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Home Dish Madurai Mutton Chukka

Madurai Mutton Chukka

Name: How to cook Madurai Mutton Chukka - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Madurai Mutton Chukka

#rr - This is a traditional dry mutton curry in the authentic Madurai style. Chukka means dry and the mutton is cooked with a concoction of various spices that is dry roasted and freshly ground.

Ingredient

Food ration :

3-4 servings

Cooking time :

30 minutes

400gms

mutton on bones, cubed

2-3 tbsp.

oil

1-2 tbsp.

ghee

1 tbsp.

ginger-garlic paste

1/2 tsp.

turmeric powder

1 tsp.

red chili powder

onions, chopped

8-10

garlic cloves, crushed

green chilies, chopped

1 sprig

curry leaves

2-3

dry red chilies, few curry leaves & onion rings to garnish

2 tbsp.

coriander seeds

7-8

dry red chilies

2-3

green cardamoms

"cinnamon stick

4-5

cloves

1 tsp.

cumin seeds

1/4 tsp.

fenugreek seeds

1/2 tsp.

peppercorns

1 tsp.

fennel seeds

Cooking instructions

* Step 1

Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.

* Step 2

Heat oil in a pan and fry the curry leaves & dry red chilies for the garnish. Drain and set aside.

* Step 3

In the same oil, sauté the ginger garlic paste, turmeric powder and red chili powder for a few seconds.

* Step 4

Add the mutton and salt. Mix everything well and sauté for 2 minutes. Add 1/2 - 1 cup water.

* Step 5

Pressure cook for 20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

* Step 6

Heat the ghee & fry the crushed garlic, onion & green chilies till light brown.

* Step 7

Add the boiled mutton pieces & curry leaves. Give it a stir.

* Step 8

Now add 3 tbsp. of the prepared spice mix, followed by the stock.

* Step 9

Cover and simmer till the gravy turns thick.

* Step 10

Garnish with fried curry leaves, dry red chilies and onion rings. Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.