MUTTON CHUKKA|மட்டன் சுக்கா வறுவல்

Video Tutorials

Audio background: Akash Gandhi 

Heavenly - piano

     

Mutton Chukka is a popular non-vegetarian snack/starter in Tamil Nadu. Kongu folks usually enjoy the homemade mutton chukka almost in every Sunday. 

This recipe involves four steps.

Step one:

Washed Goat meat 500 gm
Rock Salt 3/4 tsp
Turmeric 3/4 tsp
Water 250 ml
Grated Ginger 1 tsp

Place all the ingredients in a pressure cooker and cook until five whistles on medium heat.
Set aside to cool down.

Step Two:

Ingredients:

Groundnut Oil 2 tbsp
Cinnamon 2 inch stick
Cloves 6 pcs
Coriander seeds 1.5 tbsp
Cumin seeds 1 Tsp
Peppercorns 3/4 tsp
Dried Red Chillies 3-4 pcs
Chopped shallots3/4 cup
Fresh Curry leaves 25 pcs
Garlic Cloves 6 pcs
Turmeric 3/4 tsp
Medium-sized tomato chopped one
Fried Gram 1 tsp
Fennel Seeds 1/2 tsp
Shredded Coconut 3/4 bowl
Water 150 ml.

Procedure:

Heat the pan with 2 tbsp groundnut oil on low heat.
Add Cinnamon stick, Cloves, Coriander seeds, Cumin Seeds, Peppercorns, Dried Red Chillies, Shallots, Garlic pods, Curry leaves, Turmeric, Fried Gram, Tomato, Fennel seeds and shredded coconut.
Saute on low heat. Care should be taken to avoid burning.
Set aside to cool down.

Step Three:

Transfer all the fried ingredients along with 150 ml water to the mixer jar.
Grind to a smooth paste at high speed.
Keep the paste ready.
Open the pressure cooker and keep ready.

Step Four:

Ingredients:

Groundnut Oil 1.5 tbsp
Cinnamon sticks, crushed 4 pcs
Cloves 5 pcs
Stone flower a small piece
Fennel seeds 3/4 tsp
Chopped Shallots8-10 pcs
Curry leaves 15 pcs
Slit green chilly one
Shredded Garlic 1tsp
Ginger grated 1 tsp
Coriander greens a fistful
Ground masala paste 5 tbsp
Pressure-cooked meat with stock water
Rock salt 1/2 tsp
Shredded Coconut 2 tbsp
Bellary onion rings, a few
Half a lemon fruit.

Procedure:

Heat the pan with groundnut oil on low heat.
Add fennel seeds, Cinnamon stick, cloves to fry.
Add shallots slit green chilly and curry leaves.
Saute until the shallots turn translucent.
Add the cooked meat and its stock water.
Add salt.
Let them further cooked until the stock water reduced to a minimum.
Add 5 tbsp masal paste.
Mix well and let them combine with masal paste.
Cook until the meat turns golden brown and dry.
Garnish with the chopped coriander greens.
Turn off the heat.
Top up with a few onion rings and half a Lemon fruit.
Mutton Chukka is now ready to serve.
Squeeze the lemon juice over the chukka and enjoy!

Cooking Time 45 minutes
Yield: 2 servings. 
We can multiply its quantity according to our needs