Chukkappam & Mutton Roast

Ingredients for Chukkappam & Mutton Roast:

For Chukkappam:

1. Ghee – 1 small spoon

    Shallots – 5, chopped to round pieces

2. Water – 1 cup

   Salt – As needed

3. Pathiri powder – 1 cup

4. Egg – 1, beaten

    Black cumin seeds – 1 small spoon

5. Oil – For frying

For Mutton Roast:

6. Mutton/Beef – 200 gm

7. Chilli powder – 2 small spoons

    Fennel powder – 1 small spoon

    Pepper powder – 1 small spoon

    Turmeric powder – ¼ small spoon

    Ginger-garlic paste – 2 small spoons

    Salt and curry leaves – As required

8. Oil – For frying

How to prepare Chukkappam & Mutton Roast?

1. In a thick bottomed pan, add a small spoon ghee.

2. Add shallots and sauté it.

3. When colour changes to light brown, add salt and 1 cup water.

4. Allow the water to boil.

5. Add pathiri powder and stir continuously to avoid lumps.

6. Take off the flame and allow the batter to cool.

7. Add beaten egg and black cumin seeds, and mix well to prepare the batter.

8. Make small balls from them and spread to thick round shapes.

9. Deep fry in hot oil. Drain excess oil.

10. Clean the mutton/beef and cut into small square pieces.

11. Marinate the meat pieces using ingredients no: 7 and allow to rest for half an hour.

12. Deep fry in hot oil (you can use the remaining oil of chukkappam).

13. Mix with Chukkappam and serve hot.

Note: You can enhance the taste of Chukkappam by using coconut milk instead of water while preparing batter. Also, while frying meat, you can add coconut slices to make it delicious. You can use mutton or beef for the preparation, and also substitute it with boneless chicken.

Courtesy: Vanitha Magazine March 15-31, 2018

Chukkappam & Irachi Porichathu – Recipe 2

Ingredients for Chukkappam & Irachi Porichathu – Recipe 2:

1. Ghee – 2 small spoons

2. Water – 2.5 cups

3. Pathiri podi (rice floour) – ½ kg

    Salt – For taste

4. Egg – 1

    Kalonji (Black cumin seeds) – 2 small spoons

5. Mutton/beef boneless – 25 gm, cut into ¼-inch square pieces

    Chilli powder – 2 small spoons

    Turmeric powder – ¼ small spoon

    Fennel powder – 1 small spoon

    Coriander powder – 1 small spoon

    Garlic paste – 2 small spoons

    Salt and curry leaves – As required

6. Refined oil – For frying

How to prepare Chukkappam & Irachi Porichathu – Recipe 2?

1. Heat ghee and pour water.

2. When water boils add salt and rice flour.

3. Reduce the flame and keep stirring.

4. When flour clots to form a single ball, put off the flame.

5. Beat black cumin seeds with egg.

6. When flour cools completely, add egg mixture and knead the dough till it turns soft.

7. Make lengthy snake like structures and cut small balls using hands.

8. Press each ball once to get small plastic button shapes.

9. Deep fry these ‘buttons’ in hot oil. Chukkappam is ready.

10. Cook ingredients no: 5 sprinkling a little water.

11. When meat is half done, reduce the flame and cook till water content is fully absorbed.

12. Heat oil in a pan and deep fry meat little by little (never add together).

13. Drain off excess oil and mix fried meat with Chukkappam and serve.

Courtesy: Vanitha Magazine August 1-14, 2015 

A few more appam and idiyappam recipes for you. Here is the page link. Click on the images in the gallery to read.