Recipe for mutton sukka, Tamilnadu style Mutton sukka Fry masala recipe. Easy pressure cooker method. With step by step pictures and video.
Mutton Sukka, Rasam and Saadham (White Rice) on a Sunday afternoon. Its the most comforting meal and so easy to put together. This is an extremely simple recipe and can be put together in no time. Its usually preferable to use mutton pieces with bone for this recipe. The flavor from the bone enhances the taste of the dish and also keeps the meat juicy. Clean the mutton well and try to get rid of the fat if any. These days, the butcher removes most of the fat unlike yesteryear’s. Keep the pieces in the mutton sukks bite size. There is no oil added for this recipe. The fat from the mutton would suffice.
Here is the video of how to do Mutton Sukka. Note: The video recipe uses 2x the quantity of the recipe given below at the bottom of the page.
Click the link below to find the recipes on the site that uses the main ingredient as Mutton. Recipes with main ingredient as mutton Here are some of the equipment, utensils and gadgets that will be useful for making this mutton sukka recipe. Click the link to buy them online. Three Liter Stainless Steel Cooker Non Stick Pan with Lid Bosch Mixie Cleaver for cutting Mutton Paring Knife Cutting / Chopping Board
We have used a 3 liter pressure cooker for today’s recipe. Take the pressure cooker and add in all the ingredients listed for making mutton sukka. Pressure cook for 15-20 minutes on medium flame. I got 20 whistles. Remove from heat and wait for the pressure to release naturally. Make sure that the meat is cooked. Just press a piece of meat and it should fall of the bone easily. There would be a little gravy left in the pan.
Now its time for roasting the mutton sukka. Preferably use a non stick pan as its easy. You can use a stainless steel pan or a cast iron pan to roast but you have to add little oil from time to time to avoid the meat from getting stuck to the pan.
Take a pan and add in the mutton mixture along with the gravy to the pan. Keep sauteing till the mutton is dry on medium heat. It will take about 7-8 minutes.
Once the mutton is dry, add in the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame for the sukka to go dry.
Serve with rice and rasam. It also goes perfectly well with coconut milk rice.
Main Ingredients
- 1/3 cup water
- 250 grams mutton with bone
- 10 shallots (small onions), chopped
- 2 sprigs curry leaves
- 2 tablespoon ginger garlic paste ( 6 cloves garlic and 3/4 inch piece ginger ground with few tablespoon of water)
- 2 green chillies, chopped
- 3/4 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon black pepper powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
For Final Roasting
- 2 sprigs curry leaves
- Take the pressure cooker and add in all the ingredients. Pressure cook for 15 minutes on medium flame. I got 20 whistles. Remove from heat and wait for the pressure to release naturally.
- Take a pan and add in the mutton mixture along with the gravy to the pan. Keep sauteing till the mutton is dry on medium heat. It will take about 7-8 minutes.
- Once the mutton is dry, add in the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame.
- Remove from heat and serve.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Main Ingredients
- 1/3 cup water
- 250 grams mutton with bone
- 10 shallots (small onions), chopped
- 2 sprigs curry leaves
- 2 tablespoon ginger garlic paste ( 6 cloves garlic and 3/4 inch piece ginger ground with few tablespoon of water)
- 2 green chillies, chopped
- 3/4 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon black pepper powder
- 1/2 teaspoon turmeric
- 1 teaspoon coriander powder
For Final Roasting
- 2 sprigs curry leaves
- Take the pressure cooker and add in all the ingredients. Pressure cook for 15 minutes on medium flame. I got 20 whistles. Remove from heat and wait for the pressure to release naturally.
- Take a pan and add in the mutton mixture along with the gravy to the pan. Keep sauteing till the mutton is dry on medium heat. It will take about 7-8 minutes.
- Once the mutton is dry, add in the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame.
- Remove from heat and serve.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/mutton-sukka-sukka-fry-recipe/
Recipe for Kari Dosai using Mutton sukka. Recipe inspired from Simmakkal Konar Kadai, Madurai. With step by step pictures and video.
The first time I had Kari Dosa was in Simmakkal Konar Kadai in the early 2000’s. My brother had just returned from USA for vacation. We went on a spiritual tour to Trichy, Thanjavur and Madurai . My dad was travelling, so it was just the three of us (mom, me and bro), as it was most of the time.
I had never heard of kari dosa before. My brother had picked it up from lonely planet or something like that and really wanted to go there. We visited Konar Kadai after our darshan at the Madurai Temple. The auto driver who picked us up from the temple told that it was a non-vegetarian restaurant and we might not want to go there just after the darshan. My mom is a pure vegetarian but cooks non-veg for us. She is kind of not very rigid when it comes to rules. She is a cool mom. She was ok with us going there. My brother insisted that he take us. The reluctant driver took us to konar kadai and we had one of the finest dinners that day. After that episode, Konar Kadai has become a must stop whenever we visit Madurai. Here is Kari Dosai inspired from Simmakkal Konar Kadai. There are various versions of this dosa, some of which include eggs, kurma etc…This is a very simple plain kari dosa.
Here is the video of how to make mutton kari dosa at home Madurai Style
Click the link below to find the recipes on the site that uses the main ingredient as Mutton. Recipes with main ingredient as mutton Idli Dosa varieties
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Three Liter Stainless Steel Cooker Non Stick Pan with Lid Bosch Mixie Cleaver for cutting Mutton Paring Knife Cutting / Chopping Board Cast Iron Dosa Pan
We will need Dosa Batter and Mutton Sukka for making Kari Dosa. Idli Batter Recipe Mutton Sukka Recipe
Take a cup of Mutton Sukka and finely chop the pieces. Discard the bones. Finely chop the sukka and set aside.
Heat a Dosa Griddle until hot. Ladle the batter (about 1/3 cup) onto the griddle. Do not spread the batter. Keep the dosa’s small so its easy to flip and the mutton sukka will adhere to the dosa nicely. Sprinkle the mutton sukka pieces on top of each dosa. Add in some oil or ghee to each dosa. Let it cook for 30-40 seconds on medium flame.
Flip the dosas carefully. Slightly press the dosas with the help of a spatula. It makes sure that the meat properly adheres to the dosa. Cook for 30-40 seconds. Flip one more time and leave it for 5-10 seconds. remove from griddle and serve hot.
Serve with Mutton Kuzhambu or Chicken Kuzhambu. I like to serve plain. Just like as it is. This one is a classic.
- 2 Cups Dosa Batter
- 1 Cup Mutton Sukka
- Oil / Ghee to sprinkle on the dosas
- Take a cup of Mutton Sukka and finely chop the pieces. Discard the bones. Finely chop the sukka and set aside.
- Heat a Dosa Griddle until hot. Ladle the batter (about 1/3 cup) onto the griddle. Do not spread the batter. Keep the dosa’s small so its easy to flip and the sukka will adhere to the dosa nicely. Sprinkle the mutton sukka pieces on top of each dosa. Add in some oil or ghee to each dosa. Let it cook for 30-40 seconds on medium flame.
- Flip the dosas carefully. Slightly press the dosas with the help of a spatula. It makes sure that the meat properly adheres to the dosa. Cook for 30-40 seconds. Flip one more time and leave it for 5-10 seconds. Remove from griddle and serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dosa
- Cuisine: Tamilnadu
