Mutton Chukka Varuval – Mutton Sukka – Dry Mutton Fry – How to make Mutton Sukka Fry – Chik Chik Kari as we call it in our home… its kind of a dry mutton fry where the mutton is cooked till all the water content in it gets dried up almost like uppu kandam. One of my favorites out of all mutton dishes… just tastes out of the world with simple sambar or thayir sadham.
Normally amma makes it when we get a large batch of mutton… a portion of the cooked boneless mutton is specially reserved to make this dry fry on sundays… as its slow cooked for hours.. only limited quantity is made just for the kids…. 😛 Sometimes to cut down on the time its literally deep fried, that mutton becomes crunch crunch just like biscuit and that when paired with thayir sadam 😛 i have no words to express the taste!
Try our MUTTON PEPPER MASALA MUTTON CURRY MUTTON KEEMA CURRY
Mutton Chukka Varuval
Ingredients
Ingredients to cook the mutton
- 1/2 kg Mutton boneless, 20 bite size pieces
- 1 teaspoon Ginger garlic paste
- 1 pinch Turmeric powder
- 1 teaspoon Salt kosher / crystal salt
- 2 cups Water
Ingredients to make the fry
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Black pepper powder
- 1/4 teaspoon Garam masala powder
- 10 leaves Curry leaves
- 1 teaspoon Ghee
- 2 teaspoons Oil
- 1/4 teaspoon Salt or 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.
- For a change try our CHICKEN SUKKA VARUVAL
Lets see how to make this mutton chukka varuval…
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. Try our MUTTON KARI DOSAI
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.
Followed by coriander powder.
Followed by black pepper powder. (preferably freshly ground)
Some garam masala powder.. Try MUTTON CHOPS
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. Here is another version of MUTTON SUKKA
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