Mutton Chukka Gravy | Spicy Mutton Pepper Gravy

Mutton chukka gravy is a semi thick gravy made with pepper powder. Addition of ghee at the end gives a nice flavor to the dish. Since we make this dish with pepper, it is very good for cold. Here we add a special chukka masala paste made with coriander powder, cumin, cinnamon and fennel seeds. I have used readymade powder for the paste. You can also use paste made with whole coriander seeds.

Mutton Chukka Gravy

Recipe Cuisine: South Indian | Recipe Category: Non Veg Gravy

Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 4

Ingredients:

Mutton - 1/2 kg

Small Onion - 1 cup, chopped

Tomato - 3, puréed

Ginger garlic paste - 1 tblspn

Red chilli - 2

Green chilli - 2

Pepper powder - 3 tsp

Chilli paste - 2 tsp

Turmeric powder - 1/2 tsp

Salt - to taste

Oil - 1/4 cup

Ghee - 2 tblspn

Chukka Masala Paste:

Coriander powder - 4 tsp

Cumin - 2 tsp

Fennel seeds - 1 tsp

Cinnamon - 1

To Temper:

Cumin seeds - 1 tsp

Cinnamon - 2 sticks

Cloves - 6

Star anise - 1

Bay leaf - 1

Curry leaves - 2 sprigs

Method:

Grind all the ingredients listed under "chukka masala paste". Bring water to boil and cook the tomatoes till its skin separates. Remove the skin and purée them.

Heat a pan, add 1/4 cup of oil. When the oil becomes hot, add cinnamon, cloves, star anise, bay leaf, cumin, red chilli. Sauté for few seconds or till the cumin seeds crackle.

Add curry leaves and chopped small onion. When the onion becomes brown, add ginger garlic paste.

Add in tomato purée and stir fry for a minute.

Now, add in chilli paste, turmeric, ground mutton masala paste, salt. Mix well.

Then, add the mutton pieces and little water. Cook till it becomes tender.

Once the mutton gets cooked, pour little ghee and add the pepper powder. Mix well and cook for 3 to 5 minutes. Put off the flame and garnish with coriander leaves.

Serve hot with rice.

Note:

• Make chilli paste by soaking 15 red chilli in boiling water for 10 minutes and grind them into a smooth paste.

Pictorial:

Keep all your ingredients ready

First prepare the chukka masala paste by grinding coriander powder, cumin powder, cinnamon and fennel seeds. You can use whole coriander seed also

Chukka masala paste is ready

In a pressure cooker, heat 1/4 cup of oil. When oil becomes hot, add cinnamon, cloves, cumin seeds, broken red chilli, star anise and bay leaf

When cumin starts to crackle, add slitted green chilli and curry leaves

Add 1 cup of chopped small onion and saute till it becomes translucent

Once onion becomes nice and soft, add in ginger garlic paste. Saute for 30 seconds

Add in tomato puree and stir fry for a minute

Then, add in 2 tsp of chilli paste

turmeric, salt

and chukka masala paste.

Now, add the mutton pieces and stir well till it is coated well with the masala

Add little water

and some fresh curry leaves. Pressure cook till the mutton becomes tender

Once pressure subsides, transfer it to another vessel

Add pepper powder to taste

Drizzle with 2 tablespoon of ghee

Mix well and cook for 5 minutes. Put off the flame and garnish with coriander leaves

Serve