/Birinji Ilai
Fennel Seeds/Sombu
½ tsp
Curry Leaves/Karuvepillai
Cilantro/Kothamalli/Coriander Leaves
2-3 tbsp
Preparation Time: 20 minutes                     Recipe Category: Main Course
Cooking Time: 45-50 minutes                      Recipe Cuisine: Tamil Nadu, India
Author: Priya Anandakumar

Here’s shot Video of how to make Chettinau Mutton Kuzhambu…

Peel the onions, chop tomatoes, grind ginger & garlic paste and keep rest of the ingredients ready. Wash the mutton thoroughly with water 2-3 times, then add ½ tsp of turmeric powder, wash it and keep it ready.

For Roasting & Grinding
Heat a pan, add 2 cinnamon sticks, 6 cloves, 3 elachi/cardamom, 1 star anise, 2 tsp of fennel seeds, 1 tsp of cumin seeds, 2 tsp of black pepper and mix well for about 20 seconds.

Now add 6 red chillies, 2 tbsp of coriander seeds and fry really well until nice aroma arises and well roasted.

Add 1 tsp of poppy seeds/gasa gasa and switch off the stove. Give a good stir, the poppy seeds will pop with a sound.

Now add the coconut pieces, stir 20-30 seconds.

Let the whole mixture cool down completely. Add it to the mixer and grind it to fine powder. Now the masala powder is ready, keep it aside.

To Make the Gravy
Heat about ¼ cup of Gingelly Oil/Nalla Ennai in a pressure cooker. Add 2 cinnamon sticks, 2 cardamom/elachi, 3 cloves, ½ tsp of fennel seeds, 2 bay leaves and fry until nice aroma fills the room.

Add shallots/sambar vengayam, slit green chillies, little salt, curry leaves and fry really well the color changes to light golden color.

Add 1.5 tbsp of ginger & garlic paste and saute well until the raw smell of it vanishes.
At this stage add chopped tomates and saute well until they turn mushy.

Add washed mutton, red chilli Powder, coriander powder, turmeric powder, salt and mix everything really well for about 3-4 minutes.

Now add ground masala powder, little water and stir well and cook for about 5-6 minutes.

Add chopped coriander leaves and cook for about a minute or two.

Add 3 cups of water or till the mutton is submerged in it.

Wait until it comes to rolling boil, cover the pressure cooker and cook for 3-4 whisltes.

After the steam releases, open the lid and add washed mint leaves and mix really well.

Spciy and tasty Chettinadu Mutton Kuzhambu is ready to be enjoyed. Serve hot with steam cooked white rice, idlis, dosas, chapathis etc.

Thank you all for visiting my space, please come back again for more delectable and tempting Mutton RecipesChicken Recipes and Fish Recipes 
from my kitchen.

If you find this post really interesting, it weill really be nice if you can share it with your facebook friends or twitter friends or pin it today. I will be very happy if you like, share and subscribe to Priya’s Virundhu youtube channel at All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…


  1. Hi Priya

    Than you for sharing nice recipes. I agree that your copyright should not be swiped by others without giving credit to you. But while printing if there is an option to include/exclude photos, printing will be easier for those who do not want to print the photos. Hope you will consider this request to enhance your blog.

  2. Hi Krishm,
    thanks for contacting me, I have a suggestion, you can just delete the images before printing. Hope this helps.
    Keep visiting for more delightful recipes

  3. Hi, Wonderful recipe. So detailed. I am afraid this is too spicy. Correct me if I am wrong. I jump to this conclusion because of the quantity of chillies, chilly powder, pepper and cloves used. I wish to add this to my recipe note which has lots of your recipes. Please help.

    1. Hi Swarna,
      Thanks a lot for contacting me, this gravy quantity is more like I made it for 6-8 people, you can very well reduce the spice level according to your family needs. You can reduce the amount of red chilli powder to just 1 tsp and coriander powder to 2 tsp, also you can reduce the no of green chillies to 1 or 2. As it has coconut the spice level will be balanced. I hope this helps, sure do try it out and let me know. I am so happy you have saved lot of my recipes, a special thanks for that too.
      Please keep visiting PriyasVirundhu for more delightful recipes and keep supporting us.


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Priya Anandakumar