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Sunday, 4 June 2017

Spicy Chettinad Mutton Chukka



          Chettinad cuisine is know for its hot and spicy dishes. One of them is the Mutton Chukka, which is a traditional mutton curry cooked in the Chettinad style. Chukka means dry and the mutton is cooked with a wide array of spices, the most important being the special homemade Chettinad spice powder.

           This yummy preparation can be enjoyed with either plain steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or any Indian bread. So go ahead and give it a try by checking a step by step method with pictures to prepare it.









  • 450 gms mutton on bones, cubed
  • 3 tbsp. oil
  • 2-3 onions, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1 tsp. tamarind paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 3-4 tbsp. chettinad spice paste


Chettinad Spice Mix-


  • 2-3 tbsp. coriander seeds
  • 8-10 dry red chilies (I used Kashmiri red chilies)
  • 2-3 green cardamoms
  • 1" cinnamon
  • 5-6 cloves
  • 1 tbsp. cumin seeds
  • 2 tbsp. fresh grated coconut
  • 1 javitri
  • 1 tbsp. stone flower
  • 1 star anise
  • 1/4 tsp. fenugreek seeds
  • 1/2 tsp. pepper corns
  • 1 tbsp. fennel seeds
  • 1 tbsp. sesame seeds (opt)








          Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine paste by adding some water. Set aside.

          Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat oil in a pan and fry the chopped onions till light brown. Then add the ground chettinad paste. ginger-garlic paste and turmeric powder.

          Saute till the oil separates. Add the tomatoes and continue to fry on a medium flame till it is mashed.

          Now add the boiled mutton, salt and the curry leaves. Mix everything well and add 1/4 cup water. Cover and simmer till the gravy turns thick. 

          Serve as desired, with any form of rice preparation or Indian bread like plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.





                               Heat oil in a pan and fry the chopped onions till light brown. 



                 Then add the ground chettinad paste, ginger-garlic paste & turmeric powder.
                 Saute till the oil separates. 




                     Add the tomatoes and continue to fry on a medium flame till it is mashed.



                Add the boiled mutton, salt and the curry leaves. Mix everything well and add 
                1/4 cup water. Cover and simmer till the gravy turns thick. 



              Serve with any form of rice preparation or Indian bread like plain biryani, pulao,
              jeera rice, paratha, naan, appam, dosa or idiyappam.











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