Mutton Sukka Varuval

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
based on 0 Ratings

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:
  • 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:
Add a few drops of salt water to banana chips while frying them as this will make the chips crisper.
Instead of grating a fresh coconut every time a recipe calls for one (if you use coconut regulary), grate a couple of them at one go and store in the freezer compartment. This will store well for weeks.When you want to use, just microwave the required amount for 30 seconds or use the defrost option (this one also is Emreen's). I have to edit this to say that personally, I'm too lazy to grate coconuts so I score out the inner fleshy part with a knife instead and store it in the freezer compartment. When I want to use it, I just have to remove the amount I want from the container (which is easier to remove if it's in chunks than if it were grated) and microwave it for 30 seconds or use the defrost option for bread.Then just run it in the spice jar of the mixie for 1 to 2 minutes until it gets finely shredded.
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.


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