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How to Make Delicious Coconut Mutton Sukka with Simple Steps
- •Marinate mutton with turmeric powder, salt, and ginger-garlic paste for 15-20 minutes.
- •Cook the marinated mutton in a pressure cooker with a little water for 4 to 6 whistles until tender.
- •Dry roast grated coconut along with spices like cumin, fennel, cloves, cardamom, and dry red chilli, then grind coarsely.
- •Sauté chopped onions, green chillies, and ginger-garlic paste in oil until golden brown.
- •Mix in the cooked mutton and ground coconut masala, cook until the moisture evaporates, and garnish with coriander leaves.
Key Questions Answered
To prepare the mutton, first marinate 1/2 kg of mutton with 1/2 tablespoon of ginger-garlic paste, 1/4 teaspoon of turmeric, and a little salt for 15 to 20 minutes. Afterward, transfer the mutton into a pressure cooker, add a little water, and cook it for 4 to 6 whistles until it becomes very tender.
The coconut masala requires 1 cup of grated coconut, 1 dry red chilli, 3 cloves, 1 or 2 cardamoms, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of fennel seeds. These ingredients are sautéed until fragrant, allowed to cool, and then ground into a coarse paste without needing to be ultra-fine.
Home-style coconut mutton sukka pairs amazingly well with ragi mudde, chapathi, dosa, or plain hot rice. The delicious combination of roasted coconut masala and tenderly spiced mutton makes it an exceptional accompaniment to these dishes.
