Mutton Chukka Varuval aka Mutton Sukka is a kind of a dry mutton fry almost similar to uppu kari... we at home call it CHIK CHIK KARI
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Side Dish
Cuisine: Indian, Tamilnadu
Keyword: dryfry, mutton, sidedish, sukka
Servings: 3
Author: Mullai Madavan
Ingredients
Ingredients to cook the mutton
1/2kgMuttonboneless, 20 bite size pieces
1teaspoonGinger garlic paste
1pinchTurmeric powder
1teaspoon Saltkosher / crystal salt
2cupsWater
Ingredients to make the fry
1/4teaspoonTurmeric powder
1teaspoonRed Chilli Powder
1/2teaspoonCoriander powder
1/2teaspoonBlack pepper powder
1/4teaspoonGaram masala powder
10leavesCurry leaves
1 teaspoonGhee
2teaspoonsOil
1/4teaspoon Saltor to taste
Instructions
Take a pressure cooker pan and pressure cook the raw mutton (tiny pieces pls) with turmeric, salt, ginger garlic paste and water. Pressure cook for upto 4 to 5 whistles . Switch off.
The mutton will have some stock from cooking procedure… you can use the stock to make soup or gravy and use the cooked meat of this recipe
Heat the cooked meat along with some stock… in a pan or kadai. Add in turmeric powder.
Adding 1/4 teaspoon salt (meat is already cooked with 1 teaspoon salt and this one is for the masala powders)
Now add in red chilli powder, coriander powder, black pepper powder. (preferably freshly ground) & garam masala powder..
Saute this until the meat gets coated with the masala… all the masala powder will drink up whatever mutton juice left and start becoming dry. Throw in a few curry leaves and slow roast…for 10 minutes.
Add in ghee at this stage and slow roast…for another 10 minutes.
This will be roasting for next 1 hour over low flame and you will adding little oil and tossing and stir frying now and then
At one point the mutton will look extremely dry with the masala literally turning dark brown and the texture of the meat will look kind of crispy on the outer edges… that dry mutton will actually make “chick chick” when you saute them in the pan, that’s how it got its name in our house… that sound will prompt us that this dish is made!
Finally finish off with some curry leaves.
Notes
Serves few lucky ones (2 to 3)
This dish never makes it to the table, its almost gone when half frying in the pan.
To cut down on the time of slow roasting… just deep fry.