After procrastinating for more than an year, I finally gave one of the certifications related to the technology I work in yesterday and I successfully cleared it! It’s been a few years since I spent time studying and the past few days were really tough to go through books, learn and prepare. When I got the score sheet and realized that I cleared, it was such a relief ! So, I just had another reason to request for husband’s briyani this weekend 🙂 He obliged to make his recent super hit Mutton sukka as well. He tried this recipe a couple of weeks ago and it was a hit with a few of our friends to whom we parceled some. He usually looks for recipes online and mix matches to his convenience. Here is the mix-matched Mutton sukka recipe which is very easy to make but tastes more like the Anjappar ones.
What you need
- Boneless mutton pieces – 1/2 kg
- Onions – 2 finely chopped
- Tomatoes – 1 (optional)
- Ginger Garlic paste – 2 tbsp
- Garam Masala powder – 2 tbsp
- Red Chili powder – 1 tbsp
- Coriander powder – 2 tbsp
- Turmeric powder – 1 tsp
- Cumin powder – 1 tbsp heaped
- Black pepper powder – 1 tsp
- Red chilies – 3 to 4
- Curry leaves
- Gingely oil (preferred) or cooking oil – 4 to 5 tbsp
- Cut mutton into small bite size pieces and pressure cook for 8-10 whistles along with 1 tbsp of cumin powder, ginger garlic paste, garam masala and salt .
- Heat a thick bottom kadai and add gingely oil or the normal cooking oil.
- Add mustard seeds and once they crackle, add the chopped onions and fry them until they turn transparent.
- Add 1 tbsp of ginger garlic paste and cook until the raw smell goes off.
- Add one chopped tomato (if using), break the dry chilies into halves and curry leaves and cook until the tomatoes turn mushy.
- Now start adding the masala powders – red chili powder, coriander powder, remaining garam masala powder,cumin powder, pepper powder and turmeric powder.
- Add little of the water used to cook the mutton from the pressure cooker and let the masala cook for a couple of minutes.
- Add the cooked mutton and the remaining water to the masala and cook until the oil separates.
- If you want the sukka to be more dry, cook for a few more minutes.
Note – Adjust the masala powders to your spice level
Serve it with briyani or with rice and mutton curry or rasam ! Please don’t forget to wipe off the kadai with some white rice. The mixture of the left over masala tossed with rice in the kadai is the best part!