Chettinad Flavored Mutton

Chettinad Flavored Mutton with Caramalised Onion Walnut Chutney and Iddipams Ingredients for Chettinad Mutton Mutton cut into small pieces – 1 kg Mustard seeds – 1/2 tsp Onion chopped finely – 2(large) Curry leaves – 1 sprig Tomato sliced – 2 Salt – to taste Oil – as needed 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) – 1/2 tsp Cumin seeds(Jeerakam) – 1/2 tsp Pepper corns(Kurumulagu) – 3-4 Chilly Powder – 2 tsp Coriander powder – 2 tsp Turmeric powder – 1/2 tsp Grind all the above ingredients into a coarse paste and keep it aside. 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. Ingredients for Iddipams1 and 1/2 cup rice Coconut oil Salt MethodSoak the rice in water for around 3-4 hrs. Grind it to a smooth paste with coconut and salt, adding required amount of water. Its okay if the batter becomes watery. Now heat this batter in a nonstick(preferably) pan. Keep mixing till all water evaporates and the dough becomes dry.Make balls of the dough and steam them in cooker or steamer (I have a pasta cooker which I use to make rice daily. I use it as steamer also). Steam for 15mins. Take out the balls, put them in press(apply some coconut oil to the press before putting the dough) and press to make the shevayi. They cool immediately, so close them in a tight vessel. Usually these are served with either mango pickle or soyi rosu(sweetened coconut milk). I like to eat it with coconut chutney also. Ingredients for Walnut Onion Dip 1 slices whole wheat bread, toasted 1/4 cup walnuts 4 garlic cloves, chopped ¼ cup onion 2 tablespoons fresh lemon juice 1 tablespoon extra virgin olive oil 3/4 cup water 2 tablespoons fresh parsley leaves salt and pepper 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.