Brief note on traditional Chettinad Mutton Sukka

Mutton Sukka (also called Mutton Chukka, Mutton Sukka Varuval, or simply Sukka) is primarily from Chettinad cuisine in Tamil Nadu. Originating in the Chettinad region (located in Sivaganga district) of Tamil Nadu, this dish is especially popular in the neighbouring Karaikudi and Madurai districts and the surrounding areas. They make their own variations, too. Read: Madhurai Special Mutton Oil Chukka. With the expansion of Tamil Nadu Tourism, this non-veg dry dish has been widely promoted across the state. Now Chettinad Mutton Sukka, a signature dry dish, is popular in other states, too. 
 

Sukka is known for its bold, spicy, aromatic masalas using freshly ground spices, coconut, curry leaves, onions, garlic, and often fennel or star anise influences. You can also find Mangalorean/Udupi Style (Goat Sukka / Mutton Sukha) influenced by Bunt/Shetty or Goan Muslim communities.

 

Andhra Style Mutton Fry or Mutton Sukka, with a pepper-heavy or fiery twist, and Kerala Style Mutton Ularthiyathu or Mutton Roast can be considered sibling dishes. Goan Muslim influences, linked with Arab/Persian Cuisine, have also been cited by many food influencers. 
 

Chettinad Mutton Sukka Recipe

Chettinad Mutton Sukka recipe

Ingredients for Chettinad Mutton Sukka:

  1. Mutton – Half kg
  2. Ginger paste – 20 grams
    Garlic paste – 20 grams
  3. Pepper – One small spoon
    Cinnamon – 1-inch piece
    Cardamom – 5
    Mace – 1, small
    Red Chillies – 10 to 12
  4. Oil – 4 big spoons
  5. Onions sliced thin – 150 grams
  6. Turmeric powder – Half a small spoon
    Salt – For taste 
  7. Coriander leaves chopped – To decorate

How to prepare Chettinad Mutton Sukka?

  1. Cut mutton along with the bone into 1.5-inch pieces and marinate using ginger and garlic paste.
  2. Fry ingredients no: 3 in a pan without adding oil.
  3. Heat 2 big spoons of oil in a pan and fry onions for 4-5 minutes.
  4. When onions turn crystal-like, drain them from the oil.
  5. Make a fine paste of onions by adding the masala powder.
  6. Also, add turmeric powder and salt.
  7. Heat the remaining oil in a thick-bottomed pan.
  8. Sauté mutton for 3 minutes on a high flame.
  9. Reduce the flame to low and cook for 10 minutes.
  10.  Add the ground masala and half a cup of water.
  11. Mix the ingredients well and close the pan with a lid.
  12. Cook on a low flame for 20-30 minutes, until the mutton is cooked well.
  13.  When the gravy thickens, check the salt and turn off the flame.
  14.  Decorate with coriander leaves and serve hot with any main course dish of your choice

Courtesy: Vanitha Magazine, September 16-29, 2023

Also read a few more Mutton curry recipes. Visit my page.

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