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mutton sukka chettinad, mutton chukka varuval

February 24, 2021 by Asiya Leave a Comment

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mutton sukka fry is a chettinad style mutton recipe quickly made by using fresh lamb and stir frying in spices after boiling the mutton.

mutton sukka

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.

Table of Contents

  • About mutton sukka varuval:
  • How to make mutton chukka with step by step procedure and photos:
  • Video procedure for mutton chukka varuval:
  • Mutton sukka chettinad style or mutton chukka :
  • mutton sukka or chettinad style mutton chukka

About mutton sukka varuval:

The procedure to make the mutton sukka fry is quite simple and the lamb that is chosen to use for the sukka has to be fresh.

The mutton or lamb is pressure cooked until the mutton gets tenderized well and the mutton that is pressure cooked should only be cooked 90% as the rest is cooked while stir frying the mutton in onions.

Once the mutton is tenderized the boiled mutton is stir fried in onions and spices until the onions get a dry gravy texture.

The spices that go into making this mutton recipe are ginger garlic paste, dry spices such as salt, chili powder, dhania powder, cumin powder etc…

To get this texture, the mutton sukka is first cooked by covering the lid so that the onions inside become soft and then the mutton is roasted well by removing the lid.

This way of cooking gives the desired look and flavor to the dish.

There are many ways mutton recipes down south are made and in chettinad cuisine this is one of the ways mutton is cooked which is a great side dish to main course recipes.

Whether to use mutton with bones or boneless?

The mutton or lamb that is used has to be fresh but there is no mandatory rule to use only boneless lamb.

It can be made using mutton with bones or boneless lamb and both taste equally good.

The mutton if boiled and roasted gives a juice flavor to the mutton if cooked in the gravy and the gravy if cooked uncovered for a long time gives a dry look to the curry.

Choose fresh meat to make any of the mutton recipes as fresh meat tenderizes quickly and tastes good in flavor too.

mutton sukka or mutton chukka chettinad style

Ingredients used in this recipe:

Mutton: Using boneless mutton or with bones is fine for this dry mutton recipe. Make sure the flesh is fresh.

Oil: Using olive oil is preferred for healthy options but since it is a South Indian recipe, using coconut oil is fine.

Dry spices: I am using basic dry spices to make it such as salt, chili powder, ginger garlic paste, coriander powder, garam masala powder but adding black pepper powder gives the real taste to the recipe.

Onions, curry leaves and green chilies: These 3 ingredients are actually the main base for the mutton chukka. If mutton is roasted in these 3 ingredients along with dry spices and pepper, it actually makes the dish delicious.

Serving options for this recipe:

This recipe tastes good if served as a side dish gravy to roti, chapati or any flat bread or can be served as one of the side dishes to different meals.

It tastes good with rice as well and the rice should be steamed hot rice to taste good with this curry.

One can even make pulao or simple flavored rice recipes as accompaniments to this dish.

The mutton dish made here is one of the simplest recipes but tastes amazingly yum as this is from my personal experience and is a tried and tested recipe.

Below are the details to make the recipe in a step by step manner and also check out the video as soon as I update with a video below in few days.

How to make mutton chukka with step by step procedure and photos:

Pressure cooking mutton:

  • Take a pressure cooker, add the mutton pieces into the cooker. Add salt as per taste, turmeric powder. One can go for boneless or mutton with bones.Add a cup of water, stir well. and pressure cook the mutton until it is 90% cooked or tenderized.
  • add red chili powder, ginger garlic paste, add a cup of water and mix.
  • pressure cook the mutton until it is almost 90% tender and not overcooked.
  • Switch off the flame and reduce the steam.

Stir frying the mutton:

  • Take a pan or a wok, add oil and heat it.
  • Add sliced onions into it and saute for few minutes until they turn soft.
  • Add the green chilies, curry leaves and saute few seconds.
  • Add ginger garlic paste and saute to get rid of raw smell.
  • add salt as per taste, red chili powder mix and saute well.
  • Add the pressure cooked mutton into it .
  • Cook the mutton until the onions turn into a gravy.
  • Remove the lid and add coriander powder, cumin powder, black pepper powder. Also add garam masala powder and stir well.
mutton varuval
  • Cook the mutton until the water gets absorbed and a good roasted gravy like texture is formed.
mutton chukka
  • Keep stirring in between. Lastly, roast the mutton for few minutes by stirring on low flame. Switch off the flame.
mutton sukka
  • Sprinkle lemon extract all over the mutton.
  • Serve hot.

Video procedure for mutton chukka varuval:

Other mutton recipes on the blog:

ambur biryani

ambur chicken biryani

FAQ’S FOR THE RECIPE:

What is goat sukka?

Sukka is basically a dry form of the goat recipe where the mutton pieces are roasted in a semi dry form which is actually one of the common ways of making dry mutton in Southern part of India.

Can we slow cook the mutton rather than pressure cooking the mutton?

Yes, slow cooking or boiling the mutton in slow cooked method releases more flavorful juice into the lamb or mutton pieces and make the dish even more yummy.

The only issue is time to slow cook. Since it is a goat meat, it takes longer to get tenderized in a cook pot but yields better results with patience. Pressure cooking too yields good results and is an easy process to cook the mutton quickly.

Can we add yogurt to the mutton sukka?

Since this goat sukka which is a a dry form of recipe, I have just roasted the mutton in onions and it definitely gives a good gravy to the recipe.

Adding yogurt is not suggested as the taste could vary and takes way its authenticity of south Indian style of making this curry.

Mutton sukka chettinad style or mutton chukka :

mutton sukka

mutton sukka or chettinad style mutton chukka

yummy indian kitchen
boiled mutton stir fried in spices and onions.
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Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Course mutton/lamb
Cuisine South Indian/Andhra
Servings 2
Calories 192 kcal

Ingredients
  

To pressure cook mutton:

  • 350 gms mutton/lamb (cleaned and washed well)
  • salt to taste
  • 1/2 tsp turmeric powder/haldi
  • 1/2 tsp red chili powder
  • 1/4 tsp ginger garlic paste
  • 1 cup water
  • 1 tbsp oil

To stir fry the mutton:

  • 2 tbsp oil
  • 2 medium sized onions, sliced
  • 3 slit green chilies
  • 5 fresh curry leaves
  • 1 tsp ginger garlic paste
  • salt as per taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/4 tsp black pepper powder
  • 1/2 tsp garam masala powder

Instructions
 

Pressure cooking mutton:

  • Take a pressure cooker, add the mutton pieces into the cooker.
  • Add salt as per taste, turmeric powder, red chili powder, ginger garlic paste.
  • Add a cup of water, stir well and pressure cook the mutton until it is 90% cooked or tenderized.
  • Switch off the flame.
  • Reduce the steam.

Stir frying the mutton:

  • Take a pan or a wok, add oil and heat it.
  • Add sliced onions into it and saute for few minutes until they turn soft.
  • Add the green chilies, curry leaves and saute few seconds.
  • Add ginger garlic paste and saute to get rid of raw smell.
  • Add salt as per taste, red chilli powder mix, saute and cover the lid.
  • Add the pressure cooked mutton into it
  • Cook the mutton until the onions turn into a gravy.
  • Remove the lid and add coriander powder, cumin powder, black pepper powder.
  • Add garam masala powder, mix well.
  • Cook the mutton until the water gets absorbed and a good roasted gravy like texture is formed.
  • Keep stirring in between until it forms a roasted texture.
  • Lastly, roast the mutton for few minutes by stirring on low flame.
  • Switch off the flame.
  • Sprinkle lemon extract all over the mutton.
  • Serve hot.

Nutrition

Nutrition Facts
mutton sukka or chettinad style mutton chukka
Amount Per Serving
Calories 192 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Trans Fat 1g
Sodium 16mg1%
Potassium 21mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 151IU3%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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This is Asiya, a graduate in Engineering and Technology from Hyderabad,India with always a passion for cooking and trying different recipes and therefore started food blogging... Learn more →

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