How to make tasty mutton chukka

 

MUTTON SUKKA | MUTTON CHUKKA

By Sameeha 

Mutton Sukka is a spicy tasty dry curry made by cooking evenly cut small chops of mutton with tempered onions, spices and masala powders. Mutton Sukka is an ideal choice of side for non-veg meal and relished by all

ABOUT MUTTON SUKKA

Mutton Sukka or Mutton Chukka – Chukka or Sukka means dry curry so Mutton Sukka translates to Mutton dry fry.

Mutton Sukka is a spicy semi dry curry that pairs up well with biryani, rice or even pulao varieties. I wanted to share this version of Mutton Sukka as it is so tasty, flavourful and easy to make too. Freshly grinded masala gives a unique aroma to this dish that it takes it to whole new world. The main advantage of this recipe is if you do not have time you can skip the making of sukka masala powder and add red chilli powder, coriander powder and garam masala powder instead.

MUTTON SUKKA INGREDIENTS

• Mutton – Choose tender mutton, ask the vendor to chop into small pieces which will be perfect for Mutton Sukka.
• Spices – A blend of spices including coriadner seeds, pepper corns, fennel seeds, red chillies are roasted and grinded to make Sukka Masala.
• Onion, Tomato – Small onion is best for this recipe, however you can replace with big onion too. Tomato is optional but I recommend adding it to make this curry a bit juicy.
• Tempering – Adding whole spices for temering gives a nice aroma to this dish
• Spice powders – Sukka masala is the main ingredient but turmeric and kashmiri chilli powder is also used.
• Mutton Sukka is a spicy tasty dry curry made by cooking evenly cut small chops of mutton with tempered onions, spices and masala powders. Mutton Sukka is an ideal choice of side for non-veg meal and relished by all. 

• Ingredients

  • 400 gms mutton
  • 1 tsp ginger garlic paste
  • 1/2 cup small onion
  • 15 pieces garlic pearls
  • 1/2 cup tomato
  • 1/4 tsp turmeric powder
  • 3/4 tsp red chilli powder
  • salt to taste

  To temper:

  • 1 tbsp oil
  • 1/2 tsp fennel seeds
  • 1/2 inch cinnamon
  • 2 pieces cloves
  • 2 small cardamom
  • a small piece bayleaf
  • few curry leaves

  For Sukka Masala – To roast & grind :

  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 2 pieces red chillies
  • 1/2 tsp pepper corns

  • Instructions

    • In a pressure cooker add the mutton pieces with turmeric powder, 1/4 tsp chilli powder, salt and saute till it changes color.
    • Then add water and pressure cook for 5 to 6 whistles(or until soft) in medium low flam Once mutton is cooked, keep it aside reserving little water.In a kadai – add the items under 'to temper' table then add onion, garlic and fry till it is slightly browned.     Then add tomato and saute till it is mushy and raw smell leaves.Add red chilli powder, coriander powder and saute well.
    • • Then add cooked mutton pieces with little water that is reserved already and allow it to boil for the masala to blend well.
      • Then add coconut milk and let it get cooked till it dry like chukka. If you prefer gravy kind then switch off at that stage itself.
      • • If you prefer you can garnish with a tsp of chopped coriander leaves. Enjoy tasty Mutton Chukka!

        MAKING SUKKA MASALA

        6.Heat a pan add 1 tsp coriander seeds, 1 tsp fennel seeds, 1/2 tsp pepper corns, 1/2 tsp cumin seeds, 2 small red chillies.

        
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      • Roast for 3 mins or until nice aroma comes,rost in low flame do not burn the spices 
      • Cool down then grind it to a slightly coarse powder and set aside.

        TEMPERING

        6.Heat 2 tbsp oil – add 1/2 inch cinnamon, 2 numbers cloves, 2 numbers cardamom, 1 small bayleaf, few curry leaves. Give a quick saute.

        COOKING MUTTON WITH ONION, TOMATO

        7.Add 15 numbers garlic, 1 cup small onion(halved), salt to taste.Saute until transparent and golden.              

      • Add 1/2 cup tomatoes (finely chopped).Saute until mushy and raw smell of tomatoes leaveAdd cooked mutton along with stock.Cook until water is almost absorbed 

      • ADDING SUKKA MASALA

        18.Add 3/4 tsp kashmiri red chilli powder along with prepared spice powder.

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        19.Cook for 3-5 mins. Keep roasting until dry, add little oil if it sticks.

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        20.Add curry leaves, give a quick mix and switch off.

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        Serve with rice. 
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        MAKING SUKKA MASALA

        6.Heat a pan add 1 tsp coriander seeds, 1 tsp fennel seeds, 1/2 tsp pepper corns, 1/2 tsp cumin seeds, 2 small red chillies.

        PinAKING SUKKA MASALARoast for 3 mins or until nice aroma comes, roast in low flame do not burn the spicesp pepper corns, 1/2 tsp cumin seeds, 2 small red chillies.TEMPERING