Mutton Sukka is a spicy tasty dry curry made by cooking evenly cut small chops of mutton with tempered onions, spices and masala powders. Mutton Sukka is an ideal choice of side for non-veg meal and relished by all. Mutton Chukka Recipe is presented in this post with step by step pictures and video.
Mutton is not very regular in our menu but whenever we get it, its mostly biriyani or Mutton Sukka as its our family favourite. I wanted to share ammas chettinad version of mutton chukka and here it is for you all. This is too good that we can even have it as such or pair it with biriyani or curd rice. It is called Mutton Sukka or Mutton Chukka.
About Mutton Sukka
Mutton Sukka or Mutton Chukka – Chukka or Sukka means dry curry so Mutton Sukka translates to Mutton dry fry.
Mutton Sukka is a spicy semi dry curry that pairs up well with biryani, rice or even pulao varieties. I wanted to share this version of Mutton Sukka as it is so tasty, flavourful and easy to make too. Freshly grinded masala gives a unique aroma to this dish that it takes it to whole new world. The main advantage of this recipe is if you do not have time you can skip the making of sukka masala powder and add red chilli powder, coriander powder and garam masala powder instead.
Amma usually makes Mutton Sukka using freshly grinded spices but attimes she makes it without it and it tastes so good, do check tips section for it.
More mutton recipes
Mutton Sukka Ingredients
- Mutton – Choose tender mutton, ask the vendor to chop into small pieces which will be perfect for Mutton Sukka.
- Spices – A blend of spices including coriadner seeds, pepper corns, fennel seeds, red chillies are roasted and grinded to make Sukka Masala.
- Onion, Tomato – Small onion is best for this recipe, however you can replace with big onion too. Tomato is optional but I recommend adding it to make this curry a bit juicy.
- Tempering – Adding whole spices for temering gives a nice aroma to this dish
- Spice powders – Sukka masala is the main ingredient but turmeric and kashmiri chilli powder is also used.
Mutton Sukka is one of our family favourites. This version amma makes is absolutely delicious. I have added my usual twist in the sukka masala powder.
Mutton Chukka is easy to cook, tasty destination to satisfy nonveg craving which the family will come back for more. Sukka usually tastes best with boneless pieces however it can be made with small bones also.
Freshly grinded spices gives this dish a unique flavour and aroma. But Mutton Sukka made with readymade powders also is no less so go ahead with it if you are pressed for time.
If you have any more questions about this Mutton Sukka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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Mutton Sukka | Mutton Chukka
Ingredients
- 400 gms mutton
- 1 tsp ginger garlic paste
- 1/2 cup small onion
- 15 pieces garlic pearls
- 1/2 cup tomato
- 1/4 tsp turmeric powder
- 3/4 tsp red chilli powder
- salt to taste
To temper:
- 1 tbsp oil
- 1/2 tsp fennel seeds
- 1/2 inch cinnamon
- 2 pieces cloves
- 2 small cardamom
- a small piece bayleaf
- few curry leaves
For Sukka Masala – To roast & grind :
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1/2 tsp cumin seeds
- 2 pieces red chillies
- 1/2 tsp pepper corns
Instructions
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In a pressure cooker add the mutton pieces with turmeric powder, 1/4 tsp chilli powder, salt and saute till it changes color.
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Then add water and pressure cook for 5 to 6 whistles(or until soft) in medium low flame.
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Once mutton is cooked, keep it aside reserving little water.In a kadai – add the items under 'to temper' table then add onion, garlic and fry till it is slightly browned.
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Then add tomato and saute till it is mushy and raw smell leaves.Add red chilli powder, coriander powder and saute well.
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Then add cooked mutton pieces with little water that is reserved already and allow it to boil for the masala to blend well.
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Then add coconut milk and let it get cooked till it dry like chukka. If you prefer gravy kind then switch off at that stage itself.
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If you prefer you can garnish with a tsp of chopped coriander leaves. Enjoy tasty Mutton Chukka!
Video
Notes
- Adding tomatoes is optional too but I would recommend adding it as it helps in retaining the juiciness of the curry.
- The authentic sukka is even more dry and almost black in color, but we like it this way a bit juicy. You can cook for few more mins to get a more dry fry.
- If it starts getting thicker, it will stick so add little more oil at this stage.
- Use a heavy bottomed iron kadai or iron pan for best results as it makes the curry taste perfect.
- Incase if you want to make this Mutton Sukka without making the masala powder add 1 and 3/4 tsp kashmiri chilli powder along with 2 tsp coriander powder and 1.5 tsp garam masala powder once water is absorbed.
- You can add gingelly oil for this sukka for a great flavour.
- You can use the same recipe for Chicken Sukka too. Make sure to pressure cook chicken for just 2-3 whistles.
- If you have leftover mutton kuzhambu, you can use the mutton pieces to make chukka too.
Nutrition
Mutton Sukka Recipe Step by Step
Cooking Mutton
1.To a pressure cooker heat 1 tsp oil – add 400 gms mutton(cleaned & washed well) along with 1/4 tsp turmeric powder, 1 tsp ginger garlic paste and salt to taste.
2.Saute for few minutes or until the color changes. It will let out water while sauteing.
3.Add 1/2 cup water to it. Make sure to add very little water.
4.Pressure cook for 5-6 whistles or until mutton turns soft.
5.Open and check if water it more then switch on and keep flame in medium high for the water to get absorbed. If water is less then you can add it as such itself. Set aside.
Making Sukka Masala
6.Heat a pan add 1 tsp coriander seeds, 1 tsp fennel seeds, 1/2 tsp pepper corns, 1/2 tsp cumin seeds, 2 small red chillies.
7.Roast for 3 mins or until nice aroma comes, roast in low flame do not burn the spices.
8.Cool down then grind it to a slightly coarse powder and set aside.
Tempering
9.Heat 2 tbsp oil – add 1/2 inch cinnamon, 2 numbers cloves, 2 numbers cardamom, 1 small bayleaf, few curry leaves. Give a quick saute.
Cooking mutton with onion, tomato
10.Add 15 numbers garlic, 1 cup small onion(halved), salt to taste.
11.Saute until transparent and golden.
12.Add 1/2 cup tomatoes (finely chopped).
13.Saute until mushy and raw smell of tomatoes leave.
14.Add cooked mutton along with stock.
15.Give a quick mix and let it cook for few mins.
16.Cook until water is almost absorbed.
17.It should be slightly juicy not too dry.
Adding Sukka Masala
18.Add 3/4 tsp kashmiri red chilli powder along with prepared spice powder.
19.Cook for 3-5 mins. Keep roasting until dry, add little oil if it sticks.
20.Add curry leaves, give a quick mix and switch off.
Serve with rice.
Expert Tips
- Adding tomatoes is optional too but I would recommend adding it as it helps in retaining the juiciness of the curry.
- The authentic sukka is even more dry and almost black in color, but we like it this way a bit juicy. You can cook for few more mins to get a more dry fry.
- If it starts getting thicker, it will stick so add little more oil at this stage.
- Use a heavy bottomed iron kadai or iron pan for best results as it makes the curry taste perfect.
- Incase if you want to make this Mutton Sukka without making the masala powder add 1 and 3/4 tsp kashmiri chilli powder along with 2 tsp coriander powder and 1.5 tsp garam masala powder once water is absorbed.
- You can add gingelly oil for this sukka for a great flavour.
- You can use the same recipe for Chicken Sukka too. Make sure to pressure cook chicken for just 2-3 whistles.
- If you have leftover mutton kuzhambu, you can use the mutton pieces to make chukka too.
Variations
- You can dry 1/4 cup coconut milk to make it semi gravy and for a different flavour.
- You can skip tomatoes if you like dry fry. Add lemon juice instead at the end adn switch off.
- Add 1 tbsp chopped coriander leaves as garnish if you like the flavour.
Storing & Serving Suggestion
Serve it with rice, biryani, roti, phulka or even idli dosa.
This Mutton Sukka keeps well in room temperature for a day and in fridge for 2 days. If storing in fridge reheat by adding little water and then serve it.
FAQS
1.What is Mutton Sukka?
Mutton Sukka is a dry curry made with cooking mutton along with spices, making a freshly made sukka masala and cooking until nicely roasted. Mutton Sukka or Mutton Chukka is a dry fry which pairs up well with rice, chapathi, etc.
2.Can I use this recipe for chicken?
Yes you can very well use this recipe and replace mutton with chicken. But make sure to cook chicken accordingly.
3.I want more gravy. What can I do?
Mutton Sukka is meant to be dry but if you want more gravy then add more tomatoes and cook accordingly. Add little more water while cooking mutton which will yield more gravy. You can even add 1/2 cup coconut milk at the end.
4.Can I make Mutton Sukka without Sukka Masala?
Yes you can make. Kindly check expert tips section, I have given instructions with measures.
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