Mutton Sukka, also referred to as mutton chukka, is a delectable Chettinad dish renowned for its dry and spicy masala-coated mutton preparation. This enticing recipe combines coconut oil, whole spices, onions, tomatoes, and a unique blend of spices, resulting in rich and aromatic masala enveloping succulent mutton pieces. When cooked, the dish attains its desired consistency until the masala thickens and clings to the mutton, creating a mouthwatering, dry texture. Originating from the vibrant culinary landscape of Andhra Pradesh, Mutton Sukka has gained popularity for its bold flavours and tantalising aroma. Its cultural significance lies in being a traditional recipe that showcases the mastery of Chettinad cuisine, known for its elaborate and aromatic preparations. Often served in restaurants with a touch of finesse, the mutton sukka restaurant style elevates this dish to a gastronomic delight.

The careful balance of spices, the use of coconut, and the dry preparation contribute to its distinct appeal, making it a favourite among those who relish bold and flavourful meat dishes. Mutton Sukka stands as a testament to the rich culinary heritage of Chettinad, offering a delightful experience for those seeking an authentic and spicy mutton delight.

Ingredients of Mutton Sukka

• 500 gms Mutton
• 1/2 tsp Turmeric Powder
• 1 tsp Salt
• 200 ml Water
• 1/2 tbsp Oil
• 150-gram Small Shallots
• 2 Curry leaves
• 3 Green Chillies
• 2 tsp Ginger Garlic paste
• 3 Tomatoes
• 3 tbsp Chopped coriander
• Salt for seasoning
• 4 tbsp Oil
• Suhana Mutton Sukka Masala

Ingredients to prepare Sukka Masala at home:

• 2 tsp Coriander Seeds
• 2 tsp Black Peppercorns
• 1/2 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 2 Dried Red Chillies
• 4 to 6 Cloves
• 2-inch Cinnamon
• 6 Green Cardamom
• 3 tablespoons Coconut or poppy seeds

Preparation of Mutton Sukka Dish

1. To make the delicious Mutton Sukka, create a fragrant spice blend as mentioned above. You can use Suhana Mutton Sukka Masala for an easy option. For making your own mix from scratch, gently heat the spices in a pan until they become aromatic.

2. Turn off the heat and allow the residual warmth to impart a final toasty flavour. Once cooled, grind these ingredients into a fine powder, creating a base of rich, aromatic spices.

3. Proceed by thoroughly washing and draining the mutton. Combine the mutton with ginger-garlic paste, salt, turmeric, and half of the prepared masala powder (or Suhana Mutton Sukka Masala) in a mixing bowl. For an added layer of flavour, incorporate 1 teaspoon of ghee. Add ¼ to ½ teaspoon of chilli powder for extra spice kick.

4. Ensure a well-coated and marinated mutton by mixing all the ingredients thoroughly. For enhanced marination, consider adding curd/yoghurt or any meat tenderiser.

5. Refrigerate the marinated mutton for 3 to 4 hours, allowing the flavours to mix and intensify, preparing the meat for a succulent and aromatic Mutton Sukka experience.

Cooking Process of Mutton Sukka

• Add the marinated mutton and water to a pressure cooker. Pressure cook up to 4-5 whistles till the mutton is tender. Alternatively,add the marinated mutton to a pan cover and cook for 45-50 mins until the meat is tender.
• Heat oil in a pan and add the shallots. Add the curry leaves and sliced green chillies after one to two minutes of medium-high cooking. Fry the shallots for five to six minutes over medium heat or until they are transparent and have light brown edges.
• Add the ginger garlic paste and fry it on low heat for 2 mins.
• Add tomatoes and cook till the tomatoes soften.
• Now, add the boiled mutton along with the stock and give a mix. Bring to a boil.

• Add the Suhana Sukka Masala powder or the powder made in the grinder earlier and give a quick mix.
• Fry this on high heat for 6-7 mins until all the stock is absorbed and the mutton is fried and dark in colour. – Check and add salt for seasoning if needed at this stage.
• When the oil separates, add chopped coriander leaves.

Tips and Variations for Mutton Sukka

• Adding tomatoes is optional, but adding them helps retain the curry’s juiciness.
• The authentic sukka is even drier and almost black in colour, but you make it a bit juicy. You can cook for a few more minutes for a more dry fry.
• It will stick if it gets thicker, so add more oil at this stage.
• For best results, use an iron pan or kadai with a heavy bottom to ensure the curry has the ideal flavour.
• If you want to make this Mutton Sukka without making the masala powder, add 1 and 3/4 teaspoons Kashmiri chilli powder along with 2 teaspoons coriander powder and 1.5 teaspoon garam masala powder once water is absorbed.
• Include fennel seeds, cumin, cardamoms, and cinnamon to balance the dish’s spiciness.
• You can add gingelly oil to this sukka for a great flavour.
• The Chicken Sukka recipe is versatile; apply the same method. Ensure chicken pressure cooks for only 2-3 whistles.
• Transform leftover kuzhambu by cooking the mutton pieces into a delicious chukka preparation.
• You can dry 1/4 cup of coconut milk to make it semi-gravy for a different flavour.
• Go for a dry fry by skipping tomatoes; finish with lemon juice instead.
• Enhance the dish with 1 tablespoon of chopped coriander leaves for added flavour.

Mutton Sukka Regional Variations

Mutton Sukka Varuval-

To prepare Mutton Sukka Varuval, dry roast a blend of coriander seeds, red chillies, cinnamon, cloves, cardamoms, fennel seeds, and cumin. Grind with coconut or poppy seeds to create a spice mix. Marinate washed mutton with this spice blend, ginger-garlic paste, salt, turmeric, and ghee. Refrigerate for 3-4 hours, then cook until the mutton is dry and coated in the aromatic masala. Enjoy the rich flavours of this Chettinad delicacy!

Mutton Sukka Goan Style-

For Goan-style Mutton Sukka, marinate mutton with red chilli powder, turmeric, ginger-garlic paste, and salt. Sauté onions, tomatoes, and Goan masala in oil. Add the marinated mutton, cook until tender, and finish with a dry roast for an authentic Goan Mutton Sukka experience.

Mutton Sukka Maharashtrian Style-

To make Maharashtrian style Mutton Sukka, marinate mutton with red chilli powder, turmeric, ginger-garlic paste, and salt. In a pan, roast Kolhapuri masala spices like dried red chillies, coriander seeds, and poppy seeds. Add the marinated mutton, cook until tender, and finish with a dry roast for an aromatic and spicy Kolhapuri Mutton Sukka.

Chettinad Mutton Sukka-

For Chettinad Mutton Sukka, dry roast spices like coriander seeds, dried red chillies, cinnamon, cloves, cardamoms, fennel seeds, and cumin. Grind with coconut to make a masala. Marinate mutton with this masala, ginger-garlic paste, turmeric, and salt. Cook until the mutton is tender, dry, and coated in the Chettinad masala.

Mutton Sukka Kerala Style-

For Kerala Style Mutton Pepper Fry, marinate mutton with black pepper, turmeric, ginger-garlic paste, and salt. In a pan, sauté onions, curry leaves, and green chillies. Add the marinated mutton, cook until tender, and finish with a generous sprinkle of freshly ground black pepper for a delightful and aromatic Kerala-style Mutton Pepper Fry.

Malvani Mutton Sukka-

For Malvani Mutton Sukka, marinate mutton with Malvani masala, turmeric, ginger-garlic paste, and salt. In coconut oil, sauté onions, tomatoes, and grated coconut. Add the marinated mutton, cook until tender, and finish with a dry roast, ensuring a rich and aromatic Malvani Mutton Sukka with the distinct flavours of coconut.
Elevate your culinary journey with Suhana Masala, a versatile blend that adds an authentic touch to dishes like Mutton Sukka. Its expertly crafted mix of spices ensures a burst of flavour, simplifying the cooking process. Savour the rich taste and convenience, making every meal a delightful experience with Suhana Masala.

FAQ’s

1. What is the best way to marinate the mutton for Mutton Sukka?
Marinate mutton for Mutton Sukka with a blend of spices, ginger-garlic paste, salt, and Suhana Mutton Sukka Masala for enhanced flavour.

2. What are some popular combinations for Mutton Sukka?
Pair Mutton Sukka with steamed rice, biryani, naan, or paratha. Garnish with fresh coriander leaves and serve with raita for a perfect meal.

3. Can I use boneless mutton for Mutton Sukka?
Yes, boneless mutton can be used for Mutton Sukka. Adjust cooking time to ensure tenderness in the absence of bones.

4. Can I make Mutton Sukka with pre-cooked mutton?
Yes, you can make Mutton Sukka with pre-cooked mutton. Adjust the cooking time to allow the flavours to meld and intensify.