Savor the rich flavors of Chettinad with Mutton Chukka, a traditional Tamil Nadu specialty. Prepared with succulent goat meat or lamb and aromatic Chettinad spices like kalpasi and star anise, this dish is offered in delectable dry or gravy variations.
Ideal as a complement to biryani, rice, or parotta, Mutton Chukka is a celebrated choice in Indian restaurants globally, a must-try for meat lovers seeking to diversify their dining experience.
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Explore More Non-Veg Semi-Dry and Curry Dishes:
- Lamb Vindaloo
- Lamb Rogan Josh
- Chicken Sukka
- Chicken Chettinad
- Chicken Ghee Roast
- Egg Ghee Roast
- Andhra Chilli Chicken
- Chicken Fry
How to make Mutton Chukka?
Get ready to cook up a storm with our easy-to-follow guide to making Chettinad Mutton Chukka Varuval. We'll show you how to blend your own masala powder, cook the mutton just right, and put it all together to create this mouth-watering dish.
With clear pictures and a helpful video, you'll have everything you need to bring a taste of South Indian spice to your table. Check out the recipe below and start cooking this classic dish today!
Mutton Chukka (Sukka)
Ingredients
Main Ingredient
- 1.7 lb Mutton, with bone
- ¼ cup Oil
- 0.55 lb Pearl Onion, sliced
- 4 Green Chilli, sliced
- 1 sprig Curry Leaves
- ½ tsp Turmeric Powder
- 2 cups Water
For Mutton Sukka/Chukka Masala
- 12 Dry Red Chili
- ¼ cup Coriander Leaves
- 1 tsp Cumin Seeds
- 1 tsp Fennels Seeds
- 2 Kalpasi Flowers
- 1 Star Anise
- 1 Javitri
- 3 Cardamom
- 3 Cloves
- ½ tsp Peppercorn
- 4 Cinnamon Sticks, small pieces
- 1 Bay Leaf
- Salt, as needed
Instructions
Preparing Chettinad Masala
- Dry roast Chettinad spices including bay leaves, cardamom, kalpasi, javitri, cloves, peppercorns, fennel, cumin, cinnamon, dry red chilies, and coriander seeds in a pan over medium heat until aromatic.
- Transfer the roasted spices to a blender and grind to a fine powder.
Cooking Mutton in a Pressure Cooker
- Combine mutton pieces with turmeric powder, salt, and water in a pressure cooker. Stir well.
- Secure the cooker lid, place the regulator on, and cook for 4 whistles over medium heat.
- After the pressure releases naturally, open the lid to check if the mutton is tender. Set aside for mutton sukka preparation.
Preparing Chettinad Mutton Sukka/Chukka
- Heat oil in a pan over medium heat; add fennel seeds, green chili, and small onions. Sauté until onions soften.
- Stir in ginger-garlic paste and reserved masala powder.
- Mix in cooked mutton and stock, blending well.
- Cover and cook for 10 minutes.
- Remove the lid, allowing the mixture to reach a reddish-brown hue.
- Toss in curry leaves for the final touch.
- Your Chettinad Mutton Chukka is now ready to savor.
Serving
- Serve this delicious Chettinad Mutton Chukka with white rice, ghee rice, biryani, parotta, roti, or similar other dishes
Recipe Video
Chef's Notes and Tips
- For authentic flavor, dry roast Chettinad spices on low-medium heat to prevent burning.
- Adjust the number of whistles when pressure cooking mutton based on its tenderness.
- Use a pressure cooker for quicker cooking, or opt for a pan or pot for a longer, traditional method.
- Tailor the spice level to suit your taste by simply adjusting the amount of dry red chilies and chili powder. Remember, roasting whole spices can also turn up the heat, so keep that in mind while you fine-tune the spiciness to your liking.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Variations
- Simple Spice Variation: Instead of freshly ground spices, use pre-ground Chettinad spices for convenience.
- Mutton Pepper Chukka: Incorporate pepper into the spice mix for an added kick and potential cold relief.
- Gravy Version: Increase the water quantity for a saucier dish that pairs well with biryani, parotta, chapati, or roti.
- Regional Takes: Explore Kerala and Mangalorean mutton sukka recipes that forgo Chettinad spices for regional flavors.
Each variation maintains the dish's essence while offering unique tastes and textures. Whether in a dry roast or a savory gravy, these adaptations of Mutton Chukka/Sukka provide delightful culinary experiences.
Storage Suggestions
- Mutton Chukka is best enjoyed fresh. If necessary, store in a sealed container in the refrigerator for up to 2 days.
- Avoid freezing, as the texture of dry recipes like Mutton Chukka may be compromised compared to gravy-based dishes.
Serving Suggestions
- Pair Chettinad Mutton Sukka with biryani, ghee rice, chapati, or roti for a rich meal.
- For a festive feast, serve alongside Chicken Biryani, Mutton Biryani.
- For a simple, comforting meal, enjoy with plain white rice and Sambar or Rasam.
Sheila Nalliannan
Awesome, sounds delicious!
Sangeetha Vel
Glad you liked it, thanks for the feedback 🙂