Mutton Sukka | Mutton Chukka
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. Mutton Chukka Recipe is presented in this post with step by step pictures and video.
Servings3
Ingredients
- 400 gms mutton
- 1 teaspoon ginger garlic paste
- 1/2 cup small onion
- 15 pieces garlic pearls
- 1/2 cup tomato
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon red chilli powder
- salt to taste
To temper:
- 1 tablespoon oil
- 1/2 teaspoon 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 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 2 pieces red chillies
- 1/2 teaspoon pepper corns
Instructions
- In a pressure cooker add the mutton pieces with turmeric powder, 1/4 teaspoon 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 flame.
- 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 teaspoon of chopped coriander leaves. Enjoy tasty Mutton Chukka!
Video
Notes
- Adding tomatoes is optional too but I would recommend adding it as it helps in retaining the juiciness of the curry.
- The authentic sukka is even more dry and almost black in color, but we like it this way a bit juicy. You can cook for few more mins to get a more dry fry.
- If it starts getting thicker, it will stick so add little more oil at this stage.
- Use a heavy bottomed iron kadai or iron pan for best results as it makes the curry taste perfect.
- Incase if you want to make this Mutton Sukka without making the masala powder add 1 and 3/4 teaspoon kashmiri chilli powder along with 2 teaspoon coriander powder and 1.5 teaspoon garam masala powder once water is absorbed.
- You can add gingelly oil for this sukka for a great flavour.
- You can use the same recipe for Chicken Sukka too. Make sure to pressure cook chicken for just 2-3 whistles.
- If you have leftover mutton kuzhambu, you can use the mutton pieces to make chukka too.
Nutrition Facts
Mutton Sukka | Mutton Chukka
Amount Per Serving (125 g)
Calories 474
Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 14g88%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 97mg32%
Sodium 743mg32%
Potassium 552mg16%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 3g3%
Protein 24g48%
Vitamin A 501IU10%
Vitamin C 75mg91%
Calcium 87mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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