Mutton chuka

This is an unavoidable recipie in each and every Non-veg hotels in tamilnadu. Why don’t u try it in home. And I am sure you will definitely get a word of appreciation from the one who taste your preparation. My daughter who refuses to take mutton had it lip smacking with his favorite curd rice and I am sure your kids and family will relish its taste

Here is how the preparation goes.

Ingredients

• Mutton-500(1/2 kg) gms
• Minced small onion-300-400gms(chinna venkayam or ulli-If more onion is added it gives good taste)
• Tomato 2
• Ginger garlic paste-1-2 teaspoon
• Corriander powder(thania podi)-3 teaspoon
• Garam masala (Kuzhambu milagai Thool)-3 teaspoons
• Turmeric powder(manjal podi)-1/2 teaspoon
• Garlic Chopped(poondu)-5 pods

To Fry

• Gingely or ground nut oil
• Cinamon(pattai)-2 small pieces
• Clove(kirambu)-2
• Bay leaf-a small piece
• Curry leaf(karu veppalai) -few stigs
• Fennel seed(perunjerakam)-1 teaspoon

Grind the following ingredients

• Grated coconut-half the coconut(I prefer more coconut for taste if you are diet consicious you can reduce it).

Note:You can also add as thenka pal(conout milk prepated from grinding coconut in mixie nd mixing little water and filtering out to get thenka pal or coconut milk) instead of adding water.It has a sweet and spicy incredible taste if you add thenkapal believe me.

• Cashews- 2 tsp
• Fennel seeds(perunjerrakam)-1 teaspoon

Method

• Cut the mutton into Small pieces and clean it thoroughly with plenty of water.
•  
• In a kadai add 2 tsp of groundnut or gingely oil,onion(do not use of all the onions use say about 2 tsp),garlic and saute it till they become golden brown then add coriander powder followed by kulambu millagai thool and chilli powder and now time add up the mutton and saute for two minutes, Now pressure cook the mutton by adding water or thenkapal till the mutton get immersed add 2 pinch of tumeric and salt into it and wait for the first whistle keeping it in high flame,once you get the first whistle lower the fame and leave the pan for 10 minutes in sim and after 10 minutes turn off.
• In the mean time grind the items given in the ingredients,that is coconut ,fennel seeds and cashew nuts add little water to make it a smooth paste.
• Now again take a kadai and add little oil(preferably gingely oil)then add cinnamon,clove bay leaf and saute it,now add the rest of onions ,curry leaf and fry till golden brown and then add tomatoes and saute them for about 3-5 minutes depending on texture of the tomatoes,now transfer this int o the pressure pan where we have cooked the mutton pieces for 10 minutes if required add more salt and kulambu millagai thool and chili powder.Give it a good stir until the gravy becomes thick keep stirring for five minutes.Once you are happy with the Chukka remove form flame and you can now transfer it in a serving bowl.

Ya...you are done with a incredible traditional,lip smacking ,yummy,tempting mutton chukka ready on the table.Ahh..and people at home must be waiting irresistible to taste it from it great aroma spread all the home.

Posted in: