Thursday, May 8, 2014

Mutton chukka

This is our home style of mutton chukka....It is super spicy and goes well with rasam sadham or curd rice...It can also be used as side dish for dosa...Usually we take the meat pieces from mutton kuzhambu and prepare i started from scratch....but u can do like that if u want...


Mutton 1 lb
Cinnamon sticks 2 inch
cardamom 1
Fennel seeds1 1/2 tsp
Curryleaves1 sprig
Red chillies 10 or 12
Cashew piecesfew
Red onion  1 big 
Ginger garlic paste1 tblsp
Turmeric powder1 tsp
Pepper powder 1 1/2 tblsp
Jeera powder2 tblsp
Yogurt 1/4 cup


Wash and clean mutton pieces and then marinate it with little yogurt, turmeric and salt....Heat a pressure pan with oil and add cinnamon,cloves,cardamom and fennel seeds...

When fennel seeds splutter,add cashew pieces and fry for a minute...Then add curry leaves and dry red chillies...fry for some time..

Then add the chopped red onion  and ginger garlic paste and fry them till transparent...Now add the marinated mutton(or mutton from gravy here) and the pepper powder and jeera powder...

Mix well and let it cook for sometime in oil, partially closing the lid in medium flame...After 5 to 10 minutes add little water (just enough to partially immerse)...

Close the lid and pressure cook for 5 or 6 whistles and in low flame for 5 minutes...let the pressure release by itself and then open the cooker...

If there is some water boil and let it evaporate until it comes to semi gravy consistency...

Enjoy with hot rice and can even nix and eat this with rice...

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