Mutton chukka is a dry mutton dish. It is made with soft and small pieces of mutton cooked in a gravy comprising ginger, garlic, onions, a few spices and curry leaves. The mutton is first half cooked with ginger garlic paste and a few powdered spices and then cooked finally in the gravy which includes the specially prepared mutton chukka masala made with cumin seeds, coriander seeds, pepper and red chilies. Go through my simple recipe to learn the steps to make mutton chukka at home.
KEY TAKEAWAYS
- Mutton chukka is a popular South Indian dish, especially loved in Tamil Nadu for its rich and spicy flavor.
- Serve it with steamed rice, rasam, or flaky paratha for a complete meal.
- Mutton chukka has a bold, spicy, earthy, and peppery taste with a slightly dry texture.
- Other similar recipes are Chettinad mutton fry, bhuna mutton, and pepper mutton.
The Ingredients:
To cook the mutton:
- 500 grams mutton (cut into small pieces)
- 2 tbsp cooking oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 cup water
- 1 tbsp salt
To make the chukka masala powder:
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 4 pieces dry red chilies
To make the tadka for chukka:
- 2 tbsp cooking oil
- 1 piece bay leaf
- 1 tsp fennel seeds (saunf)
- 2 pieces dry red chilies
- Curry leaves (a few)
- 1 cup onions (finely chopped)
- 1 tsp Kashmiri red chili powder
- 1 tsp salt
- Curry leaves (a few)
A South Indian neighbor, known for her passion for cooking unique dishes, taught this recipe to me one day. One day I saw her making this dish in her kitchen and, taking her permission, I made a video of it and noted down the steps and expert tips in my diary as well.
When I made the dish for my family the next Sunday, it was an instant hit. Though I was nervous a bit, it came out really well, full of flavor and the taste of the perfectly cooked mutton. My husband and sons praised my effort and asked for second helping, which was a delight to watch. Seeing their happy faces made me feel so satisfied and proud. I truly feel thankful to the lady for sharing this unique recipe.
How to Make Mutton Chukka? (Step by Step Guide with Images)
Step 1: Fry 1 tbsp of ginger paste and 1 tbsp of garlic paste in 2 tbsp of cooking oil in a cooker and then add 1 tbsp of Kashmiri red chili powder.
Step 2: Sauté 500 grams of mutton (cut into small pieces) for 2 minutes.
Step 3: Add 1 cup of water and 1 tbsp of salt. Cover with a lid and cook up to 1 whistle on a high flame and then for 15 minutes on a low flame until tender.
Step 4: Dry roast 1 tbsp of black peppercorns, 1 tbsp of coriander seeds, and 1 tbsp of cumin seeds first for a minute and then 4 pieces of dry red chilies for 2 minutes. Grind coarsely.
Step 5: Fry a bay leaf, 1 tsp of fennel seeds (saunf), 2 pieces of dry red chilies, a few curry leaves, and 1 cup of finely chopped onions until soft. Add 1 tsp Kashmiri red chili powder.
Step 6: Add the cooked mutton. When it changes color add 1 tsp of salt. Then add the chukka masala powder. Mix nicely.
Step 7: Add a few more curry leaves. Transfer it to a plate.
Step 8: Your tasty and spicy homemade mutton chukka is ready.
Recipe Card
Mutton Chukka | Mutton Sukka
Ingredients
To cook the mutton:
- 500 grams mutton cut into small pieces
- 2 tbsp cooking oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tbsp Kashmiri red chili powder
- 1 tsp turmeric powder
- 1 cup water
- 1 tbsp salt
To make the chukka masala powder:
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 4 pieces dry red chilies
To make the tadka for chukka:
- 2 tbsp cooking oil
- 1 piece bay leaf
- 1 tsp fennel seeds saunf
- 2 pieces dry red chilies
- Curry leaves a few
- 1 cup onions finely chopped
- 1 tsp Kashmiri red chili powder
- 1 tsp salt
- Curry leaves a few
Instructions
- Fry 1 tbsp of ginger paste and 1 tbsp of garlic paste in 2 tbsp of cooking oil in a cooker and then 1 tbsp of Kashmiri red chili powder.
- Sauté 500 grams of mutton (cut into small pieces) for 2 minutes.
- Add 1 cup of water and 1 tbsp of salt. Cover lid and cook up to 1 whistle on a high flame and then for 15 minutes on a low flame until tender.
- Dry roast 1 tbsp of black peppercorns, 1 tbsp of coriander seeds, 1 tbsp of cumin seeds first for a minute and then 4 pieces of dry red chilies for 2 minutes. Grind coarsely.
- Fry a bay leaf, 1 tsp of fennel seeds (saunf), 2 pieces of dry red chilies, a few curry leaves, and 1 cup of finely chopped onions until soft. Add 1 tsp Kashmiri red chili powder.
- Add the cooked mutton. When it changes color add 1 tsp of salt. Then add the chukka masala powder. Mix nicely.
- Add a few more curry leaves. Transfer it to a plate.
- Your tasty and spicy homemade mutton chukka is ready.
