Chettinad Masala

Chettinadu Mutton Masala

Variations - chicken/egg/mixed vegetables

​Ingredients

§  3-4 tbsp oil

§  2 onions (ground to paste)

§  2 tomatoes (ground to paste)

§  2 tsp ginger-garlic paste

§  500 gms mutton (or chicken or egg or
mixed vegetables)

§   ½ tsp Turmeric powder

§  2-3 tbsp  Zaiqa Chettinadu Masala

§  Salt to taste

§  2-3 tbsp coconut paste

For tempering

§  A few sprigs of curry leaves

§  3-4 dry red chillies

§  Handful of finely sliced shallots (small
onions).

Preparation

1.    Heat oil, add curry leaves and onion paste. Fry till golden brown.

2.    Add tomatoes and ginger-garlic paste; fry till oil separates.

3.    Add mutton pieces, turmeric powder and salt to taste, and sauté for 5 mins. Add a cup of water and pressure cook for one whistle; simmer and cook for another for
seven minutes (if using chicken, reduce the cooking time to 10 mins and 5-10
mins for vegetables).

4.    Once all the pressure is released, add 2-3 tbsp of Zaiqa Chettinadu Masala along with 2-3 tbsp of coconut paste. Simmer for 5 mins.

5.    Finally, temper with red chilies, small onions and few sprigs of curry leaves.

Tip - We advise the use of local tomatoes and not
Bangalore ones as local tomatoes have less colour and are sour by nature.