Chettinad Flavored Mutton with Caramalised Onion Walnut Chutney and Iddipams

The flavours of South on your plate

Preparation time: 20 mins.
Cooking time: 40 mins.
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 Method:
Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook until the mutton becomes tender(upto 4-5 whistles).
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.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces and fry it till the oil seperates.
Recipe Ingredients: for Iddipams:
1 and ½ cup rice flour
2tbsp refined oil
Hot water
Recipe Method:
In a big bowl put the rice flour, salt and oil. Put hot water a little at a time and mix quickly with the back of a wooden ladle. Add enough water to make a smooth dough. Roll out the dough with your hand and immediately put in a iddiapam press or a press used to make seviyan or sev. Press out the seviyan like idiappams on a plate and stem for 10-12mins.

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:
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.




There is no match for good home made ice-cream. This has the creamy taste of coconut milk enhanced with strawberries.

» Saboodana Khichdi
A sago preparation much like a pulao or pilaf

» Noodle chat with Manchurian sauce
Crispy Fried Noodles topped with a Manchurian sauce and crunchy vegetables

» Goli Kebabs
Mutton balls stuffed with apricots and almonds.

» Tandoori Gobhi
Grilled cauliflower marinated in yoghurt and spices.

» Mini Samosa
Stuffed savory triangles.

Sign In

Not a member? To save, upload and share recipes.
Log In | Join Now
Member Recipe
» bhakadwali...

Author of the Recipe: reetika varshney

Eating Well Guide (BHF)

Read the BHF Eating Well Guide recommended by our guest Nutritionists from the UK. Wishing you Happy and Healthy cooking!
Read Book | Read More
Cookbook by Pankaj Bhadouria
Cookbook by Pankaj Bhadouria
Let us know what you think...
Post your Feedback
Brand Pankaj Bhadouria

Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

YouTube Channel
for more video of recipes click here
Contact Us  |  Disclaimer  |  Privacy Policy  |  Sign In
copyright © 2018 all rights reserved