Mutton Sukka Varuval

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
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Listed in : Non-Vegetarian , Non-Vegetarian Lamb & Mutton , Non-Vegetarian Curries , Non-Vegetarian Sidedish

This is a most favorite recipe for all in my home. I learned it from my Mother. She used to prepare more tasty (as in Hotel Amsavalli , Madurai). Goat meat is better for making varuval than lamb meat. Fresh meat gives more taste and flavor than the frozen one.

 

Servings: 3 Preparation time:
Ingredients:
  • Ingredients:
  • Goat, Raw, Mutton ½ kg (Goat) mutton
  • Ginger Garlic Paste, 3 tsp Ginger Garlic paste
  • Salt, Common Salt, Rock Salt, Table Salt 3 tsp Salt
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 Tomato
  • Coconut , Raw, Fresh ¼ Cup Coconut extract(milk)
  • 3 tsp Mutton Masala (store bought / homemade)
  • Pepper, Black Powder, Pippali, Ground Pepper 1 tsp Pepper powder
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 1 Cinnamon (stick)
  • Cloves, Ground, Clove, Lavang 2 Cloves
  • Mutton masala:
  • Canola Oil, Vegetable Oil, Cooking 2 tsp Oil
  • Ghee, 1 tsp Ghee
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks 2 Medium Cinnamon
  • Cloves, Ground, Clove, Lavang 2 Cloves
  • Coriander Seeds, Hara Dhaniya 3 tsp Coriander seeds
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers 2 tsp Peppercorns
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 3 tsp Cumin seeds
  • Anise Seed, Aniseed 2 tsp Aniseeds (Sombu)
  • Poppy Seed, Khus Khus 1 tsp Poppy seeds(Khasa khasa)
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 8 Dry Red Chili
  • (Roast it with few drops of oil and powder it):

Instructions (Preparation Steps):

  • Pressure cook the mutton with 2 tsp gingergarlic paste ,half salt upto 5 whistles.(Vary according to the mutton)
  • In a pan add few drops of oil and add cinnamon,cloves,gingergarlic paste.
  • Then add chopped tomatoes,salt and cook covered.(2 mins)
  • Then add the mutton powder(*homemade*)and fry for a while and add the mutton pieces with little broth(Reserve the bone pieces and remaining broth for gravy) and cook covered for 5 mins in medium flame.
  • When all the water gets absorbed , now add the coconut milk and cook it again for 2 mins.
  • Then add 1 tsp of ghee and some curry leaves& pepper powder and fry in high flame until all the masalas are well coated on the mutton pieces.
  • Now the sukka varuval is ready.
  • Note:
  • If using store bought mutton masala,then add red chilli powder(1 tsp) and coriander powder(1 tsp) to it. (Adjust according to ur taste)
  • We used to transfer the mutton pieces to a bowl and mix the white rice in the pan with leftover masalas……….Hmmmm very tasty mixed rice. May be U can also try this variety rice J
  • If u need the gravy in this ,add all the broth and increase the tomato,masala quantity.And before adding ghee,extract the gravy from the mutton and then proceed.
  • This is one of the special (thick) salna for parottas and chapathi.

Cook's Tip:
if in any food item excess salt is present make small balls of wheat flour with water{like how u make for chapathi } put in the food item , it will absorb the excess salt. later u can remove those balls.
342 likes
To keep coconut kernels fresh Rub a little salt over them, or sprinkle a little salt water on them.
102 likes
To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.
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