Mutton Sukka Recipe – Authentic Karnataka Dry Mutton Curry

Neha DeshmukhRecipe Author
Ingredients
3
Person(s)
  • 400 g
    mutton
  • 1 teaspoon
    ginger garlic paste
  • 0.5 cup
    small onion
  • 15 count
    garlic pearls
  • 0.5 cup
    tomato
  • 0.25 teaspoon
    turmeric powder
  • 0.75 teaspoon
    red chilli powder
  • count
    salt
  • 1 tablespoon
    oil
  • 0.5 teaspoon
    fennel seeds
  • 0.5 inch
    cinnamon
  • 2 count
    cloves
  • 2 count
    small cardamom
  • 1 count
    bayleaf
  • count
    curry leaves
  • 1 teaspoon
    coriander seeds
  • 1 teaspoon
    fennel seeds
  • 0.5 teaspoon
    cumin seeds
  • 2 count
    red chillies
  • 0.5 teaspoon
    pepper corns
Directions
  • Pressure cook mutton with turmeric, ginger-garlic paste, salt, and water until tender (5-6 whistles). Reserve the cooking water.
  • Dry roast coriander seeds, fennel seeds, cumin seeds, red chilies, and peppercorns. Grind into a coarse sukka masala powder.
  • Heat oil in a pan. Temper with fennel seeds, cinnamon, cloves, cardamom, bay leaf, and curry leaves.
  • Sauté onions and garlic until golden brown. Add tomatoes and cook until mushy.
  • Stir in red chili powder and sukka masala powder. Cook for 2 minutes.
  • Add the cooked mutton and reserved water. Simmer to blend flavors.
  • Cook until dry, adjusting consistency as preferred. Garnish with coriander leaves.
Nutritions
  • Calories:
    474 kcal
    25%
  • Energy:
    1983 kJ
    22%
  • Protein:
    24 g
    28%
  • Carbohydrates:
    12 mg
    40%
  • Sugar:
    3 mg
    8%
  • Salt:
    743 g
    25%
  • Fat:
    37 g
    20%

Last Updated on 2 months by Neha Deshmukh

Mutton Sukka Recipe – Authentic Karnataka Dry Mutton Curry

Hey everyone! If you’re anything like me, you absolutely love a good mutton curry. And today, I’m sharing one of my all-time favorites – Mutton Sukka. This isn’t just any mutton curry; it’s a flavour bomb from the heart of Karnataka, known for its rich, aromatic spices and beautifully dry texture. I first made this for a family get-together and it was an instant hit – everyone wanted the recipe! So, here it is, just for you.

Why You’ll Love This Recipe

Mutton Sukka is special. It’s a dry curry, meaning it’s cooked until almost all the liquid evaporates, leaving the mutton coated in a gorgeous, intensely flavorful spice mix. It’s not a gravy-laden curry, but a celebration of the meat and the spices. It’s perfect as a side dish, a starter, or even enjoyed on its own with some rice or roti. Plus, the aroma while it’s cooking? Unbeatable!

Ingredients

Here’s what you’ll need to make this delicious Mutton Sukka:

  • 400g mutton, cut into medium pieces
  • 1 teaspoon ginger garlic paste
  • ½ cup small onions (shallots), roughly chopped
  • 15 garlic pearls, roughly chopped
  • ½ cup chopped tomatoes
  • ¼ teaspoon turmeric powder
  • ¾ teaspoon red chilli powder (adjust to taste)
  • Salt to taste
  • 1 tablespoon oil
  • ½ teaspoon fennel seeds
  • ½ inch cinnamon stick
  • 2 cloves
  • 2 small cardamom pods
  • 1 small bay leaf
  • A few curry leaves
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • 2 red chillies, dry
  • ½ teaspoon peppercorns

Ingredient Notes

Let’s talk spices! The heart of Sukka lies in its sukka masala – the dry spice powder. We’re making ours from scratch, and trust me, it makes all the difference.

Traditionally, this masala includes coriander, fennel, cumin, red chillies, and peppercorns. Some families add a touch of cloves or cinnamon for extra warmth. Feel free to adjust the red chilli quantity depending on how spicy you like things.

As for the mutton, I prefer using bone-in pieces for maximum flavour. Shoulder or leg cuts work beautifully, as they become incredibly tender during cooking. You can also use boneless mutton, but you might want to reduce the cooking time slightly. And don’t skimp on the small onions – they add a sweetness that balances the spice perfectly!

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, let’s get the mutton prepped. In a pressure cooker, combine the mutton with 1 teaspoon ginger-garlic paste, ¼ teaspoon turmeric powder, and salt. Add enough water to cover the mutton. Pressure cook for 5-6 whistles, or until the mutton is tender. Remember to reserve the cooking water – it’s liquid gold!
  2. While the mutton is cooking, let’s make the sukka masala. Dry roast the coriander seeds, fennel seeds, cumin seeds, red chillies, and peppercorns in a pan until fragrant. Be careful not to burn them! Once cooled, grind them into a coarse powder.
  3. Now, for the curry itself. Heat the oil in a pan over medium heat. Add the fennel seeds, cinnamon, cloves, cardamom, bay leaf, and curry leaves. Let them sizzle for a few seconds until fragrant. This is where the magic begins!
  4. Add the chopped small onions and garlic pearls to the pan. Sauté until they turn golden brown and beautifully caramelized. Then, add the chopped tomatoes and cook until they become soft and mushy.
  5. It’s spice time! Stir in the red chilli powder and the freshly ground sukka masala powder. Cook for about 2 minutes, stirring constantly, to allow the spices to bloom.
  6. Add the cooked mutton and the reserved cooking water to the pan. Bring to a simmer, then reduce the heat and cook until the liquid has mostly evaporated and the mutton is coated in the spice mix. This usually takes about 10-15 minutes.
  7. Finally, cook until the sukka reaches your desired consistency – some like it completely dry, while others prefer a little bit of moisture. Garnish with fresh coriander leaves and serve hot!

Expert Tips

  • Don’t overcrowd the pan when sautéing the onions and garlic. Cook them in batches if necessary to ensure they brown properly.
  • Adjust the amount of red chilli powder to suit your spice preference.
  • If the sukka becomes too dry during cooking, add a splash of water.
  • For a richer flavour, you can add a tablespoon of grated coconut towards the end of cooking.

Variations

  • Spice Level Adjustments: If you’re sensitive to spice, reduce the amount of red chilli powder in both the sukka masala and the curry. You can also remove the seeds from the red chillies before grinding.
  • Regional Variations – Mangalorean vs. Karnataka Style: Mangalorean Sukka often includes grated coconut, while the Karnataka style (the one we’re making today) focuses more on the dry spice blend.
  • Pressure Cooker vs. Pot Cooking: While I prefer the slow simmer in a pan for maximum flavour development, you can finish the Sukka in a pressure cooker for a quicker result. Just cook for 1-2 whistles after adding the sukka masala.
  • Festival Adaptations – Ugadi/Dasara: This dish is often made during festivals like Ugadi and Dasara in Karnataka. My grandmother always added a pinch of jaggery for a touch of sweetness during these occasions!

Serving Suggestions

Mutton Sukka is incredibly versatile. Here are a few ideas:

  • Serve it with steamed rice for a comforting meal.
  • Enjoy it with roti or paratha for a flavourful wrap.
  • Serve as a side dish with biryani or pulao.
  • It also makes a fantastic appetizer!

Storage Instructions

Leftover Mutton Sukka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

  • What cut of mutton is best for Sukka? Shoulder or leg cuts are ideal, as they become tender with slow cooking.
  • Can I make Sukka Masala powder ahead of time? Absolutely! You can make a larger batch and store it in an airtight container for several weeks.
  • How do I adjust the spice level of this dish? Reduce the amount of red chilli powder, or remove the seeds from the chillies before grinding.
  • What is the best way to serve Mutton Sukka? With steamed rice, roti, or as a side dish with biryani!
  • Can this be made in an Instant Pot? Yes, you can! Pressure cook the mutton as instructed, then sauté with the spices using the sauté function.
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