Chettinad Style Mutton Sukka

 I am drooling even when i type the name of this dish. I bet most of the goat lovers knows and loves this dish. You can keep it as a dry or semi dry and just gulp it with a hot hot rice. There are many variations in this dish, this specific one is chettinad style that my granny makes at home all that time. Below is the recipe:

Cooking Time: 30 minutes

Serving Size - 2-3 people

Ingredients:

1. Mutton - 300grams

2. Ginger Garlic Pate - 1 Tbsp

3. Gingelly /sesame Oil/ Nallennai - 2 Tbsp

4. Curry Leaves - 2 Strings

For Grinding:

5. Channa Dal - 1 Tbsp

6. Red Chilly - 5(increase or decrease based on your spice level)

7. Coconut - 1 Tsp

8. Pepper/ Melagu - 1 Tsp

9. Fennel Seeds/ Sombu - 1 Tsp

10. Cumin Seeds/ Seragam - 1 Tsp

11. Small Onions - 2-3 (If you don't have small onions you can substitute with large onions)

Steps:

1. Boil Mutton along with 1Tbsp of gg(gingergarlic) paste and i Tbsp of gingelly oil and 1-2 cups of water . Pressure cook for 5-6 Whistles.

2. In a iron/ non stick kadai heat a tbsp of oil, then add curry leaves.

3. Add the mutton pieces along with the cooked water.

4. Grind all the ingredients mentioned under grinding to a fine paste.

5. Add the grinded masala to the mutton.

6. That's it let it boil until all the water goes away and comes to a semi dry consistency. (you can have it as such as well)

7. I wanted it as a typical sukka so after the above step I kept the flame to medium - low for 20 minutes and gave it a nice stir every 5-10 minutes.

8. You will start seeing Oil separates and it's done!!

Below is my plate:)

Enjoy and spread the joy!!