Sunday, August 11, 2013

Chettinad Kari Varuval (Mutton Fry)

Preparation time : 15 minutes     
Cooking time : 30 minutes
Serves 4 
Difficulty :  Medium

Chettinad Kari Varuval is a tasty, spicy side dish . My son started eating mutton (goat meat) only after having tasted this dish. I am sure all mutton lovers will love this recipe. My mom used to make this varuval to finish off the rice if she had cooked the rice in excess. Because we would not know how much rice we ate with this varuval. I don’t know how many of you heard about “kadai sadam”. After finishing varuval, my mom used to mix rice in the left out masala in the kadai. I have no words to describe that taste, it was such a  heavenly taste !!  It is not only the food that tastes so great , it is the bond of love that adds the unique taste to that dish.
I have described so much about this dish. So watch out for the quantity you eat when you make this dish. Ok? 

  • Mutton ( Boneless) – ¼ Kg.
  • Small Onion (finely chopped) – 20 Nos.
  • Ginger garlic paste – 1 Tbsp
  • Tomato (finely chopped) – 2 Nos. (medium size)      
  • Red chilli powder – 2 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Pepper Jeera powder – 2 tsp
  • Salt as required.
To grind:
  • Coconut – 1 tbsp
  • Khus khus- 1 tsp
  • Cashew   - 3 Nos.
For seasoning:
  • Bay leaf – 1 no.
  • Cinnamon – 1” piece
  • Kal paasi  - 1 piece
  • Elaichi – 1 No.
  • Clove – 1 No.
  • Fennel seeds – 1 tsp
  • Red chilli – 2 Nos.
  • Curry leaves – few
  • Gingelly Oil – 2 tbsp


Wash mutton thoroughly, cube it and pressure cook along with salt, turmeric powder and ½ cup water  for about 3 whistles and 5 minutes in simmer. Take a thick bottomed kadai, pour oil (preferably gingelly oil), season with items one by one given under seasoning. Add onion, fry till it becomes golden brown,  then add ginger-garlic paste, sauté till the raw smell leaves. Next add tomatoes , fry till it get mashed well, then add all masala powders, sauté till oil gets separated. Then transfer the contents from the pressure cooker, mix well, add required salt ( remember we add salt while cooking mutton), cover with the lid and cook for 5 minutes. Then add the coconut paste, now the gravy will start thickening, add pepper jeera powder,  stir now and then, till the gravy gets dried. Your kari varuval is ready!
This can be served with any rice with sambar, rasam, curd or with elumbu sambar and with chapathi or parotta. Finally, don’t miss  your kadai Sadam கடாய் சாதம்) with your family!!

Note: If you want  thick gravy to mix with rice or side dish for chapathi, you can add one more tomato and remove from stove little bit earlier.  Coconut paste is optional.


  1. mmmmm. Mouth watering. Really going to be good treat for those who try this out in their home .

  2. WoW. Delicious. I will come up with lots of comments with flaovours once i have made all these dishes. Espeacially the Kadai Saadham great!!. Description itself make sweet memories of childhood days. Thanks for giving that chance. Continue ur way of writing. It adds another flavour to the dishes.

    1. Childhood memories really make us feeling good . We should also gift the same to our kids.

  3. I saw this recipe on Sunday and I felt how bad I missed home food. This may be funny but I had the rice with some paste and ate looking at the picture. Virtually my appetite was sated. I miss this fav dish.

  4. You have shown only in blog. Please make it real. !!!!!!!!