Mutton chukka is a well-known dish from the Chettinad cuisine that involves aromatic Indian spices found in every kitchen. Mutton Chukka also called as Mutton Sukka is dry gravy with tender, succulent mutton pieces loaded with the masala. You can now enjoy this South Indian dish right in your home with this easy recipe.
In a pan, dry roast the coconut until light brown, then add rest of the spice mix ingredients. Sauté for a minute on low heat and let the spices release their aroma. Switch off the flame and let it cool. Grind the roasted spices with some water into a fine paste.
Add the mutton with 1 cup water in a cooker and after the first whistle, pressure cook for about 20-25 minutes on low heat. Strain the mutton and remove the stock. Set aside.
Heat some oil in the same pan and add the chopped onions. Sauté until light brown and then add the ground Chettinad paste along with ginger-garlic paste and turmeric powder. Fry for a few minutes.
Add the tomatoes and fry on medium heat until they turn soft and slightly mushy. Then add the boiled mutton, salt and curry leaves. Mix well and finally add 1/3 cup mutton stock. Place a lid on top and simmer until you get a thick gravy.
Serve hot with roti, biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.
For the best results, use tender mutton and pressure cook it for 5 whistles. If your mutton is firm, you can pressure cook it for about 8-9 whistles.
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Frequently Asked Questions
What portions of mutton are best for mutton chukka?
Cuts from the legs, shoulders and ribs portion are best for this recipe.
For how long can I refrigerate mutton chukka?
You can refrigerate mutton chukka in an air-tight container for about 2-3 days.