- Submitted by Dahlia
(Chukka Varuval, Chettinad Mutton Fry, Mutton Ularthiyathu)
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Mutton Sukka or Mutton Chukka is a popular dry mutton fry made in Tamilnadu. Something similar is also made in other states like the Mutton Ularthiyathu from Kerala and Mutton Sukke from Maharashtra. Cooked mutton is fried with the onion-tomato masala and a blend of spices. Together it is roasted until the moisture dries out and the masala sticks to the pieces.
In out house, we make mutton gravy dishes mosty with dosa or aapam during festival. This dry mutton sukka is made during Sundays for lunch with rice and some curry. The texture or the mutton pieces and the taste of the whole dish is out of this world. Do try it out sometime.
Recipe for Mutton Sukka
Preparation time: 15 minutes
Cooking time: 45 minutes
- Mutton - 1/2 kg (app. 1 lb)
- Onion - 3 or Shallots - 25 (1 cup chopped)
- Tomato - 1 (chopped)
- Ginger - 1" piece (crushed)
- Garlic - 2 tbsp (crushed)
- Curry leaves - 2 springs
- Fennel Seeds - 1/2 tsp
- Red chili powder - 1 tsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/2 tsp
- Garam Masala Powder - 1 tsp
- Oil - 2- 3 tbsp
- Water - 1 cup
- Salt - to taste (about 1.5 tsp)
- Roasted Cashews or Chopped Coriander Leaves - for garnish
- Black Peppercorns - 1/2 tsp
- Fennel Seeds - 1/2 tsp
- Cumin Seeds - 1/2 tsp
- Cinnamon - 1" piece
- Cardamom - 1
- Cloves - 2
- Wash the mutton pieces thoroughly and drain all the water. Apply salt and turmeric powder over all the pieces. Let this rest for at least 30 minutes. Overnight marination will be good.
- Pressure cook the mutton for 10 whistles or until it becomes tender. Separate the mutton pieces from the stock. This stock can be used to make soup or mutton rasam.
- Heat a heavy bottomed kadai, iron or non-stick works best. Pop some fennel seeds and add chopped onions.
- Sauté the onions till it turns pink. Next add the curry leaves, crushed ginger and garlic. Fry for few minutes.
- Add tomato pieces and fry for some time. Next add the red chili powder, turmeric powder and coriander powder. Mix together.
- Add the cooked mutton pieces alone. Mix together with the masala.
- Powder all the ingredients under 'Masala Powder' and add to the mutton.
- Keep roasting the pieces till it becomes a dry fry. Add some oil if you feel the mutton pieces sticking to the pan.
- The tasty masala coats each mutton piece and together gets roasted. Switch off when you feel its roasted enough.
- Finally garnish with chopped coriander leaves or roasted cashews and serve.
Detailed Steps to make Mutton Sukka
Wash the mutton pieces and pressure cook till it becomes tender.
Heat a heavy bottomed kadai and pop some fennel seeds.
Add some chopped onions and fry for few minutes.
Next add the curry leaves, crushed ginger and garlic. Saute for few minutes.
Add tomato pieces and sate for few minutes.
Next add the red chili powder, turmeric powder and coriander powder. Mix together.
Add the cooked mutton pieces and mix with the masala. Powder all the ingredients under 'Masala Powder' and add to the mutton.
Keep roasting the pieces till the masala sticks to each mutton piece. Add some oil if you feel the mutton pieces are sticking to the pan.
Finally garnish with chopped coriander leaves, fresh curry leaves or roasted cashews.
Serving Mutton Sukka
- Mutton Sukka is a dry dish packed with flavours. It can be served with white rice and some curry like sambar, rasam or moru curry.
- It also goes well with ghee rice and some non-veg gravy.
- This also goes well with parotta or bread.
- Mine and my husbands personal favorite is to enjoy with some curd rice.
More Mutton Recipes