Madurai Mutton Chukka

          This is a traditional dry mutton curry in the authentic Madurai style. Madurai is a region in the Southern Indian state of Tamil Nadu, known for its spicy veg. and non-veg. recipes. Chukka means dry and the mutton is cooked with a concoction of various spices that is dry roasted and freshly ground.

          This yummy preparation can be enjoyed with either steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or chapatti. So go ahead and give it a try by following a step by step pictorial recipe to prepare this very popular dish.

          Madurai cuisine is almost similar to Chettinad cuisine, that is quite famous for its fiery flavors too.

           Shallots are generally used in this recipe for an authentic taste. On the other hand, curry leaves, used in abundance, gives out a nice aroma to the dish, 

• 400 gms. mutton on bones, cubed
• 2-3 tbsp. oil
• 1-2 tbsp. ghee
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 onions, chopped
• 8-10 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 2-3 dry red chilies, few curry leaves & onion rings to garnish

 Chukka Spice Powder -  

• 2 tbsp. coriander seeds
• 7-8 dry red chilies 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds

           Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.

          Heat oil in a pan and fry the curry leaves & dry red chilies for the garnish. Drain and set aside. 

          In the same oil, sauté the ginger garlic paste, turmeric powder and red chili powder for a few seconds. 

          Add the mutton and salt. Mix everything well and sauté for 2 minutes. Add 1/2 - 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat the ghee in a pan and fry the crushed garlic, onion and green chilies till light brown. Add the boiled mutton pieces and curry leaves. Give it a stir and now add 3 tbsp. of the prepared spice mix.

          Mix everything well and add the stock. Cover and simmer till the gravy turns thick. 

          Garnish with fried curry leaves and dry red chilies. Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

                       Dry roast all the ingredients mentioned 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 powder and keep aside.

                      Heat oil & sauté ginger-garlic paste, turmeric powder & red chili powder 

                      for a few seconds. 

                                  Add the mutton and salt. 

                                   Mix everything well and sauté for 2 minutes.

                                  Add 1/2 - 1 cup water.

                          Pressure cook for 20 minutes on a low flame after the first whistle. 

                          Separate the mutton from the stock and keep aside.

                      Heat the ghee & fry the crushed garlic, onion & green chilies till light

                      brown. 

               

                                  Add the boiled mutton pieces & curry leaves. Give it a stir.

                                  Now add 3 tbsp. of the prepared spice mix.    

                                  followed by the stock. 

                                   Cover and simmer till the gravy turns thick. 

                             Garnish with fried curry leaves, dry red chilies and onion  rings.

           Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.