Mutton Sukka (chettinad mutton fry)

One more Sunday special from Lakshmi’s cookbook, Mutton Sukka! An authentic chettinad dish that takes your Sunday lunch from normal to phenomenal. As this dish is a burst of flavours, it goes well with rasam and curd rice. You can even have it with parotta or dosa. This is one of the dishes which gets over before I could blink. This is an easy and tasty dish which is a super hit with my guests. Tharu is also a big fan of Mutton Sukka.

I got this recipe from a website called Arusuvai. A decade ago when blogs were not so popular, this website used to be my online recipe book. I came across this recipe when I was randomly surfing the website and I have been making this dish regularly ever since. The tender and juicy mutton pieces, tossed in chettinad spices keep you waiting for the next time you make this dish. Enjoy your Sunday!

Prep time: 10 mins| Cooking time: 30 mins
Course: sides| Cuisine: South Indian

Ingredients:

Mutton- 1/2 kg

Onion shallots( small onion)- 10 nos

Tomato -1(medium)

Ginger garlic paste- 1 tblspoon

Pepper powder- 1 tsp

Chilly powder- 1 tsp

Coriander powder- 1 tsp

Cumin powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt- as needed

Mustard seeds- ¼ th tsp

Curry leaves- a handful

Oil- 1 tblspoon

Method:

1. Clean the mutton pieces. Add them to a cooker. Add ginger garlic paste, pepper powder, chilly powder,coriander powder, cumin powder, turmeric powder and salt . pour enough water for the mutton to be cooked. Cook for 7 to 8 whistles in high flame and keep in low flame for around ten minutes.

2. Grind the onion shallots and tomato into a fine paste.

3. Heat oil in a kadai and add mustard seeds. Once they start popping and the ground onion and tomato paste and fry until raw smell leaves.

4. When oil starts leaving the sides add the cooked mutton. Cook on medium flame for 10 mins. When it becomes dry add curry leaves and give it a stir. Switch off flame after 2 minutes.

5. Enjoy yummy mutton fry with rasam rice or curd rice or any rice of your choice.

Notes

I usually make mildly spiced version for kids’s sake. If you prefer more spice you can increase the quantity of pepper powder and chilly powder.
You can also use one big onion in place of the onion shallots. But I would highly recommend onion shallots as it gives a nice flavour and taste to this dish.( any dish for that matter.)
Don’t skip curry leaves. It enhances the flavour.

Step by step pictures

clean the mutton and add to the cooker.

add ginger garlic paste, chilly powder, coriander powder,

cumin powder, pepper powder, turmeric powder and salt.

add enough water for mutton to be cooked.

close the lid and cook for 7 to 8 whistles or until mutton is cooked.

grind the onion shallots and tomato into fine paste.

heat oil in a kadai. add mustard.

when mustard splutters, add the onion tomato paste.

fry well until raw smell leaves.

when oil starts floating on top, add the cooked mutton.

keep in medium flame and keep stirring.

when the masala dries up add curry leaves.

give it a stir.

yummy mutton fry is ready.

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