Wednesday, 13 November 2013

Mutton sukka

Sukka is a dry, very lightly sauced, preparation of South-Indian cuisine, that goes well with chicken, mutton.  They are served with hot rice and dal/rasam.  Traditionally, they require creamy masala paste, of khuskhus, cashewseeds, and coconut, and are loaded with oil.  Here, I made this sukka with simplest ingredients available on any South-Indian kitchen. Not only, is this simpler, but maintains lesser oil with an best drooling consumption.:D  :D 
I, usually cook two different dishes at week-ends.  One, mild soup for Varsha and secondly spicy curry for Shama.  What surprised us, was Varsha asked an taste of this sukka.  After one bite, she seemed to love it and asked for more and more !!!!!  And by the end she finished having sukka all by herself, Shama had mild soup :D  :D   I didn't know Varsha would like them as such.  Therefore, I can term this sukka as 'kid pleaser' too :)  :) 

At first, the mutton chunks are pressure cooked till they are soft with onion and regular spices.  Lateron, they are roasted with garlic, curry leaves.  This roasting can be done both by kadaai & tawa.  I insist on tawa, because tawa utilizes half the amount of oil by kadaai and helps on uniform roasting (unlike kadai, where bottom pieces gets roasted first, needs an stir occasionally)

The sukka came out very well, and we enjoyed it rice & pineapple rasam, hope you guys give this simpler dish an quick try :)
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 2

Ingredients required:

  • 1 tbspn oil
  • 1/2 cup chopped onions
  • 2 green chillies,sliced thinly
  • 350 gm of mutton
For spice mix
  • 1 tbpsn of dahi/curd
  • 1 tsp Everest Meat masala (you can also use garam masala)
  • 1 tsp chilly powder
  • 1 tsp dhanya powder
  • Salt, to taste
  • 1 tsp ginger-garlic paste
  • 1 tsp Jeera/cumin powder
  • 1/2 tsp Haldi/turmeric powder
For temper
  • 2 tbspn oil
  • 8-10 garlic pods, whole
  • Handful of curry leaves
For garnish
  • Lemon wedges
  • Onion rings


Clean and wash mutton, keep aside.  Mix all spices under spice mix, keep aside.
Heat oil in pressure cooker pan, add green chillies and onion.  Saute till onions turn pink.  Now add mutton chunks.

We have to saute mutton till it changes its skin texture, becomes firm.  This process, in tamil, we call 'kallu panrathu' (turning mutton to stone-like) and is initially done so that it removes all sorts of impurities inside, thereby making these chunks more healthier. 

See, this is how the skin colour has changes, and so has its texture, from soft to firm.

Now, you can add spice mix and mix them.

Also add one cup of water and pressure cook for five to six whistles or till done

Mutton chunks are done, but is watery, cook on simmer flame till water evaporates. 

Alternatively , on kadaai heat 2 tbspn of oil and add garlic, curry leaves.  Let them sizzle.  Add the dry masala mutton.  Cover and cook till they resemble an 'roasty' texture. 
The very same process can be done using tawa too (Tawa must be large enough to cover up all chunks) 

Now, its done.  Serve them hot with any rice. 

Happy cooking !!!!!!!!



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