Mutton Chukka Recipe: Authentic Madurai Style Preparation With Ingredients And Masala

Mutton Chukka, also known as Mutton Sukka or Mutton Varuval, is a very popular dish from Madurai, Tamil Nadu. While the gravy curry still has a nice mouthfeel to it, this spicy, dry Madurai mutton chukka is more known for its robust flavours and tender meat. This dish combines the spices of South India with slow-cooked mutton, resulting in this perfect mouth-watering dish. In this article, we'll guide you through the authentic Madurai-style preparation of mutton chukka, complete with a detailed list of mutton chukka ingredients and the mutton chukka masala powder mix that gives this dish its unique and irresistible flavour.

Mutton chukka Ingredients

To prepare the authentic Madurai mutton chukka, you will need the following mutton chukka ingredients:

1. 500 grams mutton, cut into bite-sized pieces
2. 2 large onion, finely chopped
3. 2 medium tomatoes, finely chopped
4. 4 green chillies, slit
5. 10-12 shallots, peeled and crushed
6. 8 garlic pods, crushed
7. 1 tablespoon ginger-garlic paste
8. A handful of curry leaves
9. 4 tablespoons cooking oil
10. Grated Coconut: ½ cup
11. Salt, to taste
12. Coriander Leaves, for garnish

Mutton chukka masala powder mix

1. 1 teaspoon turmeric powder
2. 2 teaspoons black pepper powder
3. 1 tablespoon chilli powder
4. ½ tablespoon garam masala powder
5. 1 tablespoon coriander powder
6. 1 teaspoon cumin seeds
7. 1 teaspoon fennel seeds
8. 2 teaspoons pepper seeds
9. 4 dry red chillies
10. 1-inch piece of cinnamon stick
11. 4 cloves
12. 2 pods cardamom

Mutton chukka recipe

1. To start with this mutton chukka recipe, clean the mutton pieces well using turmeric powder and wash thoroughly.
2. Take mutton pieces in a pressure cooker, add salt and 1 cup of water. Pressure Cook for 4-5 whistles until the meat becomes tender.
3. Dry roast the cumin seeds, fennel seeds, and black pepper seeds along with dry red chillies on low heat until aromatic. Grind these roasted spices into a coarse powder.
4. Add grated coconut with a little water in a blender. Blend until you get a smooth paste.
5. Heat oil in a large pan. Add the cinnamon stick, cloves, and cardamom. As it starts to splutter, add chopped onion and sauté until golden brown.
6. Now add crushed garlic pods, green chillies and curry leaves. Sauté for another 2 minutes.
7. Add the tomatoes, and cook until mushy and oil starts to separate.
8. Add the ginger-garlic paste to this mutton chukka masala and sauté till the raw smell is gone.
9. Then, add the ground spice powder, chilli powder, turmeric powder, garam masala, and coriander powder. Stir well to combine.
10. Now add the cooked mutton pieces into the pan along with the remaining water from the pressure cooker.
11. Stir in the coconut paste and mix everything well.
12. Let the mutton chukka cook on medium heat until the gravy thickens and coats the mutton pieces. This will take about 15-20 minutes.
13. Add black pepper powder and adjust salt as needed.
14. Continue to cook on low heat until the mutton chukka masala is dry and clings to the mutton pieces, giving it a brown colour.
15. Garnish the chukka mutton with finely chopped coriander leaves and curry leaves.
16. Optionally, you can fry some cashews and green chillies in a bit of ghee and add them on top of chukka mutton for better flavour and texture.

Madurai mutton chukka is best enjoyed with:

The mild flavours of steamed rice perfectly adjusts with the strong flavours of Madurai mutton chukka.
Make the mutton chukka a part of a larger meal with some flavorful biryani.
The chewy texture of these Indian breads pairs well with the spicy and dry nature of Madurai mutton chukka.
Serve mutton chukka with hot idlis, crispy dosas or onion tomato uttapam for that, for a traditional South Indian touch.

Tips for perfect Madurai mutton chukka

Use tender mutton pieces, especially the ones cut from the shoulder; as they cook faster and more succulent.
Cook mutton until done and tender. If you are cooking this mutton chukka recipe in a pot, add water and slow-cook the mutton until it is fully cooked.
While following this mutton chukka recipe, always roast the spices on low heat to avoid burning them. This process releases the essential oils and enhances the flavour profile of the dish.
Modify the number of green chillies and black pepper powder mentioned in this mutton chukka recipe to suit your spice tolerance.

Variations of the mutton chukka recipe

Spicy Variation: Increase the number of dry red chillies or add extra chilli powder for a spicier version of mutton chukka Tamil
Coconut Variation: For a richer taste of chukka mutton, you can add more grated coconut or even coconut milk to the masala.
Vegetable Addition: Include vegetables like bell peppers or potatoes to add more texture and flavour to mutton chukka Tamil.
Yoghurt Twist: A dollop of yoghurt added towards the end can give the dish a creamy texture and tangy flavour.
Lemon Zest: Squeeze some fresh lemon juice over the mutton chukka before serving to add a burst of freshness.