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Madurai mutton chukka

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Tender mutton pieces cooked dry with shallots, pepper and curry leaves, a specialty of Madurai's eateries.

Region: Madurai and southern Tamil NaduOccasion: Sunday meals; served as a side dish with rice or parottaTime: 1 hourServes: 4Non-vegetarian

Ingredients

  • 500 g mutton, small pieces
  • ½ tsp turmeric
  • Salt to taste
  • 15 shallots, sliced
  • 1 tbsp ginger-garlic paste
  • 2 tsp black pepper, freshly crushed
  • 1 tsp fennel seeds, crushed
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 3 tbsp gingelly oil
  • 2 sprigs of curry leaves

Method

  1. Pressure-cook the mutton with turmeric, salt and ½ cup water until tender (5–6 whistles).
  2. Heat the oil and fry the fennel and curry leaves, then the shallots until golden.
  3. Add the ginger-garlic paste, chilli powder and coriander powder and stir for a minute.
  4. Add the mutton with its stock and cook on high heat, stirring, until all the liquid dries and the masala coats the meat.
  5. Add the crushed pepper and more curry leaves and roast for 3–4 minutes more.

History

'Chukka' means dry. Madurai is known for its late-night food culture and non-vegetarian dishes such as chukka and kari dosai.

Significance

It is a side dish for rice and rasam or for parotta at Sunday lunches and in Madurai's eateries.

Sources