Tender, pressure-cooked mutton pieces tossed in a fiery, aromatic blend of freshly ground Chettinad spices. This classic dry curry is a flavor explosion, perfect with parotta or rice.
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Protein-packed Mutton Sukka with soft chapatis & gut-friendly dal fry – a truly soul-satisfying meal.
This maharashtrian dish is perfect for dinner. With 823.1800000000001 calories and 56.910000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
2 pcs Green Cardamom
5 pcs Dried Red Chilies (use less for milder heat)
3 tbsp Gingelly Oil (Indian sesame oil)
1 cup Pearl Onions (peeled, about 150g)
2 pcs Green Chilies (slit lengthwise)
1 sprig Curry Leaves
1 pcs Tomato (medium, finely chopped)
1 cup Water (for pressure cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with turmeric powder, red chili powder, 1 tbsp of the ginger garlic paste, curd, and 0.5 tsp of the salt.
Mix thoroughly to ensure the mutton is evenly coated.
Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker.
Add 1 cup of water and mix well.
Secure the lid and cook on medium heat for 5-6 whistles, which should take about 20-25 minutes, or until the mutton is tender and cooked through.
Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton pieces, reserving the flavorful stock for later use.
3
Prepare the Sukka Masala
While the mutton cooks, heat a small, dry pan over low heat.
Add all the whole spices for the sukka masala: coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, cardamom, and dried red chilies.
Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly toasted. Be careful not to burn them.
Remove from heat and let the spices cool completely. Grind them into a coarse powder using a spice grinder or mortar and pestle.
4
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.
5
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.
6
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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
