Have you ever wondered, how do they make this Mutton chukka? what makes it stand alone from any other mutton dishes you get out there?
It’s the secret blend of the Chettinad special spices. Once you know the correct blend, you can easily make it at your kitchen.
Mutton chukka is a TamilNadu special dish. To be specific, from the southern part of TamilNadu. Madurai, Sivakasi, Virudunagar are some places where you get the perfect Chukka.
Recently, when we visited one of Hyderabad’s well known restaurants, my eyes fell on “Mutton Sukka” in their menu card. I was so excited and ordered one. “I never knew I can get Mutton chukka here in Hyderabad”, I was telling again and again without realizing that the waiter is going to bring something else in the name of Mutton Chukka. Seriously, That was not Chukka. That was a Mutton dry curry, may be a spicy mutton dry curry to be specific, but not Chukka.
As I said, it’s not only the spice level that makes a dish Chukka. The blend. Chukka has two flavors dominating. They are Jeera (Cumin) and Pepper. So, here I tell you how you get the blend right, in an easy way.
PrepTime: 20 mins
Cooking Time : 20 mins
Serves : 4
- Mutton – 1/2 kg (Boneless, preferably goat meat), cut into small cubes
- Tomato – 1 big
- Green Chilli – 2
- Onion – 2 big, chopped
- Ginger Garlic paste – 3 tea spoons
- Jeera (Cumin) Powder- 1 tea spoon
- Garam Masala – 1/2 tea spoon
- Turmeric powder – 1/2 tea spoon
- Red chilli powder – 1 tea spoon
- Coriander powder – 2 tea spoons
- Pepper powder – 2 tea spoons.
- Curry leaves – double the time you usually use for other dishes.
- Salt – as required
- Oil, preferably Gingelly (Sesame) oil – 2 to 3 table spoons
- Coriander leaves, to garnish.
- Clean the Mutton pieces and put them in a Pressure cooker. Add Tomato, Green chillies, 2 tea spoon of Ginger garlic paste and the required amount of salt.
- Add water only till the pieces sink. Cook for 3 to 5 whistles. After it settles, seperate the mutton pieces and keep the soupy water safe too.
- Take a shallow fry pan. That suits best for Chukka.
- Add Oil. When it is ready, add the curry leaves.
- Add chopped Onions and saute until they are glossy. Don’t let them fry.
- Add Ginger garlic paste. Saute.
- Now add the cooked Mutton pieces and saute. We have already added enough salt, so we are not putting any salt now. That means you don’t expect the pieces leave out any water.
- Add Jeera Powder, Garam Masala, Turmeric, Chilli and Coriander powders now and saute.
- When you see wee all the spices got nicely coated, add very little of the soupy water, you kept safe from the cooker. Very little, say, 1/8 of a cup.
- Close the lid and keep the flame in medium low.
- Open it in 5 mins. All the spices and the mutton would have got blended nicely. If not, that means, it needs to cook little more. Add some table spoons of the same soupy water and cook for 3 more mins.
- Open now and add Pepper powder, saute. Keep sauting in a very low flame for another 3 mins.
- Nicely coated, dry yet glossy. That’s when you off the flame. Garnish with some more curry leaves and coriander leaves.
- Serve hot with any Rice or Roti.
So, now wherever you live, you get that perfect Mutton chukka, at home. 🙂
Happy Cooking!!! Take care!!!