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Chettinad Mutton Chukka, Mutton Pepper Fry recipe. The freshly ground spices will fill your house with such amazing aroma that even the most pickiest of eaters will definitely be tempted to try this dish.
The chettinad cuisine is pretty popular in South India, famous for it’s spiciness and absolutely delightful. Growing up in Chennai has left it’s big mark of the tamil and chettinad cuisine in my daily cooking. It is but natural that you will find lot of tamil and chettinad recipes on the blog.
Traditionally the spices are hand grounded in a pestle. Even though I have the stone pestle at home, I have used the coffee grinder this time as I was short on time. But I remember mom used to grind it on a sil batta in Chennai during childhood. All the spices would be ground in that and it was pretty common then in tamil nadu.
But if you can, then grind the spices in the pestle for the most authentic taste for the chettinad mutton chukka or the mutton pepper fry recipe.
Getting back to the recipe, the chettinad mutton chukka recipe or the mutton pepper fry recipe tastes best with the boneless cut of lamb meat, but if you prefer to make this dish with the bones in, like my hubby dearest, you can very well do so too.
Just remember to keep the mutton pieces small so that they absorb all the spices in and gets fried properly.
You can always increase or decrease the spice level by adjusting the use of the black pepper or the milagu as it is called in Tamil nadu
The ingredients are pretty easy to gather and the method is simple to follow.
All you have to do is roast the spices and grind it finely and then cook the mutton till done. It is pretty much a famous dish of the tamil nadu and pretty popular in tamil cuisine.
LET’S GET STARTED WITH THE Chettinad Mutton Chukka, Mutton Pepper Fry recipe
Chettinad Mutton Chukka, Mutton Pepper Fry recipe
- 500 gms mutton pieces boneless
- 1 tbsp black pepper
- 1 tbsp cumin seeds
- 1/2 tbsp fennel seeds
- 1 tsp shahi jeera
- 2 cardamom
- 2 cloves
- 1/2 inch stick cinnamon
- 5-6 whole red chili
- 2 tbsp + 1 tsp oil
- 1/2 cup shallots ground into paste
- 2 tsp ginger garlic paste
- 1 tsp turmeric powder
- 2 tsp coriander powder
- salt to taste
- Heat 1 tsp oil in a kadai and lightly roast black pepper, cumin seeds, shahi jeera, cardamom, cloves,cinnamon, fennel seeds and whole red chili and grind to a fine powder. Set aside.
- Heat the 2 tbsp oil in a pan and add the shallots paste and fry till golden brown. Mix in the ginger garlic paste and cook till the raw smell vanishes from the ginger garlic paste. Now add the mutton and water, cook till mutton is done. You can even cook it in pressure cooker.
- Add the turmeric powder, coriander powder, salt, the ground spice powder and cook for couple of minutes till all the masala is well coated to the mutton pieces.
- Garnish with coriander leaves.
For video recipe check below:
Until next time,
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