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!!
Comments
Post a Comment