Description

Mutton Chukka, also known as Mutton Sukka Varuval, is a popular and intensely flavorful South Indian dry mutton dish. Tender pieces of mutton are cooked with a rich blend of aromatic spices, resulting in a deeply satisfying and addictive curry.

Ingredients

For the Mutton and Initial Cooking

• 500 grams Mutton (bone-in or boneless, cut into small pieces)
• 1/2 teaspoon Turmeric Powder
• to taste Salt
• 1.5 cups Water

For the Masala

• 3 tablespoons Sesame Oil (Gingelly Oil)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Fennel Seeds
• 2 sprigs Curry Leaves
• 2 medium Onions (finely chopped)
• 2 tablespoons Ginger-Garlic Paste
• 1 large Tomatoes (finely chopped)
• 1.5-2 tablespoons Red Chili Powder (adjust to spice preference)
• 2 tablespoons Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Black Pepper Powder (freshly ground is best)
• to taste Salt
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Wash the mutton thoroughly and drain well. In a pressure cooker, add the mutton, turmeric powder, a little salt, and water. Cook for 6-8 whistles or until the mutton is tender. Once cooked, let the pressure release naturally. Separate the cooked mutton from the broth (reserve the broth).
2. Heat sesame oil in a large pan or Kadai over medium heat. Add mustard seeds and fennel seeds. Let them splutter.
3. Add curry leaves and chopped onions. Sauté the onions until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add chopped tomatoes and cook until they become soft and mushy.
6. Reduce the heat to low. Add red chili powder, coriander powder, cumin powder, and garam masala. Sauté for a minute, ensuring the spices don't burn.
7. Add the cooked mutton pieces to the pan. Mix well to coat the mutton with the masala.
8. Add about 1/2 cup of the reserved mutton broth (or more if needed to prevent sticking). Increase the heat to medium and cook, stirring occasionally, until the liquid evaporates and the masala coats the mutton well.
9. Add black pepper powder and salt to taste. Continue to sauté for another 5-7 minutes on medium-low heat, allowing the flavors to deepen and the mutton to become dry and roasted. This is the 'Chukka' stage.
10. Garnish with fresh coriander leaves and serve hot.