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Before you jump to Mutton Chettinaad Gravy recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some changes. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going a lot more green.

Even though it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. When you find out it will require 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many men and women mistakenly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. A dishwasher is particularly effective when it’s full before a cycle is going. Don’t dry the dishes using heat, make use of the cool dry or air dry features to increase the money you save.

From the above it should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty straightforward to live green, after all. Largely, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to mutton chettinaad gravy recipe. You can have mutton chettinaad gravy using 28 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Mutton Chettinaad Gravy:

1. You need 5 tbsp Coriander seeds
2. Provide 2 tbsp Fennel seeds
3. Provide 1 tbsp Cumin seeds
4. Provide 2 Pods green cardamom
5. Take 8 dried red chillies
6. Prepare 1 inch long cinnamon stick
7. Use 2 tbsp black pepper corns
8. Use 1/2 cup Fresh coconut - shredded
9. Get 1/2 tbsp Fennel seeds
10. You need 1/2 tbsp Poppy seeds
11. Get 4 tbsp Vegetable oil
12. Take 2 tbsp Ghee
13. Prepare 1 tsp Cumin seeds
14. Provide 1 tsp Fennel Seeds
15. Use 1 inch long cinnamon stick
16. Take 4 cloves
17. You need 2 Green chillies - slit
18. Provide 3 garlic cloves - Halved
19. Provide 20 shallots - quartered
20. Take 2 tbsp ginger garlic paste
21. Provide 1 tsp turmeric powder
22. Get 2 country tomatoes - chopped
23. Use 1 bay leaf
24. Take 1/2 kg Mutton/Lamb - medium sized pieces
25. Prepare 2 cups water
26. Take to taste Salt
27. Take 3 tbsp Coriander leaves - finely chopped
28. You need 15 curry leaves

Steps to make Mutton Chettinaad Gravy:

1. Dry roast the coriander seeds, fennel seeds, cumin seeds, 2 green cardamom pods, red chillies, 1 cinnamon stick, pepper corns and half the curry leaves in a kadai or a pan over medium heat till they let their aromas out.
2. Let them cool for a bit and blend them into a fine powder using a blender or mixer grinder.
3. Then blend the coconut, fennel seeds and poppy seeds into a fine paste using little amount of water.
4. In a pressure cooker add the oil and ghee. Once hot, add the cumin seeds, fennel seeds, curry leaves, cinnamon stick and cloves. Let them splatter. Then add the green chillies, garlic cloves and shallots.
5. Once the onions turn translucent, add the ginger garlic paste and a pinch of salt. Sauté till the raw smell of the ginger garlic paste is gone.
6. Then add the chopped tomatoes, turmeric powder, bay leaf, a pinch of salt and the finely grounded spice powder. Cook till the tomatoes are mushy and oil starts to separate.
7. Add the mutton to the mixture along with some salt. Mix it and coat well with the masala. Add water till the mutton is completely submerged. Pressure cook it for 10 whistles or for 35 mins till the mutton is tender.
8. After the pressure from the cooker is released, add the ground coconut paste to the mutton. Check for salt and add if required. Then add the chopped coriander leaves and let it simmer on a medium low flame for about 15-20 mins.
9. Add water if required depending on the consistency you require. I let it sit on the flame for another 15 mins and evaporated the remaining water till it became a thick gravy.
10. Serve hot with rice/idli/dosa/roti..

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