The flavorful and delicious mutton chukka is a traditional South Indian dish that’s usually prepared with fresh goat meat or lamb and a masala powder made with various spices. Also known as Chettinad mutton sukka, this dish can be made in either dry roast or gravy form, and is a popular dish in Tamil Nadu known as “Mutton Chukka” or “Sukka Varuval”. The bone-in mutton pieces are cooked until they become succulent with flavorful spices, and can be enjoyed with simple rasam and white rice. This recipe requires very little oil, as the mutton cooks in its own fat and juices. Although bone-in mutton is preferred, boneless mutton or lamb can also be used.
This spicy side dish from the Chettinad cuisine of Tamil Nadu is prepared with freshly ground Chettinad masala powder, small onions (shallots), ginger-garlic paste, and sesame oil which contribute to the rustic taste and flavor of the dish. While mutton is the typical protein used, this dish can be prepared with other meats as well. This recipe is a family favorite and is made with simple ingredients, but adding a little ghee with roasted cashews can enhance the flavors of the spice powders and mutton. Although gingerly oil is typically used, any oil can be substituted as per your preference.
This mutton chukka is a versatile dish that can be enjoyed with chapati, roti, rice, biryani, rasam rice, or any flavored rice. The mutton pepper chukka recipe provided here is easy to make at home and is sure to become a favorite in your household.
Mutton Sukka Recipe | Mutton Fry Recipe | Mutton Roast | Mutton Recipes
Ingredients
Instructions
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Take 1 kg mutton, wash and clean.
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Add all mutton pieces in pressure pan and add ginger garlic paste.
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Add turmeric powder and red chilli powder.
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Add salt and curry leaves.
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Add water to just cover the mutton.
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Pressure cooks in medium flame for 4-5 whistles.
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To prepare the fresh masala paste, heat pan and add coriander seeds.
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Add equal quantity of cumin seeds and fennel seeds.
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Add poppy seeds or 2-3 whole cashew nuts.
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Add pepper corns.
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Add cinnamon sticks, cloves and bay leaves.
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Sauté all in medium flame till all turn golden and aromatic.
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Transfer in to a plate and allow to cool.
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Add few curry leaves before grinding.
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Once its cool down, grind them in to fine paste with little water.
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Open the pressure cooker, check whether mutton get cooked or not.
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To prepare mutton chukka, heat oil in caster iron pan or clay pot.
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To this oil add dry red chillies and black stone flower, sauté till turn golden.
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Add curry leaves and chopped small onions.
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Add salt and mix well.
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Sauté till onion become translucent.
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Add ginger garlic paste and sauté till raw smell leaves.
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Add chopped tomatoes and sauté till turn soft.
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Add freshly ground masala paste and little water.
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Sauté well in medium flame till it become little thick.
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Add cooked mutton with that soup.
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Keep it in high flame for 5 minutes, sauté occasionally to become thicken the gravy.
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To enrich the taste, add roasted cashews with ghee.
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Cook for another 5-6 minutes in medium flame to get requires consistency.
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Garnish with chopped curry leaves and coriander leaves.
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Super tasty, spicy mutton chukka is ready for serving.
