Mutton Sukka Varuval / Masala is a dry preparation with mutton / lamb meat. This is the first time ever I prepared mutton varuval at home. This dish is my favourite to order whenever we visit South Indian restaurants. There are two restaurants where this dish is exceptionally good compared to other restaurants. Number one is 'Madurai Konar mess' and the second one is 'Ambur Star Briyani'. Perfectly cooked mutton pieces are coated with this spicy masala and it pairs well with rice & rasam, dosai or biryani.
I was hunting on the internet for the sukka varuval recipe. Unfortunately could not find the one I was looking for. One recipe which is named as 'mutton chettinadu sukka varuval' is using 'sakhthi mutton masala' and the other recipe is using just onions and red chilli powder for the sukka masala. :) I feel there are not much recipes for authentic non vegetarian south Indian Dishes. So called authentic recipes are not authentic...Once, I was looking for recipe for Schezwan fried rice recipe, and in one of the recipe blogs, the author has used 'Ching's secret Schezwan fried rice powder' :) Seriously ?
After searching for 10 more minutes, I reached my sister for the recipe. And here is her version of mutton sukka varuval ( Madurai Style )
2. In a food processor add 10 shallots and 1 sprig of curry leaves and grind it into fine paste. If required add 1 tablespoon water for grinding. Set aside
3. Next add the tomatoes and grind it in the food processor to fine puree. Set aside
4. In a pan, heat oil for preparing the mutton masala. When the oil is hot, add cloves, bay leaf, fennel seeds, whole pepper corns and curry leaves. When they splutter, add sliced onions and 1/2 Teaspoon salt and sauté it on low flame until the onions are slightly golden ( do not brown onions)
5. Now add the paste of shallots and curry leaves we prepared at step number 2 and sauté nicely until the oil separates from the mixture
6. Add ginger garlic paste and sauté until the raw smell of the paste goes
7. Add the tomato puree we prepared at step number 3 and fry until the mixture comes together and the oil starts leaving from the mixture
8. Add coriander powder, red chilli powder, turmeric powder along with 1 tablespoon of water and fry for 2 minutes
9. Now add the stock from the pressure cooked mutton pieces to the above mixture in the pan 1 tablespoon at a time. Once you add the stock to the masala, stir nicely and wait for the stock to get absorbed. Once the stock is completely absorbed and the masala becomes dry , add next tablespoon of stock. Keep adding stock until all the stock is used over and the masala is thick, oily and there is not water in the masala mixture. At this stage the masala should look thick with no water
10. Check salt and adjust. Now add the cooked mutton pieces to the pan and simmer for 5 to 7 minutes
11. Keep stirring it often since there is no water in the masala mixture it might get burnt easily
12. Once the mutton pieces are coated well with the masala , sprinkle cilantro leaves and switch off the flame
13. Close the pan with a lid for 10 to 15 minutes the flavours to develop
14. Serve hot with rice / roti / dosa as a side
I was hunting on the internet for the sukka varuval recipe. Unfortunately could not find the one I was looking for. One recipe which is named as 'mutton chettinadu sukka varuval' is using 'sakhthi mutton masala' and the other recipe is using just onions and red chilli powder for the sukka masala. :) I feel there are not much recipes for authentic non vegetarian south Indian Dishes. So called authentic recipes are not authentic...Once, I was looking for recipe for Schezwan fried rice recipe, and in one of the recipe blogs, the author has used 'Ching's secret Schezwan fried rice powder' :) Seriously ?
After searching for 10 more minutes, I reached my sister for the recipe. And here is her version of mutton sukka varuval ( Madurai Style )
Ingredients
For Marinating the Mutton Pieces ( 1 Hour)
- 500 Grams Mutton pieces with bone Chopped into cubes
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chilli powder
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Ginger Garlic Paste
- 1/2 Teaspoon Salt
For the Masala
- 3 Tablespoon Vegetable Oil
- 2 Cloves
- 1 Bayleaf
- 1/2 Teaspoon Fennel Seeds
- 1/2 Teaspoon Whole black pepper corns
- 2 Sprigs of Curry Leaves
- 10 Shallots (peeled and washed )
- 1 Medium onion Sliced thinly
- 1 Medium ripe tomato chopped roughly
- 2 Tablespoon Ginger Garlic Paste
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Turmeric Powder
- 1 Tablespoon Chopped Cilantro Leaves
Directions
1. Marinate mutton pieces along with the items listed under Marinate for 1 hour. You can marinate it overnight in the refrigerator. Pressure cook the marinated mutton along with 1/2 cup water on low flame for 10 whistles. I like mutton completely cooked, if you like it rare then pressure cook for 5 whistles and if you like it medium pressure cook it for 7 to 8 whistles on low flame2. In a food processor add 10 shallots and 1 sprig of curry leaves and grind it into fine paste. If required add 1 tablespoon water for grinding. Set aside
3. Next add the tomatoes and grind it in the food processor to fine puree. Set aside
4. In a pan, heat oil for preparing the mutton masala. When the oil is hot, add cloves, bay leaf, fennel seeds, whole pepper corns and curry leaves. When they splutter, add sliced onions and 1/2 Teaspoon salt and sauté it on low flame until the onions are slightly golden ( do not brown onions)
5. Now add the paste of shallots and curry leaves we prepared at step number 2 and sauté nicely until the oil separates from the mixture
6. Add ginger garlic paste and sauté until the raw smell of the paste goes
7. Add the tomato puree we prepared at step number 3 and fry until the mixture comes together and the oil starts leaving from the mixture
8. Add coriander powder, red chilli powder, turmeric powder along with 1 tablespoon of water and fry for 2 minutes
9. Now add the stock from the pressure cooked mutton pieces to the above mixture in the pan 1 tablespoon at a time. Once you add the stock to the masala, stir nicely and wait for the stock to get absorbed. Once the stock is completely absorbed and the masala becomes dry , add next tablespoon of stock. Keep adding stock until all the stock is used over and the masala is thick, oily and there is not water in the masala mixture. At this stage the masala should look thick with no water
10. Check salt and adjust. Now add the cooked mutton pieces to the pan and simmer for 5 to 7 minutes
11. Keep stirring it often since there is no water in the masala mixture it might get burnt easily
12. Once the mutton pieces are coated well with the masala , sprinkle cilantro leaves and switch off the flame
13. Close the pan with a lid for 10 to 15 minutes the flavours to develop
14. Serve hot with rice / roti / dosa as a side
Yummm!!!!
ReplyDelete