Sunday, January 19, 2014

Mutton Chukka | Mutton Dry Chukka

Mutton Chukka is yet another spicy fry made with boneless mutton | goat meat.  I have tasted  varieties of mutton chukka and the method of preparation varies from place to place but I always opt for Chettinad Mutton Chukka | Mutton Dry Chukka. This  is a dry fry item which can be  made with minimal ingredients as compared to any non-veg recipes and by following simple steps. I would suggest this recipe for a bachelor if anyone wants to try  a simple recipe with mutton which suits best  even for rasam and to make the meal exotic & something different. It goes well with non-vegetarian gravies like Elumbu Sambar, Elumbu Thanni Kuzhambu, etc., and also can  be had with any vegetable sambar, rasam, curd rice, variety rices | pulaos.

  • Mutton ( Boneless) – ¼ Kg.
  • Ginger garlic paste – 1 tsp
  • Turmeric powder – ½  tsp
  • Small Onion (finely chopped) – 15 Nos.
  • Garlic (finely chopped) – 8 to 10 Nos.                       
  • Tomato (finely chopped) – 1 No. (small)       
  • Red chilli powder – 1 tsp
  • Pepper-Jeera powder – 1 tsp
  • Salt to taste.

For seasoning:
  • Bay leaf – 1 no.
  • Cinnamon – 1” piece
  • Kal paasi  - 1 piece
  • Fennel seeds – 1 tsp
  • Red chilli – 2 Nos.
  • Curry leaves – few
  • Gingelly Oil – 2 tbsp

  1. Wash mutton thoroughly, cube it and pressure cook along with salt, ginger-garlic paste, turmeric powder and ½ cup water  for about 3 whistles and 5 minutes in simmer.
  2. Take a non-stick pan | heavy bottomed kadai, pour oil (preferably gingelly oil), season with items one by one given under seasoning.
  3. Add onion and garlic, fry till it becomes golden brown.
  4. Next add tomato, fry till it gets mashed well, then add red chilli powder, sauté till oil gets separated. Then transfer the contents from the pressure cooker, mix well, add required salt ( remember we add salt while cooking mutton), cover with the lid and cook for 5 minutes.
  5. Open the lid and allow the water from the gravy to get dry completely by stirring in between.
  6. When the fry becomes dry without any gravy, add  pepper- jeera powder,  mix well and switch off.

Your Chettinad Mutton Chukka is ready to  be served with hot steaming rice as I said earlier. I love to have this chukka with tamarind rice. Try this combo for yourself!

  • Carefully add salt while frying because this fry won’t need much salt.
  • Mutton chukka needs some  spiciness  but you can either raise |  reduce the red chillies and chilli powder according to your spice level.

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