Spicy Chettinad Mutton Chukka (Dry Mutton Curry)
1 hour
1066 reads
About Spicy Chettinad Mutton Chukka (Dry Mutton Curry)
Ignite your senses with the fiery flavors of Chettinad Mutton Chukka, a vibrant and aromatic dry curry hailing from South India. Imagine tender morsels of mutton simmered in a rich tapestry of spices, onions, and tomatoes, creating a culinary masterpiece.This "chukka" style emphasizes a dry texture, allowing the robust spices to truly shine. Follow our easy step-by-step guide to create an authentic Chettinad experience, complete with tips for perfecting the texture and spice level.Get ready to embark on a flavor adventure that will tantalize your taste buds and leave you craving more.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
Mutton and Aromatics
Vegetables and Spices
- 1 large Onion finely chopped
- 1 large Tomato finely chopped
- 3 Chili dried, or as per your heat preference, red
- 2 tsp Ginger-Garlic Paste
- 1 sprig Curry Leaves
Spice Powders
- 1 tsp Turmeric Powder
- ½ tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Fennel Powder seed
- 1 tsp Chili Powder
- 1 tsp Garam Masala
- 1 tsp Pepper Powder black
Instructions
- Heat the oil in a pan. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté until fragrant and the cumin seeds begin to crackle. This blooming of spices releases their aromatic oils, enhancing the overall flavor of the dish.
- Add the chopped onions, dried red chiles, ginger-garlic paste, and curry leaves to the pan. Sauté for about 2 minutes, or until the onions soften and become translucent.
- Add the mutton cubes and salt to the pan. Mix well, ensuring the mutton is coated with the spice mixture.
- Cover the pan and cook over medium heat for 10-15 minutes, allowing the mutton to release its natural juices and brown slightly.
- Add the chopped tomatoes to the pan. Cook until they break down and become mushy, creating a rich sauce.
- Add the turmeric powder, cumin powder, fennel seed powder, garam masala, chili powder, and black pepper powder to the pan. Mix thoroughly and cook for about 1 minute, allowing the spices to toast and deepen in flavor.
- Add water to the pan, enough to partially submerge the mutton. Cover and cook over medium heat until the mutton is completely tender. This may take approximately 40-45 minutes, depending on the cut and quality of the meat. Add water a little at a time as needed to prevent the curry from drying out completely. The mutton should be fork-tender when done.
- Stir in the chopped coriander leaves. Cook for another minute to wilt the coriander and enhance the fresh aroma of the dish. Remove from heat and serve hot.
Recipe Notes
Expert Tips
- For a richer flavor, brown the mutton pieces well before adding them to the curry.
- Adjust the spice level by adding more or fewer chilies according to your preference.
- Adding a splash of vinegar or tamarind pulp can enhance the tanginess of the curry.
Storage Instructions
- Store leftover mutton curry in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
Also See
Related Posts You May Like
Recipe Nutrition
Calories: 134kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 22mgPotassium: 265mgFiber: 4gSugar: 3gVitamin A: 910IUVitamin C: 23mgCalcium: 63mgIron: 2mg
Akum Raj Jamir
Articles: 153
5 Comments
Leave a Reply
You must be logged in to post a comment.
Such a tempting dish! Thank you.
This is fantastic! Thank you for sharing.
Looks so wonderful! Thanks for posting.
WOW non veg item by super chef
Awesome recipe