MUTTON SUKKA RECIPE – Mutton Chukka Fry (2024)

Mullai November 6, 2008 33335 31 Comments

Accompaniments

Mutton Sukka recipe with video and step by step photos. Simple and easy hotel style mutton chukka, a popular starter in many restaurants.

What is Sukka / Chukka ?

The tern Sukka aka Chukka refers to a “Dry Fry” where meat or veggie is well roasted.

Any kind of Sukka dish (dry )can be served as a starter/ appetizer or as a side for rice. This Mutton Sukka is our favorite dish and mostly enjoyed straight from the Kadai while its still roasting in it… #sudasuda 😋

As such its so much fun having family standing around while cooking…digging in to taste and comment on the dish… in the name of uppu pakrathu 🤪 and finishing off the entire dish while its still cooking…. that confirms that you made something tasty… puts a smile on your 😊 instantly!

This is one such dish which makes me enjoy that proud moment every time when i make it, hope it will be yours too!

This preparation is elaborate and time consuming, requires a pressure cooker and kadai for better results. Mutton with bones work too… go with boneless mutton if you plan to serve this as a starter.

Mutton Sukka – Mutton Chukka – Mutton Sukka Fry Recipe

Sukka / Sukha means "Dry" and this recipe is all about making a dry starter dish "Mutton Sukka" made with tender goat meat cooked slow cooked in traditional authentic south indian curry powder. This can be served as a starter or side for any rice dish!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: accompaniment, Appetizer, Side Dish, starter

Cuisine: Indian, madras, south indian, tamil nadu

Keyword: goat meat, how to make mutton sukka fry, mutton, mutton chukka, mutton dry fry, mutton fry, mutton sukha, mutton sukka

Servings: 4

Author: Mullai Madavan

Ingredients

To Pressure Cook

1/2 kg Mutton (Boneless works best)
10 small Shallots / Sambar Vengayam / Pearl onions halved
1/2 cup Tomatoes chopped
1 tbsp Ginger Garlic Paste
1/4 tsp Turmeric powder
1 tbsp Coriander powder
1 tsp Red Chilli powder
1 tsp Black pepper powder
1.5 tsp Salt
1.5 cup Water

To roast

1 tsp Ghee
10 whole Cashews halved

To saute

2 tbsp Oil
5 leaves Curry leaves
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 cup Onion (preferably shallots / sambar onions) roughly chopped into big pieces
1 tsp Ginger Garlic paste

To cook & garnish

1/2 tsp Garam Masala Powder
10 leaves Curry leaves
1 tsp Oil (only if using iron pan to avoid sticking) optional

Instructions

Pressure cook

Take a pressure cooker base and start adding boneless mutton, shallots, tomato, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, black pepper powder, salt and water.
Cover with lid and pressure cook the meat for up to 5 to 6 whistles. For tender goat meat give about 4 to 5 whistles and then switch off!

Roast

Heat little ghee in a pan / kadai and roast cashews until crisp and golden. Remove them from the pan and set aside.
This step is optional, cashews gives a nice crunch feel to the dish when served as a starter.

Temper & Saute

In the same pan, heat some oil, temper with curry leaves, cumin seeds and fennel seeds. The add roughly chopped shallots / regular red onions.
Add in little ginger garlic paste and saute along for 5 minutes or until the onions turn soft. Do not over cook, may sure to keep them a little firm. Once done, set this aside too.

Simmer & Slow roast

When the pressure settles, open the cooker and put the cooked mutton gravy back on medium flame and bring it to a boil
Once it comes to a rolling boil, reduce flame to low and simmer for 20 minutes or until the gravy thicken to semi-thick masala consistency.
Add in the sauteed onions and slow roast for few minutes.
As you cook further, the masala is thicken even more and turn a little dry. Add garam masala, fried cashews and some curry leaves at this stage and slow cook for couple of minutes and switch off!
Spicy Mutton Sukka is all ready to be served!

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Mutton Biryani – Pressure cooker Biryani

Take a pressure cooker base and start adding boneless mutton, shallots, tomato, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, black pepper powder, salt and water.

Cover with lid and pressure cook the meat for up to 5 to 6 whistles. For tender goat meat give about 4 to 5 whistles and then switch off!

Meanwhile heat some ghee in a kadai and toast cashews until crisp and golden. Remove from the pan and set aside. In the same pan, heat some oil and temper with curry leaves, cumin seeds & fennel seeds. Let those fry in oil for a minute.

Add roughly chopped shallots or regular onions along with some ginger garlic paste and saute for 5 minutes or until they turn soft & shiny. Switch off and set this aside.

Open the cooker once the pressure releases and put it back on medium flame and bring the gravy to a rolling boil. Reduce the flame and then simmer for 15 to 20 minutes until it reduces to a semi thick stage.

Once the gravy turns into a thick mass (semi-thick masala) add the sauteed onions to it and continue to slow roast for another 5 minutes.

As you cook, the masala will thicken even more and get a little dry. At this stage add raw garam masala and roasted cashews and saute along for few minutes.

Throw in few curry leaves and slow roast for couple of minutes and switch off! Tasty, spicy Mutton Sukka is all ready to be served.

Notes

You may choose to use Boneless mutton on bone – in meat depending on your preference. Adding raw garam masala gives nice flavor to the dish.

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