Chettinad Mutton Sukka, Mutton Chukka recipe, Mutton Chukka Varuval

Initial Preparation:

1. Clean, wash the mutton pieces, drain the water completely and set aside.
2. Dry roast the ingredients mentioned in 'For Chettinad Masala' until fragrant and slightly golden in color.
3. Remove from heat, let it cool completely. Then grind to a fine powder and set aside.

Cooking Mutton:

1. Heat 1 tablespoon oil in a pressure cooker.
2. Add in the crushed ginger-garlic, turmeric powder and saute for 1-2 minutes on low-medium heat.
3. Then add in the mutton pieces and mix well.
4. Cover and cook until the water oozes out from the meat on low-medium heat, for about 5 minutes.
5. Add in the kashmiri chilli powder,salt and saute for a minute on low-medium heat.
6. Then add in ½ cup of water and mix well.
7. Pressure cook for about 4-5 whistles, remove from heat, allow the pressure to be settled down.

Mutton Sukka Preparation:

1. Heat 2 tablespoons of oil in a heavy bottomed pan, splutter mustard seeds.
2. Add in the dried chillies and fry for few seconds.
3. Add in the halved pearl onions, curry leaves and saute until the onions become translucent.
4. Add in the cooked meat along with gravy and mix well.
5. Cook for about 2-3 minutes on high heat.
6. Add in the prepared chettinad masala powder and mix well.
7. Cook until the gravy is completely dry on low-medium heat. Stir at regular intervals. Adjust salt.
8. Remove from heat, sprinkle chopped coriander leaves and serve hot :)