Spicy chettinad style mutton chukka for a super Sunday lunch. So when i made this chukka varuval i had all the time for myself in my little kitchen. The cooking process requires patient but the end result is sure a lip smacking treat. Mutton Chukka stands for mutton dry fry. The drier the gravy the tastier the dish as all the spices blend and coat the tender mutton to creates a right amount of spiciness to your palate. I served my mutton chukka with a simple home made rasam. For me rasam is the best combination for mutton chukka...
Ingredients
To Marinate
1/2 kg mutton
1 tsp chilly powder
1/2 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp salt
To Grind
1 tbsp poppy seeds, soaked in hot water
3 tbsp grated coconut
1 tsp fennel seeds
For Sauteing
3 onion,chopped
1 tbsp chilly powder
7 cloves of garlic,chopped
1 1/2 tbsp coriander powder
1/2 tsp turmeric powde
To boil with mutton
1 1/2 cup water
1 inch cinnamon stick
2 sprigs curry leaves
1 bay leaf
3 cloves
1 tsp fennel seeds
1 tsp mutton masala powder
2 tomatoes, chopped
3 tbsp oil
Methods
Clean the mutton and cut into small pieces. Marinate with ingredients mentioned for marinating and leave overnight or atleast 1 hour before cooking
Grind the masala mentioned for grinding. Keep aside
In a heavy bottom pan, heat oil and saute the marinated mutton for 5 minutes. Add in the ingredients listed for boiling the mutton. Put the lid on and cook for 20 minutes. Remove from heat
Heat oil in a wok, fry the cinnamon,fennel seeds,cloves,bay leaf and curry leaves. Once curry leaves splutters, add ginger garlic paste,tomatoes and onion and fry till wilted.
Add the grounded masala and stir. Add the boil mutton and the gravy into the sauce pan and stir well. Add the mutton masala powder and salt. Stir till well combined.
Keep stirring the meat on high heat till all the water evaporates and becomes dry. Once the mutton done remove from heat and garnish with curry leaves.
Notes
- Keep stirring the mutton to avoid burning
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