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CHETTINAD MUTTON CHUKKA/MUTTON FRY

Jayanthy Asokan
Chettinad Mutton Chukka is a spicy and flavorsome side dish for rice and Indian flatbread. Follow the step-by-step preparation to nail this sumptuous dish.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course sides
Cuisine Indian
Servings 3
Calories 247.9 kcal

Equipment

electric mixer grinder
Pressure cooker
Kadhai or Wok

Ingredients
  

  • ½ kg mutton
  • ¼ kg shallot ( small onion )
  • 2 green chillies
  • 2 sprigs curry leaves
  • 1 teaspoon GingerGarlic Paste ( ¼" ginger, 4 cloves garlic )
  • 1 bay leaf
  • 1 star anise
  • ½ teaspoon pepper corns
  • 1 teaspoon fennel seed
  • 2" inch cinnamon stick
  • 2 cloves
  • 4 teaspoon HomemadeSambhar Powder/Podi/ South Indian Style 2:3 ( chilli powder and coriander powder )
  • 1½ teaspoon pepper powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt ( to taste )
  • 4 tablespoon oil ( vegetable oil )

For Grinding

  • ¼ cup coconut pieces
  • 1 teaspoon fennel seed

Instructions
 

  • Get ready with all the ingredients.
  • In a pressure cooker add 2 tablespoon 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 tablespoon 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 teaspoon 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.

Notes

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.

Nutrition

Serving: 165gCalories: 247.9kcalCarbohydrates: 18.9gProtein: 2.7gFat: 19.3gSaturated Fat: 1.5gTrans Fat: 0.1gSodium: 887.3mgPotassium: 348.6mgFiber: 5.2gSugar: 7.7gVitamin A: 480.9IUVitamin C: 38.2mgCalcium: 68.1mgIron: 1.8mg
Keyword chettinad mutton chukka, mutton chukka, mutton fry,
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