Mutton suka varuaval (mutton dry fry)

Mutton used to be my favorite in India and also readily available. Here in Colorado, I have to drive 1hr one way to get goat meat, so its becoming an exotic dish lately. Also because of this I end up buying it in bulk and hence will be relishing on mutton for a whole week. So this week I will be posting a few goat meat recipes. This is a very dry dish which is a bit spicy but can be served with rice or just as an appetizer.

Ingredients:

Mutton (1 inch cubes) - 200gms
Onion (finely chopped) - 1
Green chillies (slit) - 2
Curry leaves - a sprig
Ginger-garlic paste - 1 tsp
Jeera (cumin seeds) - 1 tsp
Saunf (fennel seeds) - 1 tsp
Pepper powder - 1 tbsp
Jeera (cumin) powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Turmeric - a pinch
Oil - 3 tbsp
Salt - as needed

Method:

Pressure cook the mutton with jeera, saunf and a pinch of turmeric with just enough water to cover the meat, for about 8 whistles. Heat oil in a pan and add chopped onions. Once the onions turn translucent add green chillies, curry leaves, ginger garlic paste, pepper powder, jeera powder, coriander powder, garam masala, salt and the cooked mutton. Fry in low heat till all the raw smell disappears from the powders and the mutton gets coated and roasted evenly. Serve hot with rice and sambar.


Comments

FH said…
OH soo yummy!! I don't get mutton but lamb in supermarkets:(

I had a muslim friend in B'lore who used bring all these mutton dishes,still remember the taste.
Dish looks delicious,wish I could have some.
7:51 AM
Unknown said…
Mouth watering ..delicious...
i cook almost the same way..I dunno why all here at my home everyone seems like this dry fry better than mutton kuruma..:))
9:40 PM
Deepz said…
Thanks Asha and Maheswari.
9:25 PM
Anonymous said…
Deepa, although I don't eat meat, my mouth is watering looking at this mutton varuval. I'll definitely try cooking this for my husband.
8:40 AM
Anonymous said…
Hi Deepz,
Tastes like my mom's....Thank you for posting this
3:15 PM
Deepz said…
Thanks Anonymous.
1:10 PM
Anonymous said…
Its ok recipe- BTW is it meant for blood pressure patient ? Because no where it tells to 'Add Salt' :)

Its a saltless recipe.
7:21 AM
Deepz said…
Raj: Thanks for noticing. Ive made the necessary correction. Now I know that people actually read my recipes. Also as per your suggestion this might actually work for blood pressure patients.
11:44 AM
Anonymous said…
Thanks Deepz :)

Now it tastes yummy :)
you u have any other good recipe to share. If yes, can u email them to me pls ?
magicman.blr.in@gmail.com
7:47 PM
Anonymous said…
Awesome. Wonderful receipe!Very helpful to singles away from home.
4:39 PM
Deepz said…
Thanks Mani. Glad I am of some help,
1:34 PM
Sathurekha said…
Really a delicious mutton chukka..I tried this as soon as I saw this post n it came out so well that me n my hubby in swizz enjoyed having this...Thanx for the recipe..
4:26 AM
Anonymous said…
Who knows where to download XRumer 5.0 Palladium?
Help, please. All recommend this program to effectively advertise on the Internet, this is the best program!
9:01 AM
Anonymous said…
Can Mutton Sukka also have Tomato paste or finely diced and sauted Tomatoes?. In some Chettinad restaurants in Southern Tamilnadu districts, 'Mutton Sukka' has Tomatoes, and 'Mutton Sukka Fry' is the same thing fried again with some extra onion and more dry. For me the less dry version (Sukka) tastes better, and i believe they used either groundnut oil or at least a bit of Sesame oil. Please give your opinion, Thanks.
11:09 AM
MY Veg Blog said…
Thank You, Here I got best place about veg meat food. Your information so beneficial for us which can help to make best blog. If you want to get some unique information so please contact to Vezlay Veg Meat and you can also feedback about information.
10:35 PM
Post a Comment

Popular posts from this blog

Green Blog Project - Summer 2007

Image
Last year when I first read about the Green Blog Project , I was very excited as we had so many veggies growing in our backyard and this was a good event to participate in. I was a month old in the food blogging world and it was one of the first few events that I participated in. I made vegetable fried rice from carrots and beans and tomato thokku from tomatoes grown in my backyard. After sending my entries I was eagerly waiting for the roundup and was amazed at all the other entries. I usually stick to traditional and easy growing veggies. But after looking at the roundup, I was surprised to see so many people growing traditional Indian veggies with such ease. This effort started by InjiPennu has encouraged a lot of food bloggers to grow their own vegetables either be it in small containers/pots or a big backyard. I had totally dismissed the idea of growing anything in winter. When Mandira of Ahaar hosted the GBP winter/spring 2007 event and gave us some very good tips on grow...
Read more

Arachu vitta sambar, Kovakkai (tindora) varuval, Podalangai (padval) poriyal

Image
I have lots of Indian vegetables stocked in my fridge after my last week's Indian grocery shop visit. I had murungakai (drumsticks), podalangai(padval), kovakkai(tindora) and fresh coconut. So decided to make some very Indian (specifically Tamilian) dishes with those vegetables for dinner last night. When I think of drumsticks the first thing that comes to my mind is Sambar. I was bored of making the regular sambar and hence decided to go with arachu vitta sambar. The main ingredient in this type of sambar is the freshly ground masala and it adds a very unique and different taste. Then decided to do something spicy and dry to go with it and hence a varuval. With the fresh coconut I decided to do some poriyal. So the final menu was arachu vitta murungakkai (drumsticks) sambar, kovakkai (tindora) (ivy gourd) varuval and podalangai (padval) (snake gourd) poriyal. Arachu Vitta Sambar: Ingredients: Thur dal (cooked and mashed) – 1½ cups Drumsticks (cut) – ½ cup Onion (chopped) – 2 Tomat...
Read more

Adai and pudina chutney

Image
Last night I was in the mood for idli or dosa but did not have the batter ready. The idli/dosa batter usually takes time preparing (6hrs to soak the ingredients and 6 hrs to ferment the ground batter). So I decided to make Adai as it takes about 2hrs to soak, grind, ferment and to prepare. Adai is pretty filling and high in protein as different varieties of dal are used. Adai: Ingredients: Idli rice (can be substituted with any available rice) - 1 cup Whole urad dal - 3/4 cup Channa dal - 3/4 cup Thur dal - 3/4 cup Ginger - 2 inch piece Shredded coconut - 1/4 cup Red chillies - 4 (can be increased for additional spice) Jeera - 2 tsp Curd - 1 tbsp Salt - as needed Method: Soak rice and all dal ingredients together in enough water for 2hrs. If you are in a real hurry 1hr should be enough. Grind all the above ingredients to a dosa batter consistency. It is fine if the mix is a little course. Also if you are using an US bought blender, grind the above in batches as the motor heats up prett...
Read more