Friday, July 24, 2015

Mutton Chukka Varuval Recipe | Mutton Ularthiyathu | Mutton Dry Curry | Chef Venkatesh Bhat Recipes - Recipe #8

In my schooldays, I eat only chicken and fish. But mom and dad likes mutton and they force me to eat. Though I am not very interested, I try it for their sake.  After marriage, I started exploring more mutton recipes since Jany is very much fond of mutton. Though I make mutton dishes less frequent, I try different recipe each time. When I saw this mutton chukka recipe in Samayal Samayal, it was in my to-do list for a long time. Finally, I tried it a few weeks before coming to Paris.  And it was a keeper recipe which turned out too good. I have already posted some mutton recipes and you can explore the other recipes in the links below.
To Pressure Cook:
Mutton - 500 grams
Green chilli - 1
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp  
Coriander Powder - 1.5 tsp 
Curry leaves - a handful  
Oil - 1 tsp
Salt - as required
To Temper:
Coconut Oil - 1 or 2 tbsp Mustard - 1 tsp
Curry Leaves - 2 springs
Green Chilli - 2
Ginger - 1 inch piece(chopp finely)
Small Onion(Shallots) - 20(chopped finely)
Pepper powder - 1 tsp
1. Pressure cook the items under 'To Pressure Cook' with enough water for 7 to 8 whistles or until the mutton is cooked. Chop the onions, green chilli and ginger finely. In a pan add some coconut oil and allow the mustard seeds, curry leaves to crackle. Then add the chopped ginger and green chilli. 
2. After few seconds, add the chopped onion and saute it until transparent. Then add the cooked mutton along with the stock.
3. Allow it to boil until the water content is reduced. Sprinkle the pepper powder and give a quick mix. If required add little oil at this stage and roast it till it is dry.
Serve hot with any curry of your choice. This goes well with Fried rice. I served it with Chicken Rasam and Paruppu curry.
Points to remember:
  • The shallots and coconut oil are the star ingredient of this recipe. So don''t skip it.
  • Since we have not added chilli powder, adjust your spice level with green chilli and pepper powder.
Warm Regards,
Happy's Cook - Divya


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