Spicy Mutton Sukka
A bold, dry‑fried mutton dish packed with aromatic spices and a hint of heat. Perfect for a hearty dinner or as a flavorful side to rice or flatbread.
Instructions
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1. In a pressure cooker combine the mutton, turmeric powder, 1 tsp salt, 1/2 tbsp oil and 200 ml water. Cook for about four whistles until the meat is tender. (Alternatively, simmer in a covered pan for roughly 45 minutes.)
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2. While the meat cooks, dry‑roast coriander seeds, black peppercorns, cumin, fennel, red chilies, cloves, cinnamon and cardamom in a pan over low heat for 2–3 minutes. Let cool, then grind to a coarse powder.
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3. Heat 4 tbsp oil in a large pan. Add the shallots and fry on medium heat 1–2 minutes, then add the slit green chilies and curry leaves. Continue frying 5–6 minutes until the shallots turn translucent and the edges are lightly browned.
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4. Stir in the ginger‑garlic paste and sauté on low heat for 2 minutes.
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5. Add the cooked mutton together with any remaining cooking liquid. Bring to a boil and mix well.
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6. Sprinkle the freshly ground masala powder over the meat, stir to combine, and fry on high heat 6–7 minutes until the liquid is absorbed and the mutton turns dark.
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7. Taste and add extra salt if needed.
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8. Finish by tossing in the chopped coriander leaves and frying 1–2 minutes more until the oil separates.
Tips
For extra depth, toast the whole spices a little longer before grinding. Adjust the amount of black peppercorns and red chilies to control heat. Use a heavy‑bottomed pan to prevent scorching during the high‑heat fry.
Video
“MUTTTON SUKKA | MUTTON CHUKA | MUTTON FRY RECIPE | MUTTON VARUVAL” by Spice Eats, watch on YouTube.
About this recipe
Mutton Sukka, also known as Mutton Chukka, is a South Indian style dry fry where tender pieces of meat are tossed with a robust spice mix until the liquid evaporates and the meat turns deep brown. The dish gets its signature flavor from freshly roasted coriander, pepper, cumin, fennel and aromatic whole spices, balanced with shallots, green chilies and ginger‑garlic paste.
Serve this sizzling mutton with steamed basmati rice, naan, or as a protein‑rich topping for salads and wraps. It stays warm for hours, making it an ideal make‑ahead option for gatherings or weeknight meals.
