Chennai India    

Mutton sukka

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This dry mutton fry - popularly called as 'mutton Sukka' is a spicy side dish that is served along with rice, parothas or rotis. You can use mutton liver instead of mutton.

Cooking Tips : To release the distinctive flavor and aroma, the masala spices should be roasted dry in medium heat before grinding. For added flavor, fry the curry leaves in ghee until crisp and add at the final stage to this recipe.


Mutton - 250 gms (small pieces)
Onion - 4 nos.
Tomatoes - 2 nos.
Turmeric powder- ΒΌ tsp
Chilli powder - 2 tsp
Coriander powder - 4 tsp.
Mint leaves - 1 bunch.
Oil - 150 grms.
Roasted gram - 2 tsp
Aniseed - 1 tsp
Cumin seed - 2 tsp
Black Pepper - 2 tsp.
Curry Leaves - a small bunch


  • Cut onions, tomatoes
  • Strip mint leaves. Wash, drain water and keep aside.
  • Wash mutton. Drain water and keep aside.
  • Make coarse powder of aniseed, cumin seed and black pepper.
  • Separately powder roasted gram.


  • Use a pressure cooker. Add oil and heat

  • Add onions and tomatoes.

  • When it turns soft, add mutton pieces

  • Stir-fry. Add chilli powder, coriander powder and turmeric powder.

  • Add a spoonful of salt and mint leaves too.

  • Add enough water to cover contents.

  • Wait for 3 whistles.

  • Take a pan. Heat 3 tbsp oil.

  • Add gravy and let it turn dry.

  • When water is totally absorbed, add green chilli, powdered aniseed, cumin seeds and black pepper powder. Then add powdered chutney dhal.

  • Mutton sukka is ready. Serve hot with sambar rice, rasam rice or nan and rotis.


You can also cook mutton separately and then mix to the gravy and proceed. Serve hot as soon as this is cooked.

South Indian Recipes -Mutton sukka