One of my friends used to bring this Mutton Sukka Varuval for lunch when I was in college, and all of us loved it. We would often ask her to bring it again because it disappeared so quickly whenever she did.
When I finally tried making it at home, it was just as popular. Tender mutton is pressure cooked with freshly powdered whole spices, then fried with onions, garlic, curry leaves, and masala until the pieces are well coated and almost dry.
You can cook it until completely dry for a classic sukka-style finish, or stop a little earlier when the masala is thick and clings nicely to the meat.
Mutton Sukka Varuval
Recipe Details
Dry Side Dish
South Indian
Sashi
60 minutes
2
Marination time of at least 1 hour is additional.
Ingredients
For Marination
- Mutton / Lamb – 1 lb, cut into small pieces
- Turmeric powder – 1/4 tsp
- Ginger-garlic paste – 1/2 tsp
- Red chili powder – 1 tsp
- Salt – to taste
To Powder
- Cinnamon – 1 piece
- Cardamom – 1
- Cloves – 2
- Cumin seeds – 1 tsp
- Black peppercorns – 4
- Fennel seeds – 1/2 tsp
For Pressure Cooking
- Onion – 1/4 medium, chopped
- Tomatoes – 2, chopped
- Water – 1 to 1 1/2 cups
For the Sukka Fry
- Oil – 3 tbsp
- Onions – 2 medium, chopped
- Curry leaves – 1 sprig
- Garlic – 1 tsp, crushed or finely chopped
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Sakthi Mutton Masala – 1 tsp
Preparation
- Cut the mutton into small pieces and pat dry.
- Add the mutton to a bowl with turmeric powder, ginger-garlic paste, red chili powder, and salt.
- Mix well, cover, and refrigerate for at least 1 hour. Overnight marination can also be used.
- Grind the cinnamon, cardamom, cloves, cumin seeds, black peppercorns, and fennel seeds into a fine spice powder.
- Chop the onion and tomatoes needed for pressure cooking.
- Chop the onions for the final fry and crush or finely chop the garlic.
Pressure Cook the Mutton
- Add the marinated mutton to a pressure cooker.
- Add the prepared spice powder, chopped onion, chopped tomatoes, and 1 to 1 1/2 cups water.
- Mix well and pressure cook for about 3 whistles, or until the mutton is tender.
- Allow the pressure to release naturally before opening the cooker.
- Separate the cooked mutton from the cooking liquid and reserve both. Do not discard the flavorful liquid.
Cooking Instructions
- Heat the oil in a wok or wide pan over medium heat.
- Add the chopped onions and sauté until they become golden brown.
- Add the curry leaves and crushed garlic.
- Fry for about 1 minute, until aromatic.
- Add the red chili powder, coriander powder, and mutton masala.
- Fry the spices for about 1 minute over medium-low heat, stirring continuously so they do not burn.
- Add the reserved cooking liquid from the pressure-cooked mutton.
- Cook over medium heat until most of the liquid evaporates and the masala becomes thick.
- Add the cooked mutton pieces and mix well so they are completely coated with the masala.
- Continue frying over medium heat, stirring frequently, until the mutton reaches your preferred level of dryness.
- For a classic sukka finish, continue until the masala is dry and clings closely to the meat.
- Taste and adjust the salt if needed.
- Remove from the heat and serve hot.
Tips
Marination: Marinating the mutton for at least 1 hour gives the meat more flavor. Overnight marination in the refrigerator works well when preparing ahead.
Pressure Cooking: Cooking time can vary depending on the cut and tenderness of the mutton. Make sure the meat is tender before beginning the final fry.
Reserve the Cooking Liquid: The liquid left after pressure cooking contains plenty of flavor. Reducing it with the fried masala gives the sukka a richer taste.
Dryness: You do not have to fry the mutton until completely dry. For a softer version, stop cooking once the oil begins to separate and the meat is well coated with thick masala.
Fat: If the mutton has a lot of visible excess fat, trim some of it before marinating according to your preference.
Serving Suggestion
Mutton Sukka Varuval goes especially well with curd rice. It can also be served with steamed rice, sambar rice, chapati, or parotta.
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