Name: Spicy Chettinad Mutton Chukka recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 450 gms mutton on bones, cubed; 3 tbsp. oil; 2-3 onions, chopped; 1 sprig curry leaves; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 1 tsp. tamarind paste; 1/2 tsp. turmeric powder; salt to taste; 3-4 tbsp. chettinad spice paste; Chettinad Spice Mix -; 2-3 tbsp. coriander seeds; 8-10 dry red chilies; 2-3 green cardamoms; 1" cinnamon stick; 5-6 cloves; 1 tbsp. cumin seeds; 2 tbsp. fresh grated coconut; 1 javitri (mace); 1 tbsp. stone flower; 1 star anise; 1/4 tsp. fenugreek seeds; 1/2 tsp. peppercorns; 1 tbsp. fennel seeds; 1 tbsp. sesame seeds

ABOUT Spicy Chettinad Mutton Chukka RECIPE

Chettinad cuisine is know for its hot and spicy dishes. One of them is the Mutton Chukka, which is a traditional mutton curry cooked in the Chettinad style. Chukka means dry and the mutton is cooked with a wide array of spices, the most important being the special homemade Chettinad spice powder. This yummy preparation can be enjoyed with either plain steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or any Indian bread.

Ingredients Serving: 4

450 gms mutton on bones, cubed
3 tbsp. oil
2-3 onions, chopped
1 sprig curry leaves
1 tsp. ginger-garlic paste
1 tomato, chopped
1 tsp. tamarind paste
1/2 tsp. turmeric powder
salt to taste
3-4 tbsp. chettinad spice paste
Chettinad Spice Mix -
2-3 tbsp. coriander seeds
8-10 dry red chilies
2-3 green cardamoms
1" cinnamon stick
5-6 cloves
1 tbsp. cumin seeds
2 tbsp. fresh grated coconut
1 javitri (mace)
1 tbsp. stone flower
1 star anise
1/4 tsp. fenugreek seeds
1/2 tsp. peppercorns
1 tbsp. fennel seeds
1 tbsp. sesame seeds

Instructions

Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine paste by adding some water. Set a
Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
Heat oil in a pan and fry the chopped onions till light brown. Then add the ground chettinad paste. ginger-garlic paste and turmeric powder.
Saute till the oil separates. Add the tomatoes and continue to fry on a medium flame till it is mashed.
Add the boiled mutton, salt and the curry leaves. Mix everything well and add 1/4 cup water. Cover and simmer till the gravy turns thick.
Serve with any form of rice preparation or Indian bread like plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

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