Virudhunagar Mutton Chukka / Kari Vathakal

Mutton is cooked and enjoyed in varied ways all over the world.In India mutton recipes are a must for every festive seasons and special occasions at home. This mutton chukka recipe is from my native place Virudhunagar,very simple to make for it requires very few ingredients that doesn’t need to be ground .Many chukka recipes are prepared with lot of ingredients,masalas that makes it more of a gravy type than a vathakal(dry fry).
Unlike other cuisines ,Virudhunagar recipes doesn’t add curry leaves to non veg dishes.They also prefer homemade ground spices to enhance the flavor and taste of the food than rely on ready made kitchen masalas.Never buy the ginger garlic paste from the store nor make them in bulk at home and store in your refrigerator.Always grind or grate them freshly when needed.By following these simple things you could make delicious and healthy recipes in your own kitchen for your lovely family members.

PREPARATION TIME : 10 MINS

COOKING TIME : 15 MINS

SERVES : 2


REFER MY OTHER MUTTON RECIPES ALSO

MUTTON MARKANDAM KULAMBU

MUTTON KURMA

NALLI ELUMBU KULAMBU

THIRUMANGALAM MUTTON KULAMBU

MUTTON KULAMBU (WITH GREEN CHILLIES)

ATTUKAAL KULAMBU

MUTTON KULAMBU

MUTTON KOTHU KARI KULAMBU

MUTTON BRIYANI

INGREDIENTS

200 g mutton

12 shallots

8-10 dried red chilies

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp cumin powder

2-3 tbsp sesame oil

Salt as required

Water as required

METHOD

Wash the mutton,heat oil in a kadai/pan and add the dried red chilies and saute for a min for the flavor to get into the oil.Add the chopped shallots and saute for 2 mins in low flame.

Now add the ginger garlic paste and saute for a min in low flame .Add the mutton pieces and saute for 2 more mins in low flame.Add turmeric powder,cumin powder and coriander powder and saute for a min.

Transfer the mutton to a pressure cooker,add salt and water (enough to immerse the mutton pieces).Pressure cook for 3 whistles in high flame and then reduce the flame to low and cook for 10 mins.

Serve Mutton Chukka hot with rice and rasam.

TAKE CARE TIPS

You can add red chili powder instead of dried red chilies.

If there is more water after cooking ,just cook them in low flame without lid until oil separates.

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8 thoughts on “Virudhunagar Mutton Chukka / Kari Vathakal

  1. I always love this virudhunagar mutton chukka. To your surprise, I’m also from the virudhunagar district. I’m glad that we both are from the same place😊😊

    Like

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