Mutton Chukka, also known as Mutton Sukka, is a delicious South Indian dry curry made with tender pieces of mutton (goat meat) cooked with aromatic spices. It’s a popular dish in Tamil Nadu and other parts of South India. Here’s a detailed recipe to make Mutton Chukka at home:
Ingredients:
- 500 grams mutton, cut into bite-sized pieces
- 2 onions, finely chopped
- 3 tomatoes, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 sprig curry leaves
- 2 tablespoons chopped coriander leaves (for garnish)
- Salt to taste
- 2 tablespoons oil
- Water, as needed
For the dry spice powder:
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 4-5 dried red chilies
- 4-5 cloves
- 4-5 green cardamom pods
- 1-inch cinnamon stick
Instructions:
- Dry roast all the ingredients mentioned for the dry spice powder in a pan until fragrant. Allow them to cool down and then grind them into a fine powder using a spice grinder or mortar and pestle. Keep this spice powder aside.
- Heat oil in a pressure cooker or a heavy-bottomed pan over medium heat. Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook the masala until the oil separates from the sides of the pan.
- Add the mutton pieces to the masala and mix well to coat the meat with the spices.
- Cook the mutton for a few minutes until it changes color.
- Add the ground dry spice powder and mix well to combine. Ensure the mutton is well coated with the spice powder.
- Add enough water to cover the mutton pieces. Close the pressure cooker or cover the pan with a lid and cook until the mutton is tender. If using a pressure cooker, cook for about 5-6 whistles or until the mutton is cooked thoroughly.
- Once the mutton is cooked, open the pressure cooker or pan and cook on high heat until the gravy thickens and coats the mutton pieces. Stir occasionally to prevent burning.
- Add garam masala powder and curry leaves. Mix well and cook for another couple of minutes.
- Garnish with chopped coriander leaves and switch off the heat.
- Serve hot Mutton Chukka with steamed rice, biryani, roti, or paratha.
Enjoy the spicy and flavorful Mutton Chukka with your favorite accompaniment!
