How to Refreshing Perfect Chettinad Mutton Sukka

Vera Wilkins

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How to Refreshing Perfect Chettinad Mutton Sukka Delicious, fresh and tasty.

Chettinad Mutton Sukka. This Mutton Sukka is Melt-in -your mouth tender, flavored with freshly ground pepper powder. #muttonchukka #chettinadrecipe #recipe #varuval #chettinad #muttonsukka #muttonchukkavaruval Mutton Sukka or Chukka Varuval is a delicacy from the Chettinad region of Tamilnadu. Here Mutton is cooked and then roasted along with a spicy masala made with a blend of fresh spices. When the whole things comes together, it is one of the best tasting dishes ever.

Like the Chettinad Mutton Varuval, this dish is special because of the spices in it.

This Mutton Sukka is Melt-in -your mouth tender, flavored with freshly ground pepper powder makes it easy and satisfyingly delicious.

This Mutton chukka Recipe is from the Chettinad cuisine and Chettinad cuisine is known for its simple ingredients with the exotic dishes.

You can cook Chettinad Mutton Sukka using 31 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chettinad Mutton Sukka

It’s of For Marinate.
It’s of Mutton.
You need of Turmeric.
Prepare of Ginger Galic Paste.
You need of Red Chilli Powder.
You need of Salt.
You need of Pressure Cooking.
Prepare of Small Onion Finely Chopped.
Prepare of Garlic Finely Chopped.
You need of Coriander Powder.
Prepare of Red Chilli Powder.
Prepare of Salt.
Prepare of Hot Water.
It’s of Ground Paste.
You need of Grated Coconut.
Prepare of Fennel Seeds.
You need of Poppy Seeds.
You need of For Cooking.
It’s of Cloves.
Prepare of Cinnamon stick.
You need of Bay Leaf.
It’s of Fennel Seed.
You need of Curry Leaves.
Prepare of Medium Onion Chopped.
It’s of Finely Chopped Tomato.
You need of Ginger Garlic Paste.
Prepare of Shan Mutton Masala.
You need of Fresh Corridor.
It’s of Curry Leaves.
You need of Lemon Juice.
Prepare of Oil.

Mutton Chukka is a lick smacking Chettinad cuisine from Chettinad region of Tamil Nadu, state in South India.

The word chukka means 'Dry Curry'.

Mutton Chukka is well known for its spiciness, when I think of Tamilnadu cuisine the first word that comes to my mind is Chettinad, I'm addict to their spicy dishes.

Mutton Chukka Varuval Recipe - Mutton chukka fry is a popular dry (sometimes slightly gravy) spicy mutton dish.

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..

It can be served as a side dish or festival dish.

Small Onion, Red chillies and Mutton.

You can add curry leaves finally if needed.

Mutton Sukka Varuval / Chetinad Mutton Chukka, is a die for recipe.

I remember having many mutton chukka recipes in different South Indian restaurants that are adored with so much oil and spices that at the end of it although the recipe was amazing you end up having a difficult time digesting the whole thing.