Mutton Sukka (Mutton Chukka Fry) | Authentic South Indian Dry Mutton Recipe

Hi, I’m Sarah Jansen, a traveler and food blogger who thrives on discovering authentic dishes that speak the language of tradition. One such dish that captivated me in South India is the Mutton Sukka, also called Mutton Chukka or Mutton Sukka Fry. This dry-style curry combines tender mutton pieces slow-cooked with a medley of spices until coated in a rich, aromatic masala. Bursting with earthy, smoky, and spicy notes, it’s a recipe that delivers comfort and celebration on one plate, making it a favorite for family meals and festive occasions.

Overview of Mutton Sukka

The Mutton Sukka is a classic South Indian recipe where mutton is pressure-cooked until tender, then slow-fried with onions, curry leaves, roasted spices, and a touch of coconut for depth. Unlike gravy-based curries, this dish is dry in texture, making it perfect as both a main dish and a side. Its bold flavors, layered spices, and rustic charm pair beautifully with steamed rice, chapati, or dosa. Whether served at a feast or a weekend family meal, Mutton Sukka is the kind of dish that leaves you craving the next bite.

Why This Recipe Works

• Authentic Technique: Pressure-cooking ensures tender meat, while frying intensifies flavor.
• Layered Flavors: Combines earthy spices, curry leaves, and coconut for balance.
• Flexible Serving: Works as a side dish with rice or as a standalone appetizer.
• Texture: Dry masala coats the mutton, delivering a spicy, caramelized finish.
• Tradition Meets Ease: Modern methods like pressure-cooking reduce time without losing authenticity.

Health Benefits

• Protein-Rich: Mutton provides high-quality protein essential for muscle health.
• Iron Boost: Helps improve hemoglobin levels and combat fatigue.
• Spice Benefits: Garlic, ginger, and turmeric aid digestion and immunity.
• Good Fats: Coconut adds healthy fats while enhancing flavor.
• Satiety: A wholesome dish that keeps you fuller for longer.

Ingredients

For Cooking the Mutton:

• 500g mutton (bone-in pieces preferred)
• 1 medium onion, sliced
• 2 tomatoes, chopped
• 2 teaspoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• Salt, to taste
• 1 cup water

For the Sukka Masala Fry:

• 2 tablespoons oil (preferably coconut oil)
• 1 medium onion, finely chopped
• 2–3 dried red chilies
• 10–12 curry leaves
• 1/2 teaspoon fennel seeds
• 1/4 cup grated coconut (fresh or desiccated)
• Fresh coriander, chopped (for garnish)

How to Make Mutton Sukka

Begin by pressure-cooking the mutton: add mutton, onions, tomatoes, ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, salt, and water. Cook for 4–5 whistles until tender. Set aside.

In a wide skillet, heat oil, then temper fennel seeds, dried red chilies, and curry leaves. Add chopped onions and sauté until golden. Stir in grated coconut and roast until aromatic. Now add the cooked mutton along with any remaining juices. Fry on medium-high heat, stirring often, until the masala thickens and coats the mutton pieces. Garnish with fresh coriander before serving hot.

Instructions:

1. Prepare and Cook Mutton: Clean the mutton pieces thoroughly and pat them dry. Add them to a pressure cooker along with sliced onions, chopped tomatoes, ginger-garlic paste, turmeric, chili powder, coriander powder, garam masala, salt, and water. Mix well to coat the meat with spices. Pressure-cook for 4–5 whistles or until the mutton becomes tender. Set aside, keeping the stock for later use.
2. Heat the Oil: In a heavy-bottomed pan or skillet, heat two tablespoons of oil—coconut oil is ideal for authenticity, but sunflower or mustard oil also works. Once hot, add fennel seeds, dried red chilies, and curry leaves. Allow them to splutter and release their aroma.
3. Sauté the Aromatics: Add finely chopped onions to the pan. Cook them until golden brown, which provides the base flavor. Stir in grated coconut and roast until it turns slightly golden, releasing a nutty fragrance.
4. Add the Mutton: Transfer the cooked mutton pieces and remaining stock into the skillet. Mix thoroughly with the roasted masala.
5. Dry Fry the Masala: Cook on medium-high heat, stirring frequently, until all the liquid evaporates, and the masala clings to the mutton pieces. This dry-fry method intensifies the flavors, giving the dish its signature sukka texture.
6. Final Touch: Once the oil begins to separate and coat the meat, turn off the heat. Garnish generously with chopped coriander for freshness.
7. Serve: Plate the Mutton Sukka hot, either as a side dish with steamed rice and rasam, or with parotta, chapati, or dosa.

This step-by-step method ensures the dish stays authentic while being approachable, making it easy for home cooks to master an iconic South Indian favorite.

Cook & Prep Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Nutrition Information (per serving, serves 4)

• Calories: 380
• Protein: 28g
• Fat: 22g
• Saturated Fat: 8g
• Carbohydrates: 10g
• Fiber: 3g
• Sodium: 680mg

Serving with Mutton Sukka

The Mutton Sukka is best served hot, with the masala clinging to every piece of tender meat. Pair it with steamed rice and rasam for a homely South Indian meal, or enjoy it alongside flaky parottas and chapati for a heartier spread. It also doubles as a festive appetizer, served with lemon wedges and onion slices for freshness. For a traditional touch, serve it in a rustic iron skillet or brass bowl—the rich colors and aromas make it as much a feast for the eyes as for the palate.

Pro Tips & Variations

• Meat Cuts: Bone-in mutton adds more flavor than boneless.
• Extra Spice: Add freshly ground pepper for a fiery kick.
• Coconut-Free Option: Skip coconut if you prefer a leaner version.
• Slow Cooking: Instead of pressure-cooking, slow simmer mutton for deeper flavor.
• Fusion Idea: Use the sukka as a stuffing for wraps, sandwiches, or rolls.
• Vegetarian Twist: Substitute with mushrooms or jackfruit for a meat-free version.

The Bottom Line

The Mutton Sukka / Chukka / Sukka Fry is more than just a recipe—it’s a celebration of tradition, flavor, and comfort. With its aromatic spices, perfectly tender meat, and dry masala that clings to every bite, it exemplifies why South Indian cuisine is cherished worldwide. This dish is rustic yet refined, festive yet comforting, and versatile enough to suit any occasion. For me, it embodies what food blogging is all about: connecting cultures and hearts through recipes that bring people together around the table. Cook it once, and it’s sure to be a repeat favorite.