Chettinad Flavored Mutton with Caramalised Onion Walnut Chutney and Iddipams Image

Chettinad Flavored Mutton with Caramalised Onion Walnut Chutney and Iddipams

The flavours of South on your plate

  • Serves: 4
  • Preparation Time: 20 Minutes
  • Cooking Time: 40 Minutes
  • Difficulty: medium

Recipe Ingredients: for Chettinad Mutton:

  • Mutton cut into small pieces – 1 kg
  • Mustard seeds – ½ tsp
  • Onion chopped finely – 2(large)
  • Curry leaves – 1 sprig
  • Tomato sliced – 2
  • Salt – to taste
  • Oil – as needed

Recipe Ingredients: for Grinding:

  • Shallots(Kunjulli) – 7-8
  • Ginger – 1 inch size piece
  • Garlic pods – 7-8
  • Cinnamon(Karuvapatta) – 2 pieces
  • Cloves (Grambu) – 4 nos
  • Fennel seeds(Perumjeerakam) – ½ tsp
  • Cumin seeds(Jeerakam) – ½ tsp
  • Pepper corns(Kurumulagu) – 3-4
  • Chilly Powder – 2 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Grind all the above ingredients into a coarse paste and keep it aside.

Recipe Ingredients for Iddipams:

  • 1 and ½ cup rice flour
  • 2tbsp refined oil
  • Salt
  • Hot water

Recipe Ingredients for Walnut Onion Dip:

  • 1 slices whole wheat bread, toasted
  • ¼ cup walnuts
  • 4 garlic cloves, chopped
  • ¼ cup onion
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¾ cup water
  • 2 tablespoons fresh parsley leaves
  • salt and pepper

Recipe Method:

  1. Marinate the mutton pieces in the ground paste and salt for 30 mins.
  2. Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
  3. Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.
  4. Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates.

Recipe Method:

  1. In a big bowl put the rice flour, salt and oil.
  2. Put hot water a little at a time and mix quickly with the back of a wooden ladle.
  3. Add enough water to make a smooth dough.
  4. Roll out the dough with your hand and immediately put in a iddiapam press or a press used to make seviyan or sev.
  5. Press out the seviyan like idiappams on a plate and stem for 10-12mins.

Recipe Method:

  1. Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine.
  2. Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.
  3. Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark in color.
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