Mutton Chukka Varuval

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Preparation time
15 mins
Cooking time
10 mins
Difficulty
easy
Serves
4 people
Meal course
Lunch
Posted by
Posted on
0 (1/2 kg approx, cut into small pieces)
Mutton
1 tea spoon
Ginger Garlic paste
1 tea spoon
Turmeric powder
1 1/4 tea spoon
Salt
1 tea spoon
Red chili powder
1/2 tea spoon
Coriander /dhania powder
1/2 tea spoon
Black pepper corns
1/4 tea spoon
Garam masala
10 Nos
Curry leaves
1 tea spoon
ghee
2 tea spoon
Oil
Mutton Chukka Varuval

Mutton Chukka Varuval  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.

  1. 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
  2. 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
  3. Heat the cooked meat along with some stock… in a pan or kadai. Add in turmeric powder.
  4. Adding 1/4 teaspoon salt (meat is already cooked with 1 teaspoon salt and this one is for the masala powders)
  5. Now add in red chilli powder.
  6. Followed by coriander powder.
  7. Some garam masala powder.. Try MUTTON CHOPS
  8. Followed by black pepper powder. (preferably freshly ground)
  9. 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.
  10. Add in ghee at this stage and slow roast…for another 10 minutes.
  11. 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.
  12. 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!
  13. Finally finish off with some curry leaves. Here is another version of MUTTON SUKKA

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