Loading...
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.
For 4 servings
Marinate and Pressure Cook Mutton
Prepare the Masala Base
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
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.
This chettinad recipe takes 65 minutes to prepare and yields 4 servings. At 343.86 calories per serving with 41.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Roast the Mutton
Garnish and Serve
Replace mutton with bone-in chicken pieces to make Chicken Chukka. Reduce the pressure cooking time to 2-3 whistles.
For a delightful crunch and nutty flavor, add 1/4 cup of thinly sliced coconut pieces (thenga pal) while sautéing the onions.
To make a semi-gravy version, add the remaining mutton broth or 1/4 cup of thin coconut milk at the end and simmer for 5 minutes until slightly thickened.
For a deeper flavor, dry roast 1 tsp fennel seeds, 1 tsp cumin seeds, 1/2 tsp black peppercorns, and 2 dried red chilies, then grind them into a powder to use in the masala.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron from plants, helping to prevent anemia and boost energy levels.
The recipe features spices like turmeric (containing curcumin) and black pepper (containing piperine), which have potent anti-inflammatory and antioxidant properties.
The capsaicin in red chili powder and piperine in black pepper can provide a temporary boost to your metabolism, aiding in calorie burning.
A single serving of Mutton Chukka Varuval (approximately 170g) contains around 380-450 calories, primarily from the mutton and oil. The exact count can vary based on the fat content of the mutton.
It can be part of a balanced diet when eaten in moderation. Mutton is a great source of protein and iron. However, it is also high in saturated fat. The spices used, like turmeric and black pepper, offer anti-inflammatory benefits.
Yes, you can use boneless mutton. It will cook faster, so reduce the pressure cooking time to 4-5 whistles. Keep in mind that bone-in mutton provides a richer, more intense flavor to the dish.
Mutton Chukka is very versatile. It pairs excellently with South Indian meals like sambar rice, rasam rice, and curd rice. It's also a popular side dish for parottas, dosas, and chapatis, or can be served as a standalone appetizer.
To reduce the heat, you can decrease the amount of red chili powder and black pepper. You can also deseed the green chilies before adding them to the pan.
Leftover Mutton Chukka can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat thoroughly before serving.