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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.
For 4 servings
Marinate the Mutton
Pressure Cook the Mutton
Prepare the Sukka Masala
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, 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.
This chettinad recipe takes 75 minutes to prepare and yields 4 servings. At 343.33 calories per serving with 36.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Masala
Roast the Mutton
Garnish and Serve
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2 whistles (about 10-12 minutes).
For a vegetarian version, use 400g of mushrooms, paneer, or boiled chickpeas. Skip the marination and pressure cooking steps. Sauté your chosen ingredient directly with the masala until well-roasted.
For a richer flavor, add 3 tablespoons of freshly grated coconut during the last 5 minutes of roasting. Sauté until the coconut is lightly browned and fragrant.
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 the mutton, which is easily absorbed by the body and helps in the formation of red blood cells, preventing anemia.
The blend of Chettinad spices, particularly turmeric and black pepper, contains powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Spices like fennel seeds, cumin seeds, and coriander seeds are known for their digestive benefits. They can help stimulate digestive enzymes and reduce issues like bloating and indigestion.
A single serving of Mutton Sukka contains approximately 450-480 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil used.
Mutton Sukka can be part of a balanced diet when eaten in moderation. It is an excellent source of protein and iron. However, it is also high in saturated fat and sodium. To make it healthier, use leaner cuts of mutton and control the amount of oil and salt.
Yes, you can cook the mutton in a heavy-bottomed pot on the stovetop. It will take significantly longer, around 60-90 minutes, for the mutton to become tender. You will need to add more water periodically to prevent it from drying out and burning.
Bone-in meat from the shoulder or leg is ideal for Mutton Sukka. The bones add immense flavor to the stock and the final dish, and the meat becomes very tender after cooking.
To reduce the heat, you can stir in a tablespoon of plain yogurt or a squeeze of lime juice at the end of cooking. Serving it with cooling accompaniments like plain rice and cucumber raita also helps balance the spiciness.