Mutton Sukka | Mutton Sukka Fry Recipe | Mutton chukka varuval
Mutton Sukka | Mutton Sukka Fry Recipe | Mutton chukka varuval recipe with stepwise photos and video recipe.
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quick video of Mutton Sukka | Mutton Sukka Fry Recipe | Mutton chukka varuval :
stepwise pics of making Mutton Sukka | Mutton Sukka Fry Recipe | Mutton chukka varuval :
take a cooker and add washed and cleaned mutton pieces. add turmeric powder, chilli powder, coriander powder, salt.
grind together green chilli, tomatoes, garlic and ginger to a fine paste.
add the tomato ginger garlic paste to cooker and mix well.
close and pressure cook for 8-10 whistles. I have not added water for cooking mutton. as it was tender and juicy. Incase you doubt if mutton will release more water or not, then add 1/2 cup water before you pressure cook. open and check if the mutton is soft and cooked.
now heat oil preferably groundnut oil in a deep kadai and pop in cumin seeds, bay leaf, red chillies, cinnamon, star anise, cloves. mix well and add curry leaves. 
further add 1.5 cups sliced shallots and salt for frying. fry until the onions are pink.
meanwhile grind together cashews, khus khus, cumin, fennel seeds, cinnamon to a fine paste.
add the cooked mutton, ground cashew paste and mix well. 
cook for 30 minutes in simmer until all the water is dried up and the mutton is roasted. lastly add pepper powder and ghee. 
put the flame to high and mix well for a minute. serve hot with rice and rasam.
Mutton sukka recipe
Ingredients
- 1 kg mutton
- 1/4 tsp turmeric powder
- 1 tsp chilli powder
- 1 tbsp coriander powder
- 1 tsp salt
ginger garlic tomato paste
- 1 no green chilli
- 1 medium tomato chopped
- 1/2 inch ginger
- 10-12 nos garlic
for fry
- 3 tbsp ground nut oil
- 1 tsp cumin seeds
- 1 inch cinnamon
- 1 no star anise
- 5-6 no cloves
- 2 nos bay leaf
- 2 nos red chilli broken
- 3 sprig curry leaves
- 1.5 cups small onions sliced
- salt for frying
- 1 tbsp pepper powder
cashew paste
- 2 tbsp cashews
- 1 tbsp khus khus
- 1 inch cinnamon
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
Instructions
- take a cooker and add washed and cleaned mutton pieces. add turmeric powder, chilli powder, coriander powder, salt.and rasam.
- grind together green chilli, tomatoes, garlic and ginger to a fine paste.
- add the tomato ginger garlic paste to cooker and mix well.
- close and pressure cook for 8-10 whistles. I have not added water for cooking mutton. as it was tender and juicy.open and check if the mutton is soft and cooked.
- now heat oil preferably groundnut oil in a deep kadai and pop in cumin seeds, bay leaf, red chillies, cinnamon, star anise, cloves. mix well and add curry leaves.
- further add 1.5 cups sliced shallots and salt for frying. fry until the onions are pink.
- meanwhile grind together cashews, khus khus, cumin, fennel seeds, cinnamon to a fine paste.
- add the cooked mutton, ground cashew paste and mix well.
- cook for 30 minutes in simmer until all the water is dried up and the mutton is roasted. lastly add pepper powder and ghee.
- put the flame to high and mix well for a minute. serve hot with rice
