Chettinad Mutton Sukka. Browse new releases, best sellers or classics & Find your next favourite book mutton sukka fry is a chettinad style mutton recipe quickly made by using fresh lamb and stir frying in spices after boiling the mutton. There are many popular south indian mutton recipes which are basically stir fried but mutton fry, bhuna mutton and mutton sukka are popular recipes among various lamb dishes. About mutton sukka varuval: Chettinad Mutton Sukka is a South Indian Dish.
This is a very simple recipe with minimal ingredients. So you can never go wrong. Usually mutton sukka is paired with Plain. You can cook Chettinad Mutton Sukka using 31 ingredients and 10 steps. Here is how you cook that.
Ingredients of Chettinad Mutton Sukka
- You need of For Marinate.
- You need 450 gms of Mutton.
- You need 1/4 tsp of Turmeric.
- You need 1 tsp of Ginger Galic Paste.
- Prepare 1 tsp of Red Chilli Powder.
- It’s to taste of Salt.
- You need of Pressure Cooking.
- You need 1 of Small Onion Finely Chopped.
- Prepare 5 Pods of Garlic Finely Chopped.
- Prepare 3 tbsp of Coriander Powder.
- You need 1 tsp of Red Chilli Powder.
- You need to taste of Salt.
- It’s 1 Cup of Hot Water.
- You need of Ground Paste.
- It’s 3 tbsp of Grated Coconut.
- It’s 1 tsp of Fennel Seeds.
- Prepare 1 tsp of Poppy Seeds.
- Prepare of For Cooking.
- Prepare 4 of Cloves.
- Prepare 1 inch of Cinnamon stick.
- It’s 1 of Bay Leaf.
- It’s 1 tsp of Fennel Seed.
- Prepare 2 Sprigs of Curry Leaves.
- You need 2 of Medium Onion Chopped.
- It’s 1 of Finely Chopped Tomato.
- You need 1 tbsp of Ginger Garlic Paste.
- It’s 2 tsp of Shan Mutton Masala.
- You need of Fresh Corridor.
- Prepare 1 Sprig of Curry Leaves.
- It’s 1 tsp of Lemon Juice.
- Prepare 3 tbsp of Oil.
This Mutton chukka Recipe is from the Chettinad cuisine and Chettinad cuisine is known for its simple ingredients with the exotic dishes. Mutton Chukka- "Chukka " means to dry. The mutton pieces are pressure cooked with onion, tomato, ginger-garlic paste, pepper powder, chili powder, turmeric, and sprigs of curry leaves. Mutton Sukka or Mutton Chukka is a popular dry mutton fry made in Tamilnadu.
Chettinad Mutton Sukka instructions
- Cut and wash the mutton into small pieces and mix with the marinate ingredients for at least 30 min.
- In a pressure cooker, heat 1-2 tbsp of oil. Add small finely chopped onion, garlic, coriander powder, chilli powder and salt and cook it for another 2 minutes..
- Add the marinated mutton and cook for 5 minutes. Now add 1 cup hot water and cook the mutton by closing the pressure cooker lid. Cook about 10 minutes after a couple of whistles (after it comes to full pressure). Remove from flame and let it cool naturally..
- In the meantime grind the ingredients as mentioned in the paste section to a fine paste..
- Heat 2 tbsp of oil in a pan, saute with clove, Cinnamon, bay leaf, Fennel seeds and some curry leaves for a minute. Add ginger garlic paste, chopped onion, chopped tomatoes till it turns translucent..
- Add the paste and cook for another 3-4 minutes. Open the cooker and add the stock/gravy to the pan. Keep the mutton pieces aside..
- Add mutton masala, red chilli powder and adjust salt if required. Keep stirring the liquid on high heat till the water evaporates and the gravy becomes thick. Keep stirring to avoid burning..
- Once the gravy is thick, add the mutton pieces and mix well till the mutton pieces are well coated with the masala. Keep stirring till the masala gets thicker and changes colour to light blackish/dark brown colour..
- Remove from heat and lemon juice, fresh corridor and curry leaves to garnish..
- Serve with coconut rice or Malabar paratha..
Something similar is also made in other states like the Mutton Ularthiyathu from Kerala and Mutton Sukke from Maharashtra. Cooked mutton is fried with the onion-tomato masala and a blend of spices. The Chettinad mutton sukka tastes best with the boneless cut of lamb meat. But if you prefer to make this Tamil Chettinad dish with the bones in, you can very well do so too. Just remember to keep the mutton pieces small for this Tamil Nadu dish that they absorb all the spices in and gets fried properly.