Mutton Chukka

"A South Indian Delight: Flavorful Mutton Chukka/Varuval Recipe"

If you're looking for a delicious and flavorful South Indian dish, look no further than Mutton Chukka/Varuval! This dish has been a family favorite for generations and is sure to become a crowd-pleaser at your next lunch or dinner gathering.

One of the reasons why this dish is so beloved is its unique taste. The moment you take a bite, the flavor of the spices and pepper will hit you, making it an unforgettable dining experience. And, not only is it delicious, but the pepper used in the dish is also great for aiding digestion.

It makes a lovely side for almost any rice dish,  Sambhar Rice in particular. Try this recipe out once and you are bound to fall in love with it.

For the best results, it's important to choose the right ingredients when making Mutton Chukka/Varuval. First and foremost, select a shoulder portion of the lamb for the meat. These cuts are typically soft, tender, and easy to melt in your mouth. It's also recommended to choose young, fresh mutton for the best flavor.

When it comes to cooking the dish, you have two options. You can either use a pressure cooker for ease and quick cooking, or you can use a pot with enough water and cook for 30-40 minutes. Either way, you'll end up with a delicious and tender end result.

Finally, be sure to dry roast the spices over low heat until you get a nice aroma. This will not only add extra flavor to your Mutton Chukka/Varuval, but also makes for a delicious homemade masala powder.

In conclusion, Mutton Chukka/Varuval is a must-try South Indian dish that's sure to win over any food lover. Give it a try and let us know how it turns out!

You may also like my other mutton recipes like Mutton Chops, Mutton Soup, Mutton Biryani and Mutton Curry.

Mutton Chukka/Varuval 2019-07-16 04:25:35

Mutton Chukka/Varuval

Serves 3
Prep Time: 00:05
Cook Time: 00:25
Total Time: 00:30

Ingredients

• 500 grams Fresh mutton/lamb with bones
• 1/4 tsp Turmeric powder
• 1 tsp Salt
• 2 tsp Ginger and garlic paste
• 1 tsp Oil
• 3/4 cup Water
• 2 tsp Black peppercorns
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 to 4 Dried red chilly
• 1 inch Cinnamon
• 3 to 4 Cloves
• 2 tbsp Oil
• 1/2 tsp Fennel seeds
• 1 Red chilli
• 150 grams Shallots
• few Curry leaves
• to taste Salt
• for garnishing Chopped coriander leaves

Instructions

• Wash the mutton pieces properly.
• Peel and wash the shallots.
• Dry roast peppercorns, cumin seeds, coriander seeds, cloves, and cinnamon over low heat until a nice aroma comes. Then transfer them to a blender or a mixie jar and grind it coarsely.
• In a pressure cooker, add mutton pieces, turmeric powder, salt, ginger and garlic paste and the ground masala powder, mix well.
• Add 1 tsp of oil and 3/4 cup of water, mix well until combined.
• Close the lid and cook until you heard the first whistle.
• After the first whistle comes, turn the heat to low and cook for another 8 mins.
• Remove the cooker from the heat and let it cool naturally.
• Meanwhile, heat a pan with oil over medium heat.
• When the oil heats, add fennel seeds, curry leaves and red chilli one by one and fry until spluttering.
• Add the shallots and saute until golden brown.
• Add the cooked mutton, mix well.
• Cover with a lid and cook until it becomes dry over medium heat. It takes 10 to 12 mins.
• When it comes dry, garnish mutton chukka with chopped coriander leaves.
• Serve hot with white rice or naan.

By Santhi Therese
The Indian Claypot

Dry roast peppercorns, cumin seeds, coriander seeds, cloves, and cinnamon
over low heat until a nice aroma comes.

Then transfer them to a blender or a mixie jar

and grind it coarsely.

In a pressure cooker, add mutton pieces, turmeric powder, salt, ginger and garlic
paste and the ground masala powder,

mix well.

Then add 1 tsp of oil and 3/4 cup of water, mix well until combined.

Then close the lid and cook until you heard the first whistle. After the first whistle
comes, turn the heat to low and cook for another 8 mins.

Then remove the cooker from the heat and let it cool naturally.

Meanwhile, heat a pan with oil over medium heat. When the oil heats,
add fennel seeds,

curry leaves and red chili one by one and fry until spluttering.

Then add the shallots

and saute until golden brown.

Then add the cooked mutton,

mix well.

Cover with a lid and cook until it becomes dry over medium heat. It takes 10 to 12 mins.

When it comes dry, garnish mutton chukka with chopped coriander leaves.
Serve hot with white rice or naan.

What is Mutton Chukka?

Mutton Chukka is a flavorful South Indian dish made with tender pieces of mutton/lamb cooked with a blend of spices, including black peppercorns, cumin seeds, coriander seeds, and more. It is a popular side dish and pairs well with rice or naan.

Which cut of lamb is best for Mutton Chukka?

The shoulder portion of the lamb is the best cut for Mutton Chukka, as it is soft, tender, and melts in your mouth.

Can I cook Mutton Chukka in a pot instead of a pressure cooker?

Yes, you can cook Mutton Chukka in a pot with enough water for 30-40 minutes instead of using a pressure cooker.

How do I make the homemade masala powder for Mutton Chukka?

To make the homemade masala powder, dry roast peppercorns, cumin seeds, coriander seeds, cloves, and cinnamon over low heat until a nice aroma comes. Then, transfer them to a blender or mixie jar and grind coarsely.

What should I serve with Mutton Chukka?

Mutton Chukka can be served with white rice or naan, and it pairs particularly well with Sambhar Rice.

Can I use pre-ground spices instead of dry roasting and grinding my own spices?

Using pre-ground spices is possible, but dry roasting and grinding your own spices will give your Mutton Chukka a more authentic and aromatic flavor.

How long does it take to cook Mutton Chukka?

The total cook time for Mutton Chukka is around 30 minutes, including 25 minutes of cooking and 5 minutes of preparation.

Can I make this dish with beef or chicken instead of mutton?

Although the dish traditionally uses mutton, you can experiment with beef or chicken as a substitute. However, this may change the flavor and texture of the dish.

How should I store leftover Mutton Chukka?

Store leftover Mutton Chukka in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave before serving.