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: 170 g
344cal
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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Mutton Chukka Varuval, Steamed Basmati Rice, Vegetable Sambar and Appalam
Perfectly spiced, protein-packed Mutton Chukka Varuval with rice and crispy appalam – pure comfort!
This chettinad dish is perfect for lunch. With 1102.9599999999998 calories and 63.91g 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
