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Spicy Chettinad Mutton Chukka

Apr-17-2018
Bethica Das
10 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Spicy Chettinad Mutton Chukka RECIPE

Chettinad cuisine is know for its hot and spicy dishes. One of them is the Mutton Chukka, which is a traditional mutton curry cooked in the Chettinad style. Chukka means dry and the mutton is cooked with a wide array of spices, the most important being the special homemade Chettinad spice powder. This yummy preparation can be enjoyed with either plain steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or any Indian bread.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • South Indian
  • Main Dish

Ingredients Serving: 4

  1. 450 gms mutton on bones, cubed
  2. 3 tbsp. oil
  3. 2-3 onions, chopped
  4. 1 sprig curry leaves
  5. 1 tsp. ginger-garlic paste
  6. 1 tomato, chopped
  7. 1 tsp. tamarind paste
  8. 1/2 tsp. turmeric powder
  9. salt to taste
  10. 3-4 tbsp. chettinad spice paste
  11. Chettinad Spice Mix -
  12. 2-3 tbsp. coriander seeds
  13. 8-10 dry red chilies
  14. 2-3 green cardamoms
  15. 1" cinnamon stick
  16. 5-6 cloves
  17. 1 tbsp. cumin seeds
  18. 2 tbsp. fresh grated coconut
  19. 1 javitri (mace)
  20. 1 tbsp. stone flower
  21. 1 star anise
  22. 1/4 tsp. fenugreek seeds
  23. 1/2 tsp. peppercorns
  24. 1 tbsp. fennel seeds
  25. 1 tbsp. sesame seeds

Instructions

  1. Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine paste by adding some water. Set a
  2. Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
  3. Heat oil in a pan and fry the chopped onions till light brown. Then add the ground chettinad paste. ginger-garlic paste and turmeric powder.
  4. Saute till the oil separates. Add the tomatoes and continue to fry on a medium flame till it is mashed.
  5. Add the boiled mutton, salt and the curry leaves. Mix everything well and add 1/4 cup water. Cover and simmer till the gravy turns thick.
  6. Serve with any form of rice preparation or Indian bread like plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

Reviews (1)  

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Reema Garg
Apr-22-2018
Reema Garg   Apr-22-2018

I will surely try this.

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