Chukkappam & Mutton Roast
Ingredients for Chukkappam & Mutton Roast:
For Chukkappam:
1. Ghee – 1 small spoon
Shallots – 5, chopped into 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– 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 of ghee.
2. Add shallots and sauté them.
3. When the colour changes to light brown, add salt and 1 cup of 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 them into thick, round shapes.
9. Deep fry in hot oil. Drain excess oil.
10. Clean the mutton and cut it 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 the batter. Also, while frying meat, you can add coconut slices to make it delicious. You can use mutton or chicken 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 flour) – ½ kg
Salt – For taste
4. Egg – 1
Kalonji (Black cumin seeds) – 2 small spoons
5. Mutton/chicken 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 the 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, turn off the flame.
5. Beat black cumin seeds with egg.
6. When the flour cools completely, add the egg mixture and knead the dough till it turns soft.
7. Make lengthy snake-like structures and cut small balls using your 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 the meat is half done, reduce the flame and cook till the water content is fully absorbed.
12. Heat oil in a pan and deep fry the 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.
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