Chettinad Mutton Chukka /Mutton Fry is a popular spicy dish and a must try by all . The region of Chettinad is located in the central part of the State of Tamil Nadu (South India). Dishes prepared in this region is so popular world wide for it’s authentic Cuisine. All dishes prepared are so unique ,flavoursome ,lip smacking and of course spicy. Yes, Chettinad cuisine is popular for it’s variety dishes and spicy Non vegetarian dishes. Using of fresh whole spices to the dish makes even a simple dish so flavourful and indulgent.
How to make Chettinad Mutton Chukka/ Mutton Fry?
First wash and clean mutton thoroughly. In a pressure cooker add oil on a medium heat and add whole spices such as star anise,fennel seeds,bay leaf,peppercorns ,cinnamon and cloves .Wait until it releases it’s aroma in the oil and now add chopped Shallots(half the quantity) and ginger garlic paste and saute till raw smell disappear.Let the shallots turn translucent and turns light brown in colour. Then add cleaned mutton,turmeric powder,Home made Sambhar Powder or chilli and coriander powder( 2:4 ) ratio and saute well until mutton change it’s colour and seals well. Now add sufficient amount of water and pressure cook for 10 to 15 minutes until mutton is tender soft.
In a pan add little oil and add leftover shallots, green chillies and curry leaves and saute well for 2 to 3 minutes. Now transfer pressure cooked mutton and let it boil for few minutes until mutton gravy starts to thicken. Meanwhile grind coconut and fennel seeds coarsely and add to the mutton and wait until it becomes dry. Spicy flavoursome Chettinad Mutton Chukka /Mutton Fry is ready to devour. Lets jump to the recipe with step by step preparation.
Preparation Time : 15 mins
Cooking Time : 40 mins
Servings : 3
Mutton – 1/2 kg
Shallot(Small onion) – 1/4 kg
Green Chillies – 2
Curry Leaves – 2 sprigs
Ginger garlic paste – 1 tsp ( 1/4″ ginger ,4 cloves garlic)
Bay leaf – 1
Star anise – 1
Pepper corns – 1/2 tsp
Fennel Seeds – 1 tsp
Cinnamon stick – 2 ” long
Cloves – 2
Home made Sambhar Powder – 4 tsp (or) chilli powder and coriander powder 2:3 ratio
Pepper powder – 1 1/2 tsp
Turmeric powder – 1/2 tsp
Salt- 1 tsp or to taste
Oil – 4 tbsp
Coconut pieces – 1/4 cup
Fennel seeds – 1 tsp
Get ready with all the ingredients.
In a pressure cooker add 2 tbsp of oil on a medium heat . Now add whole spices( star anise,pepper corns,cinnamon,cloves,fennel seeds,bay leaf)and saute until the spice flavours infuses in oil.
Add chopped shallots and saute for two to three minutes.
To it add ginger garlic paste and saute until raw smell disappear.
Add mutton and masala powder (sambhar powder or chilli and coriander ,turmeric powder and pepper powder)and mix well until mutton turns pink in colour.
Add salt to taste and 1 cup water and pressure cook for 10 to 15 minutes until meat turns tender soft.
Meanwhile grind chopped coconut and fennel seeds to coarse powder and keep it aside.
In a pan or kadhai add 2 tbsp oil on medium heat and add leftover chopped shaollots,slit green chillies and curry leaves and saute well.
Transfer the cooked meat and let it boil for few minutes until gravy starts to thicken. Now add coconut mixture and mix well until mutton chukka is dry completely.
Switch off the heat and finally sprinkle 1 tsp of crushed pepper powder to enhance Mutton chukka/Mutton fry flavour. It is ready to devour as a starter ,pairs well with any flavoured rice,flatten breads ,sambhar rice or Rasam rice. I love to have it with curd or yogurt rice as I used to have in my childhood days.
Hope you like the recipe! if so,please try it out, leave your comment and thought which means a lot to me. Thank you so much for stopping by the Blog!Happy Cooking????.
Use tender goat meat for preparing Mutton Chukka.
Shallots enhance flavour and taste to the meat. So,no to big onions.
Do not use ready made pepper powder.
Freshly crushed pepper corns is highly recommendable.