Saute meat with 1 tablespoon oil,salt,broken red chillies 8, turmeric powder and pressure cook for 10 whistles with 1 cup of water.
In a heavy bottomed pan add the remaining oil,add mustard seeds and fennel seeds.
Once they splutter add the curry leaves, shallots, garlic,crushed ginger, remaining chillies and saute well.
Now add the cooked meat with water.
Cook in medium flame till the shallots get cooked and mashed up and the water dries to form a thick gravy.
This chettinad recipe derives its flavour ony from the meat and red chillies . No ground masala is added. Tastes heavenly with hot steaming rice
