Mutton chukka/varuval

Mutton chukka/varuval

What Is Mutton Chukka?

The Mutton chukka Recipe is from the Chettinad cuisine and it is cooked from all over the chettinad restaurants.

Mutton Chukka- “Chukka “ means to dry.

The mutton pieces are pressure cooked with onion, ginger-garlic paste, and sprigs of curry leaves.Then the tender meat is stir-fried in gingerly oil, shallots, red chilli, coriander, cumin and pepper powder and some seasonings to make Mutton Chukka.

Chettinad mutton chukka/Varuval

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: Indian
Servings: 4 people
Author: Sindhuja palraj


Ingredients to cook the mutton

  • 1/2 kg Boneless Mutton
  • 1 tsp ginger garlic paste
  • 1 pinch Turmeric powder
  • 1 tsp Salt
  • 2 cups Water

Ingredients to temper

  • 2 tbsp Sesame oil
  • 1 Cinnamon stick
  • 2 cloves
  • 2 cardamom
  • 1/2 tsp Fennel seeds
  • bunch of curry leaves
  • 1 cup onion shallots
  • 1 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp grounded spice powder
  • 1 tsp pepper powder
  • coriander leaves.


To cook the mutton

  • Clean and wash mutton pieces. Drain the water completely.
  • Pressure cook the raw mutton (Small pieces)  with turmeric, salt and water. Pressure cook for up to 7 whistles .
  • Separate the stock from the mutton and keep it aside.

To temper

  • Heat the clay pot or skillet and add sesame oil, cinnamon stick, cloves, cardamom, fennel seeds, curry leaves.
  • Then add the onion shallots, curry leaves and saute until onion turns golden brown.
  • Now add the red chilli powder, coriander powder, cumin powder and freshy ground spice powder.
  • Then add the cooked mutton and saute the meat and lets get the meat coat well with the spices.
  • Now add the leftover Stock and allow the meat to cook.
  • Cover with a lid and cook until it becomes dry over medium heat. It takes 10 to 12 mins.
  • Cook on a medium heat until the stock evaporates and the masala clings in to the mutton.
  • Add the lemon juice and pepper powder mix well.
  • Garnish it with some curry leaves and coriander leaves.Ready to be served.


Over night marination of mutton in refrigerator makes it more juicy and flavorful.
I recommend using small red onions for the more flavor and taste. Also if you prefer cooking typical Chettinadu style, use sesame oil or ghee.

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