Tuesday, November 19, 2013


Mutton chukka Varuval is a very famous Chettinad Recipe that is served in almost all the Non Veg Restaurants in Tamil Nadu . This recipe is inherited to me through my Mom . I have already Posted A Mutton Pepper fry recipe earlier . check out the Recipe by clicking here . Check out the Similar slightly different Version of Chicken Masala Recipe here .Check out all the Mutton Recipes in this blog here .  Off To Today's Recipe ..

Easy Mutton Masala  Recipe with step wise pictures


  • Mutton ( Lamb Or Goat ) - 250 Grams , Chopped
  • Onion - 2 numbers , Chopped
  • Tomato - 1 number , chopped
  • Ginger Garlic Paste - 1 tablespoon ( Click here For the Recipe )
  • Red Chilli Powder - 2 tea spoon
  • Coriander Powder - 1 tea spoon
  • Turmeric Powder - 1/ 4 teaspoon
  •  Coconut Milk - 1 cup
  • Oil - 1 table spoon
  • Whole Red chills - 2 numbers , split 
  • Fennel Seeds ( Sombu ) - 1 tea spoon .
  • Salt - To Taste

Tempering :

  • Oil - 1 table spoon
  • Curry Leaves - 1 spring
  • Cilantro Leaves - Few leaves , chopped


      Take the pressure cooker . Heat oil .  Add the fennel seeds and fry for few seconds . Add the ginger garlic paste and fry till the raw smell goes away . Now add the chopped onions and whole red chills . Cook till the onion become soft .

      Now add the tomatoes and cook till they become soft .

      Add the chopped Mutton Pieces and the spice Powders like Turmeric powder , Red chilli Powder , Coriander powder  and Salt .Mix well .

      Now add the Coconut Milk . ( I used the ready made coconut powder to make this coconut milk . Please refer the notes section for more information )

      Cover with the lid and pressure cook the contents for 5 hisses or till the meat is tender . Now open the cooker and allow the excess water to evaporate till the contents become Semi dry .  Once the Gravy starts to become thick ,  Lets do the tempering . Heat the oil in a heavy bottom pan . Add the curry leaves and cilantro leaves .

      Nice aroma comes from the curry leaves . Now transfer this tempered contents to the gravy and mix well .Cook till the oil separates out from the gravy .

      Yummy Mutton Masala is ready !

      This recipe goes well with Naan Recipe and also with the flat breads and steamed rice .

      Notes :

      • Instead of using Coconut milk , Fresh coconut can be grinded with water and added directly to the gravy . Use about 1/2 cup of grated coconut  to make the fresh milk .

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      1. Love this mutton sukka Preethi, very tempting and makes me hungry....

      2. dont put tomatoes before cooking mutton ...it will take much time. so first make sure ur mutton is 70-80% cooked then u can add tomatoes so that it will give better taste and with less time

      3. Preethi, I have not seen the tempering with fresh coriander leaves. The snapshot looks very tempting.

      4. Welcome sharing! I’ve been making mutton masala for a while and mostly on my special weekend.

      5. Chettinadu mutton looks so nice. Mouthwatering. I am planning to make chettinad chicken tonight.
        Thanks for sharing.

      6. On top of our list of fav dish will always be mutton. Its so tempting and perfect when paired with rice and rasam or sambar, Shall certainly give it a try for the next round of mutton at home.