Mutton Chukka Varuval Recipe
Traditional Mutton Chukka Varuval with Manakkadu Masala Mutton Masala
Mutton Chukka Varuval is a classic South Indian dish prepared with tender mutton pieces roasted in aromatic spices until dry and flavorful. With Manakkadu Masala Mutton Masala, you can easily recreate the authentic Chettinad-style taste at home.
Ingredients
- 500 g mutton, cleaned and cut into pieces
- 2 tbsp Manakkadu Masala Mutton Masala
- 1 tsp Manakkadu Masala Red Chilli Powder
- ¼ tsp Manakkadu Masala Turmeric Powder
- 1 tsp Manakkadu Masala Black Pepper Powder
- 2 large onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp cooking oil
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander leaves for garnish
Preparation Method
Step 1: Marinate the Mutton
In a bowl, mix:
- Mutton pieces
- 1 tbsp Manakkadu Masala Mutton Masala
- ½ tsp Manakkadu Masala Red Chilli Powder
- Manakkadu Masala Turmeric Powder
- Salt
Marinate for 30 minutes.
Step 2: Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker.
Add 1 cup water and cook for 5–6 whistles or until the mutton becomes tender.
Keep the cooked mutton and stock aside.
Step 3: Prepare the Masala
Heat oil in a heavy-bottomed pan.
Add curry leaves and chopped onions. Sauté until golden brown.
Add ginger-garlic paste and cook until fragrant.
Add tomatoes and cook until soft.
Step 4: Add the Spices
Add:
- Remaining 1 tbsp Manakkadu Masala Mutton Masala
- Remaining ½ tsp Manakkadu Masala Red Chilli Powder
- Manakkadu Masala Black Pepper Powder
Mix well and cook until the oil starts separating.
Step 5: Make the Chukka Varuval
Add the cooked mutton along with a little stock.
Cook on medium flame while stirring occasionally.
Allow the masala to reduce completely and coat the mutton pieces.
Roast until the mutton turns dark, aromatic, and dry with a rich Chettinad-style finish.
Garnish with fresh coriander leaves.
Serving Suggestions
Serve hot with:
- Steamed rice
- Parotta
- Chapati
- Dosa
- Ghee rice
