MUTTON CHUKKA - SPICY TAMIL NADU DRY MUTTON RECIPE

A TAMIL NADU DRY-FRIED MEAT DELICACYMutton Chukka (also called Sukka Mutton) is a fiery and aromatic dry mutton preparation native to Tamil Nadu. It’s slow-cooked until tender, then roasted with a blend of South Indian spices, curry leaves, and black pepper for an intense flavor punch. Perfect as a side dish with rice, rasam, or chapati.

SPICY, RUSTIC AND DEEPLY SATISFYINGPrep Time: 15 mins
Cook Time: 45 mins
Servings : 04

INGREDIENTS:
500g Mutton (washed)
2 tbsp Oil (gingelly or sunflower)
1 tsp Mustard Seeds
1 sprig Curry Leaves
2 Onions (sliced)
1 tsp Ginger-Garlic Paste
2 Green Chilies (slit)
1 tsp Red Chili Powder
1½ tsp Coriander Powder
½ tsp Turmeric Powder
1 tsp Black Pepper Powder (freshly ground)
Salt to taste
Fresh Coriander Leaves (for garnish)

TO PRESSURE COOK:
½ tsp Turmeric Powder
½ tsp Salt
Water (just enough to cover the meat)

INSTRUCTIONS:
1. Pressure Cook the Mutton:
Add mutton, turmeric, salt, and water to a pressure cooker.
Cook for 4–5 whistles or until tender. Keep the stock aside.

2. Start the Chukka:
Heat oil in a pan. Add mustard seeds and let them splutter.
Add curry leaves, green chilies, and sliced onions. Sauté until golden.

3. Add Spices & Mutton:
Stir in ginger-garlic paste; cook until raw smell disappears.
Add red chili, coriander, and turmeric powders. Mix well.
Add the cooked mutton along with a little stock.
Cook uncovered until the mixture thickens and dries out.

4. Finish:
Sprinkle black pepper powder and stir-fry on high heat for 3–5 minutes for a roasted texture.
Garnish with fresh coriander.

A RUSTIC, BOLD-FLAVORED MUTTON FRYTIPS:
For extra flavor, roast the mutton longer to caramelize the spices.
Adjust black pepper to taste—it’s the hero spice here.
Use gingelly oil for authentic South Indian taste.

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IN CONCLUSION

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