Village style Mutton Chukka

Village style mutton chukka is a spicy and flavorful South Indian dish made with mutton, onions, tomatoes, and a variety of aromatic spices. It is a popular dish in Tamil Nadu, particularly in the Chettinad region, where it originated.

Mutton chukka is said to have been invented by the Chettiar community, who were known for their love of spicy food. The dish was traditionally prepared with fresh mutton that was marinated in a spice blend, then slow-cooked over a wood fire until tender and succulent.

Over time, the dish has evolved and adapted to modern cooking techniques. Today, it is often made using pressure cookers or slow cookers, and can be served as a main course with rice or bread.

In addition to its rich flavor and history, mutton chukka also offers several health benefits. Mutton is a good source of protein, which is essential for building and repairing muscles. It also contains important vitamins and minerals, including iron, zinc, and vitamin B12.

However, it is important to note that mutton can also be high in fat and calories, so it should be consumed in moderation as part of a balanced diet. Additionally, the spicy nature of mutton chukka may not be suitable for those with digestive issues or a sensitivity to spicy food.

Mutton Chukka

Ingredients

  • 500g boneless mutton, cut into small pieces
  • 1 onion, chopped
  • 3-4 garlic cloves, minced
  • 1 inch ginger, minced
  • 2-3 green chillies, chopped
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 2 tablespoons oil
  • Salt, to taste
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon chopped curry leaves

For Spice Powder

  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 dried red chillies
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon turmeric powder

Method

  1. Dry roast the fennel seeds, cumin seeds, coriander seeds, dried red chillies, peppercorns and turmeric powder in a pan on low heat until fragrant. Remove from heat and let cool. Grind the roasted spices into a fine powder and set aside.
  2. Heat oil in a pan and add the cinnamon stick, cardamom pods and cloves. Fry until fragrant.
  3. Add the chopped onions, garlic, ginger and green chillies to the pan and sauté until the onions turn translucent.
  4. Add the mutton pieces to the pan and stir well. Cook for 5-6 minutes until the mutton changes color.
  5. Add the ground spice powder to the pan and mix well. Cook for 2-3 minutes until the spices are well combined.
  6. Add enough water to the pan to cover the mutton. Season with salt and bring to a boil.
  7. Reduce the heat and simmer for 30-40 minutes, stirring occasionally, until the mutton is cooked and the gravy has thickened.
  8. Add the chopped coriander leaves and Curry leaves and mix well. Serve hot with steamed rice or roti.

Note: For a richer flavor, you can replace water with coconut milk in step 6.

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Sudhanraj Ravikumar
Sudhanraj Ravikumar

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