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