Tender mutton pieces pressure-cooked and then roasted in a fiery, aromatic blend of Chettinad spices. This classic South Indian dry curry is famous for its bold pepper and fennel flavors, making it a perfect side for rice or dosa.
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
346cal
42gprotein
8gcarbs
16g
Ingredients
600 g Mutton (bone-in, cut into 1-inch pieces)
0.75 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to your spice preference)
A comforting South Indian classic made with soft cooked rice, creamy yogurt, and a savory tempering of spices. Perfect for a light lunch or as a cooling side dish, it's simple, delicious, and great for digestion.
Crispy, tangy, and spicy sun-dried green chilies soaked in sour yogurt. A classic South Indian condiment, perfect for adding a flavorful crunch to curd rice, sambar rice, or any simple meal.
About Mutton Chukka Varuval, Curd Rice and Mor Milagai
Spicy mutton chukka with cooling curd rice. A protein-packed, soul-satisfying meal for any day!
This tamil dish is perfect for dinner. With 698.47 calories and 51.97g of protein per serving, it's a nutritious choice for your meal plan.
fat
Fennel Seeds
1.5 tsp Black Peppercorns (coarsely crushed)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 cup Water (for pressure cooking)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate and Pressure Cook Mutton
In a mixing bowl, combine the mutton pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger garlic paste, and 0.5 tsp salt. Mix thoroughly to coat each piece. Let it marinate for at least 20 minutes.
Transfer the marinated mutton to a pressure cooker. Add 0.5 cup of water.
Secure the lid and cook on medium heat for 5-6 whistles, or for about 20-25 minutes until the mutton is tender and cooked through.
Allow the pressure to release naturally. Open the cooker, then carefully separate the cooked mutton pieces from the broth. Reserve both the mutton and the broth for later.
2
Prepare the Masala Base
Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat. A cast-iron pan works best for this recipe.
Add the fennel seeds and let them sizzle and become aromatic, for about 30 seconds.
Add the peeled pearl onions and sauté for 6-8 minutes until they soften and turn a light golden brown.
Add the slit green chilies and one sprig of curry leaves. Sauté for another minute.
Stir in the remaining 1 tbsp of ginger garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3
Roast the Mutton
Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, and the freshly crushed black pepper. Stir and cook for 30-40 seconds until fragrant.
Add the cooked mutton pieces to the pan along with the remaining 1 tsp of salt. Toss well to coat the mutton evenly with the spices.
Increase the heat to medium. Begin roasting the mutton, stirring occasionally. The mixture will start to dry out.
When the pan becomes dry, add 2-3 tablespoons of the reserved mutton broth to deglaze the pan and add moisture. Scrape the bottom of the pan to incorporate all the flavorful bits.
Continue this cycle of roasting until dry and adding broth for about 15-20 minutes. This process is key to developing the deep, roasted flavor. Continue until the masala clings tightly to the mutton and the pieces are well-browned.
4
Garnish and Serve
Once the mutton is perfectly roasted, stir in the garam masala powder and the remaining sprig of curry leaves. Cook for one final minute.
Turn off the heat. Squeeze the fresh lemon juice over the chukka and give it a final mix.
Garnish with freshly chopped coriander leaves.
Serve hot as an appetizer or as a side dish with sambar rice, rasam rice, or parottas.
318cal
9gprotein
45gcarbs
12gfat
Ingredients
1 cup Sona Masuri Rice (Or any short-grain rice)
3 cup Water (For cooking the rice)
1.5 cup Curd (Thick, plain yogurt, preferably full-fat for creaminess)
0.5 cup Milk (Boiled and cooled to room temperature)
1 tsp Salt (Adjust to taste)
2 tbsp Gingelly Oil (Sesame oil, or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tsp Chana Dal (Split chickpeas)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chilli (Slit lengthwise)
1 inch Ginger (Finely grated)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Pomegranate Arils (Optional, for garnish)
Instructions
1
Cook the rice until very soft. This takes about 15-20 minutes.
Wash 1 cup of rice thoroughly under running water until the water runs clear.
In a pressure cooker, combine the rice with 3 cups of water. Cook for 4-5 whistles on medium heat.
Alternatively, cook the rice in a pot on the stovetop with the same amount of water until it is very soft and mushy.
Once cooked, transfer the rice to a large mixing bowl. Allow it to cool down to room temperature for about 10-15 minutes.
Using the back of a ladle or a potato masher, gently mash the cooled rice. This step is crucial for achieving the classic creamy texture.
2
Prepare the curd and rice mixture. This takes about 2 minutes.
To the mashed, cooled rice, add 1.5 cups of curd, 0.5 cup of milk, and 1 tsp of salt.
Mix everything together thoroughly until you have a smooth, creamy, and uniform consistency. The milk helps balance the sourness of the curd and keeps the dish fresh longer.
3
Prepare the tempering (tadka). This takes about 3 minutes.
Heat 2 tbsp of gingelly oil in a small pan (tadka pan) over medium heat.
250 g Green Chilies (Use a long, light green, thick-skinned variety like bajji milagai)
1 cup Curd (Must be sour. Leave fresh curd at room temperature for 6-8 hours to sour.)
2 tbsp Salt (Use rock salt or sea salt for best results)
1 cup Water
0.25 cup Vegetable Oil (For frying a single serving, not the whole batch)
Instructions
1
Prepare the Chilies
Wash the green chilies thoroughly and pat them completely dry with a clean kitchen towel. Any moisture can cause spoilage.
You can either remove the stems or keep them on for easier handling during frying.
Using a small knife, make a single vertical slit along one side of each chili, from near the stem to the tip, without cutting it in half. This allows the marinade to penetrate.
2
Prepare the Buttermilk Marinade
In a large non-metallic bowl (glass or ceramic is ideal), add the sour curd.
Whisk the curd until it is completely smooth and free of lumps.
Add the salt and water, and whisk again until you have a thin, salty buttermilk mixture.
3
Soak and Sun-Dry (Multi-Day Process)
Day 1: Add the slit chilies to the buttermilk marinade. Press them down gently to ensure they are fully submerged. Cover the bowl with a lid or cloth and let it soak at room temperature for 24 hours.
Day 2 (Morning): Using a slotted spoon or clean hands, remove the chilies from the buttermilk. Reserve the buttermilk in the bowl. Spread the chilies in a single layer on a large plate, tray, or clean cloth.
Day 2 (Daytime): Place the tray of chilies in direct, strong sunlight for the entire day (at least 6-8 hours).
Day 2 (Evening): Bring the chilies indoors and return them to the reserved buttermilk. Mix well, cover, and let them soak again overnight.
Day 3-5: Repeat the process of sun-drying during the day and soaking in buttermilk at night. Each day, the chilies will absorb more buttermilk and become more shrunken.
Final Drying: After 3-5 cycles, most of the buttermilk will be absorbed. Spread the chilies out for a final 1-2 days of continuous sun-drying until they are bone-dry, stiff, pale white, and brittle. They should snap easily when bent.
4
Store the Dried Chilies
Once completely dried, transfer the Mor Milagai to a clean, dry, airtight container.
Store at room temperature in a cool, dark place. They will last for up to a year.
5
Fry and Serve
Heat about 1/4 cup of oil in a small pan or kadai over medium-low heat.
Carefully add 5-6 dried Mor Milagai to the hot oil. They will splutter.
Fry for 30-60 seconds, turning constantly, until they puff up and turn a deep brown to almost black color. Do not let them burn to ash.
Quickly remove them with a slotted spoon and drain on a paper towel to absorb excess oil.
Serve immediately as a crunchy, spicy side for curd rice, sambar rice, or dal rice.
Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for about 30-45 seconds, stirring continuously, until they turn a light golden brown.
Reduce the heat to low, then add 1/4 tsp hing, the slit green chilies, grated ginger, and curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and the mixture is fragrant.
4
Combine, garnish, and serve. This takes about 2 minutes.
Immediately pour the hot tempering over the prepared curd rice mixture.
Mix well to ensure the flavors of the tempering are evenly distributed.
Garnish with 2 tbsp of freshly chopped coriander leaves and 1/4 cup of pomegranate arils (if using).
Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a more refreshing experience.
