Monday, April 9, 2012

Mutton Chalna

Cooking Time - 30 mins
I got this spicy recipe from my mom and it turned out very well. This is the best combination for Parota. This can also be served with chapathi,idli, dosa and rice.

Mutton  (with bones)              300 gms
Big Onion                               2
Big Tomato                            1
Ginger garlic paste                   1 tbsp
Chilli powder                          1 tsp
turmeric powder                      1/4 tsp
Garam masala powder             1 tsp
Cinnamon sticks                      1
Cloves                                    1
Star Anise                               2
Salt                                        To Taste
Coriander leaves                      To Garnish

Cashew nuts                8
Grated Cocunut           1/4 cup
Cumin seeds                1 tbsp
Coriander seeds           11/2 tbsp
Dry Red chillies                 5
Fennel seeds               1 tsp


  1. Cut the mutton and clean well.
  2. In a pressure cooker, add the mutton pieces and cook for 15 mins in medium flame so that it becomes soft. Allow the cooker to cool and open. Keep it aside.
  3. Meanwhile, In a pan, heat 1 tsp oil and add cashew nuts. Wait till it becomes light brown color. Add Cumin seeds, Coriander seeds, red chillies. allow it to cool. Grind to a fine paste along with the cocunut and fennel seeds.
  4. In a pressure cooker, heat oil and add cinnamon sticks, star anise and wait till the aroma comes.
  5. Add onion and fry till it becomes transcluent. Add ginger garlic paste. Add tomatoes and cook till it becomes tender. Add turmeric powder, red chilli powder, Mutton pieces, salt and stir well. Add the ground paste and stir well. Pressure cook for 3 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.
  6. Add Garam Masala and Garnish with coriander leaves and serve hot.


  • Use Mutton with bones to get good taste. Initially pressure cook mutton for 15 mins so that the mutton becomes soft. 
  • Always use freshly grated cocunut.
  • Add ginger garlic paste immediately after frying the onions to get good flavour.
  • Once the pressure cooking is done for 3 whistles, always keep in low flame so that the masala gets mixed well.
  • Add Garam masala at the final step to get good taste for chalna.

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