Mutton Chukka, a rich and aromatic dish from Chettinad cuisine, famous for its unique blend of freshly ground spices. Perfect for lunch or dinner, it pairs wonderfully with rice, biryani, ghee rice, parotta, and chapati.
In a pan over medium heat, dry roast bay leaves, cardamom, kalpasi, javitri, cloves, peppercorns, fennel, cumin, cinnamon, dry red chilies, and coriander seeds until they release their aroma.
Once the spices are roasted, transfer them to a blender and grind into a fine powder. This Chettinad masala powder will be used later in the recipe.
Cooking Mutton in a Pressure Cooker
Place the mutton pieces in the pressure cooker and add turmeric powder, salt, and water to cover them. Stir everything together well.
Secure the lid of the pressure cooker, place the regulator on top, and cook on medium heat until you hear 4 whistles. Keep in mind, the tenderness of your mutton may vary. Adjust the number of whistles as needed: fewer for tender cuts, more for tougher cuts to ensure they cook to perfect succulence.
Allow the pressure to release naturally before opening the lid. Once the pressure has completely dissipated, check if the mutton is tender. Then, set it aside for later. Remember, forcefully opening the pressure cooker is dangerous and should be avoided.
Preparing Mutton Sukka/Chukka
Start by heating oil in a heavy-bottomed pan over medium heat to ensure even cooking. Add fennel seeds first to infuse the oil with flavor. Then, add green chili and small onions, sautéing them until they become translucent and soft. This creates a flavorful base for the dish.
Stir in ginger-garlic paste to the sautéed onions. The ginger and garlic will release their flavors, which are key to the dish’s aroma. Then, add the reserved ground masala powder that you've prepared earlier.
Mix in the pre-cooked mutton along with any remaining stock. The stock not only helps distribute the masala evenly through the mutton but also keeps the dish moist and flavorful.
Cover the pan and let the mixture cook for about 10 minutes. This slow cooking allows the flavors to meld together and the mutton to absorb the spices fully.
After 10 minutes, remove the lid and continue cooking. This will allow the liquid to reduce, intensifying the flavors of the dish and developing its characteristic reddish-brown hue.
Toss in fresh curry leaves towards the end. The leaves add a burst of freshness and a distinct aroma that’s essential to many South Indian dishes.
Your Chettinad Mutton Chukka is now ready. Give it a final stir and taste to adjust seasoning if necessary, then serve hot.
Serving
Serve this delicious Chettinad Mutton Chukka alongside white rice, ghee rice, biryani, parotta, roti, or other similar dishes for a complete meal.
Notes
Here are some of my tips to help you nail the perfect Mutton Chukka:
Roasting Spices: Start by dry roasting your Chettinad spices like kalpasi and star anise on low to medium heat. This step is crucial to avoid burning while unlocking their rich flavors.
Cooking Options: If you're in a hurry, a pressure cooker works wonders. For those who have more time, cooking the mutton in a pan or pot on low heat allows it to simmer slowly. This gentle cooking method helps the meat become perfectly tender and the spices to blend beautifully.
Spice it Right: Customize the heat to suit your taste by playing with the amount of dry red chilies and chili powder. Remember that roasting whole spices will also amp up the heat, so keep this in mind as you adjust the spiciness to your liking.
Simple Spice Variation: If you're short on time, you can use pre-ground Chettinad spices instead of freshly ground ones. It's a quick and convenient option that still delivers good flavor.
Mutton Pepper Chukka: Add some ground pepper to your spice mix. It gives an extra kick and can even help relieve cold symptoms.
Gravy Version: For a saucier dish, simply increase the amount of water. This version is great with biryani, parotta, chapati, or roti, offering a delicious, moist accompaniment.
Regional Takes: Try exploring other regional variations like Kerala and Mangalorean mutton sukka. These recipes use different local spices, providing a new twist on the traditional flavors.
Add Fresh Finishes: Just before serving, sprinkle fresh curry leaves or coriander, or add a dash of lemon juice over the dish. These fresh touches add a burst of flavor and help balance the rich spices, enhancing the overall taste.