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 classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Perfectly spiced Sukka Mutton with soft Rotli and fresh kachumber – energy-giving comfort food!
This gujarati dish is perfect for lunch. With 680.22 calories and 46.28g 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.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
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, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
