Mutton chukka is one of the most popular dry side dish recipes in the southern part of India. Ideally, this dish is prepared with goat meat and paired with mildly flavored rice, roti, or any tiffin variety. The lavish combo of Coin parotta + chicken salna + mutton chukka is really worth and must-try combo if you visit down south.
Chukka is made in several ways. Chettinad-style chukka is the most famous preparation. Nevertheless, this Kerala-style chukka/varutharachathu tastes equally good as the authentic Chettinad chukka. The right proportion of spices(spice mix) greatly matters while cooking the meat. On that note, this recipe is perfectly spiced with the right amount of spices and diligently retained the meatiness of the mutton pieces.
To make this chukka, the selected spices are ground to a paste and then partially slow-cooked with the mutton pieces and further simmered to get the right consistency. This recipe will definitely turn out to be a hit in your homes and you’ll assuredly inspire the meat lovers around you.
- Tender goat meat with bones is ideal for this preparation.
- When the masala coated meat pieces cooked on the dosa makes a smoky flavoured kari dosa/ uthapam. It is absolutely lip-smacking. Give a try.
- Using Coconut oil for tempering, makes the dish more flavourful.
How long should mutton be cooked?
Slow cooking method always works well in tenderizing the meat pieces. However, we can yield the same result even when using pressure cooker by following this method.
Cooking meat in high flame for one whistle + simmer after a whistle for 12 to 15 minutes.
Mutton Chukka Recipe | Kerala style Mutton Varutharachathu
- 1 Kg Mutton
- 8 to 10 Shallots
- 2 Tbsp Ginger garlic paste
- Curry leaves As required
- Fresh Coconut pieces as desired
- 2 Tomatoes
- Salt as required
- 3 Tbsp Oil
- 1 Tsp Mustard seeds
- 1 Sliced Onion
For the spice paste
- 7 Shallots
- 2 Tsp Chilli powder
- 2 Tsp Corriander powder
- 1/2 Tsp Turmeric powder
- 1 Tsp Pepper powder
- 1 Tsp Cumin
- 1 Tsp Fennel
- 2 Cardamom
- 2 Sticks Cinnamon
- 4 Cloves
- Firstly, let's blend shallots along with cumin, fennel, cardamom, cinnamon, cloves, red chilli powder, coriander powder, turmeric powder and pepper powder into a smooth paste.
- Add little water if required while grinding.
- Wash the meat, drain and take it in a pressure cooker.
- Along with that, add shallots, ginger garlic paste.
- If you like coconut pieces in the chukka, then add some finely chopped coconut pieces.
- With this, I have taken 2 tomatoes and salt. You can even skip this step if you do not like tartness in the chukka.
- Add the ground spice paste and add a cup of water. Cover the cooker and cook on high flame for a whistle and then simmer the stove and cook for 12 minutes.
- Once the steam is completely released, keep it seperate.
- Now, heat oil in a heavy-bottomed pan, preferably iron Kadai.. Then start by tempering mustard seeds, curry leaves followed by sliced onions.
- Allow the onions to become translucent.
- Then pour the mutton gravy along with this and simmer till the gravy is nearly dry.
- Add more pepper powder at this stage if you prefer spicy chukka.