Mutton Sukka recipe with video and step by step photos. Simple and easy hotel style mutton chukka, a popular starter in many restaurants.
What is Sukka / Chukka ?
The tern Sukka aka Chukka refers to a “Dry Fry” where meat or veggie is well roasted.
Any kind of Sukka dish (dry )can be served as a starter/ appetizer or as a side for rice. This Mutton Sukka is our favorite dish and mostly enjoyed straight from the Kadai while its still roasting in it… #sudasuda ?
As such its so much fun having family standing around while cooking…digging in to taste and comment on the dish… in the name of uppu pakrathu ? and finishing off the entire dish while its still cooking…. that confirms that you made something tasty… puts a smile on your ? instantly!
This is one such dish which makes me enjoy that proud moment every time when i make it, hope it will be yours too!
This preparation is elaborate and time consuming, requires a pressure cooker and kadai for better results. Mutton with bones work too… go with boneless mutton if you plan to serve this as a starter.
Mutton Sukka – Mutton Chukka – Mutton Sukka Fry Recipe
Ingredients
To Pressure Cook
- 1/2 kg Mutton (Boneless works best)
- 10 small Shallots / Sambar Vengayam / Pearl onions halved
- 1/2 cup Tomatoes chopped
- 1 tbsp Ginger Garlic Paste
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Red Chilli powder
- 1 tsp Black pepper powder
- 1.5 tsp Salt
- 1.5 cup Water
To roast
- 1 tsp Ghee
- 10 whole Cashews halved
To saute
- 2 tbsp Oil
- 5 leaves Curry leaves
- 1 tsp Cumin seeds
- 1/2 tsp Fennel seeds
- 1 cup Onion (preferably shallots / sambar onions) roughly chopped into big pieces
- 1 tsp Ginger Garlic paste
To cook & garnish
- 1/2 tsp Garam Masala Powder
- 10 leaves Curry leaves
- 1 tsp Oil (only if using iron pan to avoid sticking) optional
Instructions
Pressure cook
- Take a pressure cooker base and start adding boneless mutton, shallots, tomato, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, black pepper powder, salt and water.
- Cover with lid and pressure cook the meat for up to 5 to 6 whistles. For tender goat meat give about 4 to 5 whistles and then switch off!
Roast
- Heat little ghee in a pan / kadai and roast cashews until crisp and golden. Remove them from the pan and set aside.
- This step is optional, cashews gives a nice crunch feel to the dish when served as a starter.
Temper & Saute
- In the same pan, heat some oil, temper with curry leaves, cumin seeds and fennel seeds. The add roughly chopped shallots / regular red onions.
- Add in little ginger garlic paste and saute along for 5 minutes or until the onions turn soft. Do not over cook, may sure to keep them a little firm. Once done, set this aside too.
Simmer & Slow roast
- When the pressure settles, open the cooker and put the cooked mutton gravy back on medium flame and bring it to a boil
- Once it comes to a rolling boil, reduce flame to low and simmer for 20 minutes or until the gravy thicken to semi-thick masala consistency.
- Add in the sauteed onions and slow roast for few minutes.
- As you cook further, the masala is thicken even more and turn a little dry. Add garam masala, fried cashews and some curry leaves at this stage and slow cook for couple of minutes and switch off!
- Spicy Mutton Sukka is all ready to be served!
Mutton Vellai Kurma – Vellai Kurma – White Kurma
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Mutton Biryani – Pressure cooker Biryani
Take a pressure cooker base and start adding boneless mutton, shallots, tomato, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, black pepper powder, salt and water.
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Cover with lid and pressure cook the meat for up to 5 to 6 whistles. For tender goat meat give about 4 to 5 whistles and then switch off!
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Meanwhile heat some ghee in a kadai and toast cashews until crisp and golden. Remove from the pan and set aside. In the same pan, heat some oil and temper with curry leaves, cumin seeds & fennel seeds. Let those fry in oil for a minute.
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Add roughly chopped shallots or regular onions along with some ginger garlic paste and saute for 5 minutes or until they turn soft & shiny. Switch off and set this aside.
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Open the cooker once the pressure releases and put it back on medium flame and bring the gravy to a rolling boil. Reduce the flame and then simmer for 15 to 20 minutes until it reduces to a semi thick stage.
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Once the gravy turns into a thick mass (semi-thick masala) add the sauteed onions to it and continue to slow roast for another 5 minutes.
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As you cook, the masala will thicken even more and get a little dry. At this stage add raw garam masala and roasted cashews and saute along for few minutes.
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Throw in few curry leaves and slow roast for couple of minutes and switch off! Tasty, spicy Mutton Sukka is all ready to be served.
Notes
You may choose to use Boneless mutton on bone – in meat depending on your preference. Adding raw garam masala gives nice flavor to the dish.
Mutton Sukka Recipe – Mutton Chukka Recipe – Mutton Sukha Recipe – How to make Mutton Sukka Fry – Dry Mutton Fry – How to make Mutton Fry recipe – How to make Mutton Chukka – Kadai Mutton – Varutha Aattu Kari – Boneless Mutton Fry recipe – Boneless Mutton Sukka recipe – Mutton Chukka Varuval – Mutton Sukka Varuval recipe – மட்டன் சுக்கா – #muttonsukka #muttonchukka #muttonfry
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Comments
31 responses to “MUTTON SUKKA RECIPE – Mutton Chukka Fry”
This recipe like all your recipe was amazing. Everyone loved it. Can I please ask where you bought the steel kadai. Really appreciate if you can share the brand detail. I am getting rid of all my nonstick pans slowly .
Hello Bobby, thanks a bunch for trying and getting back with a feedback, appreciate it! That steel kadai is something I bought here locally from one of the Indian stores, guess its Patel bros., doesn’t have a brand name. But I have book marked the items that I use in my kitchen on my amazon store, Vinod steel kadai is good, have seen my family using it in India. Or simply use a heavy steel pressure cooker pan, that will do the job! Check this link for all pots and pans that I use in my kitchen, appreciate if you buy from our store
https://www.amazon.com/shop/spiceindiaonline
Thanks!
This was not the recipe I read a few years back. It involved grinding some fresh spices….
Yes rebekah, even I came searching for the other recipe which I have tried many times before . I remember it involved grinding some spices and then pressure cooking
Hello Rebekah & Vigneshwari,
Its pretty much the same recipe except to keep it easy… garam masala powder is being used here. If you can always use fresh ground masala (4 cloves + 1 small piece cinnamon + 1 cardamom + 1 tsp of Cumin seeds + 1/4 tsp Fennel seeds + 1/2 tsp black pepper powder ) roasted and powdered, add this while pressure cooking or sauteing. Thanks!
MOST AROMA NO1 super taste receiepe.
Nandri ???nandri Mr. Dhanapal.
Hi Mullai,
Awesome Recipe. Thank you so much.
Regards,
Shuba
I tried this and was awesome as others said I got so much compliments, the best compliment from my daughter who is VERY picky.she loved it thank u
good very nice
Tried out this recipe and it was really awesome… Got lots of appreciation from my hubby.. Thank you so much for this wonderful recipe..
Im a little confused about how much water to use…can u define that for me?
Tamil, its about a cup of water. Thanks.
tried mutton sukka and taste was awesome.Thanks a lot mullai for this recipe
Came out delicious!!! Thanks fr sharing this recipe 🙂
Really yumm. Waiting to cook it for my family when I visit India!
hi mullai,
can i try this with chicken, i am planning to cook for 30 people this time.
Mullai.. I tried this yesterday and it was awesome.. Sema taste ponga.. Thanks for the wonderful receipe…
thank u mullai…
Wow……
Hi Mullai, I made this dish today….and it came out to be perfect….my husband who is very finicky about trying anything new…just loved it….Thanx a lot for such a wonderful recipe. Nidhi
The recipe rocks.
Can you pls post the recipe for meen-kuzhambu. made mainly wth tamarind and chilly powder.
Thanks
Rohini
Rohini, thanks for your feedback and would appreciate to post all request under appropriate thread. There are quite a few varieties of fish gravy, so pls use the search and try. Fish kuzhambhu (andhra mess style) is the closest to what you are asking, pls check. Thanks.
Hi Mullai Akka,
Tried this week.People were praising me(the dish particularly !!) like anythng. All goes to you.
U r so spl..u hav become a part of our family. 🙂
Akka , can you suggest any gud side.promised my indian friend to get sme side for xmas lunch.
Thanks for your wonderful recipes.
rohini
hey mullai….looks so yummy….and it very much looks like the sukka my husband loves at hotel ponnuswamy….will recreate this during the weekend…..
Looks yummy…
Cheers
Busy Bee
Looks Perfect Mullai….thanks for sharing.
Hi mullai This really looks yummy, as we don't take mutton can the same be tried out with beef?
soooo yummmy.have to try.
thanks mullai
Looks yummy…Mullai what sambaar and poriyal it is ??
Makes me hungry….
Have a great day
Vegu viraivil ungal Spicelndiavil!!! hahaha hi cap I know you're vegetarian.. you can try the same with potatoes, only thing potato will cook much faster and turn mushy if kept for long time. So adjust the time and use the same ingredients.
looks yummy will try it soon and let u know……