Hello....
Happy New Year💓
Well... as for me it is just another year in my life... Trying to live on making the best of what I have... for self & others... 💛
Starting this year with a post of a recipe prepared from past... not too far... just last year December so to say...
It's a mutton preparation from the south of Bharat.... Mutton Sookha/Sookah/Sukka...
Sookha refers to dry & must have originated from Sanskrit, extending it to Hindi & picked no clue how by the culinary diaries down south... As per my knowledge the very word SUKKA came into existence when related to food, with, Mangalorean Chicken Sukka, which has been put to use, to name mostly anything prepared dry...
With not exaggerating further let's get down to the preparation....
Primary for this prep is the size of the meat... it must not be sized more than an inch cuz then it would seem to go the way of pepper preparations or something else on those lines... 1" pieces look & taste apt in this recipe...
Ingredients :
Mutton - 1/2 Kg (1" sized)
Marination
Mustard Oil - 3tbsp
Turmeric Powder - 1 1/2 tsp
Salt - 2tsp
Pepper Powder - 1 1/2 tsp
Onion - 3 medium (fine chopped)
Tomato - 2 medium (fine chopped)
Ginger - 1" (crushed)
Garlic - 12 cloves (crushed)
Green Chilli - 2 (cut cylindrical)
Curry Leaves - 2 sprigs
Fennel Seeds - 1 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Kitchen King Masala - 2 tsp
Cumin Powder - 1 tsp
Pepper Powder - 1 tsp
Salt To Taste
Oil + Ghee - 1+1 tbsp
GRIND TO POWDER
Fennel Seeds - 1 tsp
Pepper Corns - 1 tsp
Cumin Seeds - 1/2 tsp
Cinnamon - 1" piece
Cardamom - 1
Cloves - 2
Method :
1. Wash the mutton & marinate with the ingredients mentioned above & keep aside for minimum 30 minutes... More the merrier 😎
2. Powder the ingredients listed to be grounded & keep aside... (if there is more you refrigerate it for future use)
3. Now pressure Cook the mutton for 10-12 whistles, with required amount of water for good amount of broth to be used later for rasam/soup
4. Once the pressure releases naturally separate the stock from the pieces & refrigerate it... but retain enough water for moisture... remember this is sukka (dry) & not curry or gravy
5. Now heat oil + ghee in a wok. Once done add in the fennel seeds.... Allow it to change its colour & then add chopped onions... Sauté until translucent.
6. Then add curry leaves + crushed ginger garlic + green chilly & sauté for a couple of minutes
7. Then add chopped tomatoes & stir fry until soft.
8. Add masala powders except the ground powder
9. Mix well until it blends. Add enough salt too
10. Now add in the mutton & mix well... If it seems dry sprinkle lil broth or oil to keep it moist
11. Keep frying until everything blends well & sucks in the moisture
12. Cook it covered for about 5 minutes stirring in between so it does not catch to the bottom of the wok
13. Once done garnish with chopped coriander leaves & relish with rice/roti/appam/neer dosa
For those who just want the recipe...
And for those who are keen, here is a short video to help you through....
The video was self made - working on one & shooting with the other... hence not very adorable may be... 😝
It's an enjoyable preparation with rice... particularly biryani rice of any kind.... plain/chicken/mutton.... Exclusively popular at Dindigul Talapakatti group of biryani hotels from Tamilnadu....
Gunda was happy he could taste it while in Ranchi too, being prepared at home....
Do give it a try & you would wanna try it when it's mutton time at home for you....
UNTIL NEXT KEEP THE FAITH!!!
