Idiyappam with Mutton Sukka

Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.

Sauté Aromatics and Masala

• Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
• Add the peeled pearl onions and sauté for 5-7 minutes until they soften and turn golden brown.
• Add the remaining 1 tbsp of ginger garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
• Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
• Stir in the freshly ground sukka masala powder and the remaining 1 tsp of salt. Sauté for one minute to cook the spices.

Roast the Mutton

• Add the cooked mutton pieces to the pan with the masala.
• Mix well, ensuring each piece is thoroughly coated.
• Add about 1/4 cup of the reserved mutton stock to moisten the masala and help it cling to the meat.
• Reduce the heat to low-medium and continue to roast for 10-15 minutes, stirring occasionally.
• Continue cooking until the masala becomes dry, darkens in color, and clings tightly to the mutton pieces. The oil should start to separate at the edges.
• If it gets too dry, you can add another splash of the reserved stock.

Garnish and Serve

• Turn off the heat and garnish with freshly chopped coriander leaves.
• Serve the Mutton Sukka hot as a side dish with rice and sambar, or as a main with parotta, dosa, or chapati.