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Before you jump to Chettinad Mutton Sukka recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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You may also make healthy decisions from a dinner menu by searching for a healthy eating section. As the foods that we eat continue to be a controversy surrounded by disagreement, most restaurants have started developing healthy eating sections in their own menus. These sections are often full of low calorie foods and side dishes, as well as those that are reduced in fats or saturated fats.
Using your best judgment is just another one of many ways you could make healthy decisions from a lunch menu. This can be best accomplished by examining dinner pictures onto a single menu. It is also advised that you avoid foods overrun with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, make sure you ask for a lesser amount.
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Even when after taking the above mentioned approaches, you are not able to locate satisfying healthy meals in your lunch menu, then you may choose to purchase a healthy side dish or drink. Water is a great option, especially when compared to soda. Salads make good side dishes, particularly those that are eaten without a salad dressing or low-fat salad dressing. Naturally, you will want to take extra steps to ensure that you decide on a healthy meal, but if you opt to forgo low calories for taste, take extra measures to make sure you receive some nutrition.
We hope you got benefit from reading it, now let’s go back to chettinad mutton sukka recipe. To cook chettinad mutton sukka you need 31 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Chettinad Mutton Sukka:
- Take For Marinate
- Provide 450 gms Mutton
- Prepare 1/4 tsp Turmeric
- Use 1 tsp Ginger Galic Paste
- Use 1 tsp Red Chilli Powder
- Use to taste Salt
- Get Pressure Cooking
- Get 1 Small Onion Finely Chopped
- Take 5 Pods Garlic Finely Chopped
- Provide 3 tbsp Coriander Powder
- Take 1 tsp Red Chilli Powder
- Get to taste Salt
- Get 1 Cup Hot Water
- Use Ground Paste
- Provide 3 tbsp Grated Coconut
- Get 1 tsp Fennel Seeds
- You need 1 tsp Poppy Seeds
- Get For Cooking
- Get 4 Cloves
- Use 1 inch Cinnamon stick
- Get 1 Bay Leaf
- Take 1 tsp Fennel Seed
- You need 2 Sprigs Curry Leaves
- Provide 2 Medium Onion Chopped
- Use 1 Finely Chopped Tomato
- Use 1 tbsp Ginger Garlic Paste
- Get 2 tsp Shan Mutton Masala
- Take Fresh Corridor
- Prepare 1 Sprig Curry Leaves
- Provide 1 tsp Lemon Juice
- You need 3 tbsp Oil
Steps to make Chettinad Mutton Sukka:
- Cut and wash the mutton into small pieces and mix with the marinate ingredients for at least 30 min
- In a pressure cooker, heat 1-2 tbsp of oil. Add small finely chopped onion, garlic, coriander powder, chilli powder and salt and cook it for another 2 minutes.
- Add the marinated mutton and cook for 5 minutes. Now add 1 cup hot water and cook the mutton by closing the pressure cooker lid. Cook about 10 minutes after a couple of whistles (after it comes to full pressure). Remove from flame and let it cool naturally.
- In the meantime grind the ingredients as mentioned in the paste section to a fine paste.
- Heat 2 tbsp of oil in a pan, saute with clove, Cinnamon, bay leaf, Fennel seeds and some curry leaves for a minute. Add ginger garlic paste, chopped onion, chopped tomatoes till it turns translucent.
- Add the paste and cook for another 3-4 minutes. Open the cooker and add the stock/gravy to the pan. Keep the mutton pieces aside.
- Add mutton masala, red chilli powder and adjust salt if required. Keep stirring the liquid on high heat till the water evaporates and the gravy becomes thick. Keep stirring to avoid burning.
- Once the gravy is thick, add the mutton pieces and mix well till the mutton pieces are well coated with the masala. Keep stirring till the masala gets thicker and changes colour to light blackish/dark brown colour.
- Remove from heat and lemon juice, fresh corridor and curry leaves to garnish.
- Serve with coconut rice or Malabar paratha.
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