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Mutton chukka

Mutton chukka is one of the most yummy dish and famous dish in our family. The flavours of jeera, onions and the oil which oozes from the dish enhances the flavour and makes you crazy wanting to have more of it. It goes great with hot steamed rice or roti/chapathi.

My grandpa used to say, " Best Mutton Chukka is where mutton pieces are small and well cooked". The chukka will be great if you use small onions. The more we use onions the taste will be great.

So next time you are craving for some non-veg stuff, this is the perfect dish for consumption. Mutton has lots of health benefits, which is rich in protein, strengthens immune system and gives energy.



COOKING TIME : 30 mins

TOTAL TIME : 40 mins


Mutton - 1/4 kg

Onion - 1 1/2 cup

Jeera - 2 tsp

Turmeric - 1/2 tsp

Homemade sambar powder - 2 1/2 tsp

Salt - As required

Curry leaves - 2 string

Oil - 3 tbsp


  1. Clean the chopped mutton thoroughly,

  2. Chop the onions.

  3. In a pressure pan add oil, once it is heated

  4. Add Jeera to the hot oil, once it splutters, add onions and let it come to translucent color. Add curry leaves, turmeric and salt give it a toss.

  5. Add chopped mutton and stir well. Allow the water that oozes from mutton to evaporate.

  6. Once it is dried add sambar powder and saute for a minute to allow the raw flavour to go.

  7. Immerse the mutton with water and pressure cook it for 3-4 whistle and simmer it for 10 minutes.

  8. When pressure releases check the consistency of mutton. If you want it as gravy this would be enough or you want it to be dry, simmer it for your consistency.

Serve hot with rice, dosa or chapathi.


Take your ingredients.

In pressure pan add oil once heated add crushed jeera. Then add onion, salt and curry leaves.

Stir in turmeric and mutton till the water from mutton evaporates.

Add sambar powder allow the raw smell to go.

Immerse the mutton with water and pressure cook it for 3-4 whistles and simmer and cook for 10 minutes.

Check for the consistency and simmer it I you want it to be dry.

Serve it with rice, dosa and chapathi.


  • Add good amount of small onions to enhance the flavour.

  • Mutton pieces should be small in size.

  • Here have used homemade sambar powder by sun drying red chilli, jeera and corriander seeds of equal quantity and grinding it in machine. You can also dry roast equal quantity of them, untill aroma comes and let them come to room temperature an grind to powder.

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