Mutton sukka  

Wednesday, December 17, 2008

Mutton - 250 gms (small pieces)
Onion - 4 nos.
Tomatoes - 2 nos.
Turmeric powder - ¼ tsp
Chilli powder - 2 tsp
Coriander powder - 4 tsp.
Mint leaves - 1 bunch.
Oil - 150 grms.
Roasted gram - 2 tsp
Aniseed - 1 tsp
Cumin seed - 2 tsp
Black Pepper - 2 tsp.

Cut onions, tomatoes
Strip mint leaves. Wash, drain water and keep aside.
Wash mutton. Drain water and keep aside.
Make coarse powder of aniseed, cumin seed and black pepper.
Separately powder roasted gram.
Use a pressure cooker. Add oil and heat
Add onions and tomatoes.
When it turns soft, add mutton pieces
Stir-fry. Add chilli powder, coriander powder and turmeric powder.
Add a spoonful of salt and mint leaves too.
Add enough water to cover contents.
Wait for 3 whistles.
Take a pan. Heat 3 tbsp oil.
Add gravy and let it turn dry.
When water is totally absorbed, add green chilli, powdered aniseed, cumin seeds and
black pepper powder. Then add powdered chutney dhal.
Mutton sukka is ready. Serve hot with sambar rice, rasam rice or nan and rotis.
Variation: You can also cook mutton separately and then mix to the gravy and

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