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 tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Perfectly spiced, protein-packed Mutton Sukka with tangy Lemon Rice – an energy-giving delight!
This chettinad dish is perfect for lunch. With 692.5699999999999 calories and 44.76g 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.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
